Bittman's Broccoli Stir-Fry With Chicken & Mushrooms

Submitted by blucoat

"This is an easy, healthy stir-fry recipe (with variations) from Mark Bittman that was featured on the Today Show and printed in the New York Times. A great way to use up whatever veggies are languishing in your fridge. Serves 4."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons good-quality vegetable oil
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 4 scallions, chopped
• 1 lb broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
• 8 ounces button mushrooms, cleaned, trimmed and sliced
• salt
• 8 ounces boneless skinless chicken breasts (cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry) or 8 ounces boneless skinless chicken thighs (cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry)
• 2 tablespoons soy sauce
• freshly ground black pepper

directions

1. Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
2. Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
3. Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
4. Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
5. VARIATIONS: (1) Use thinly sliced beef or cubed tofu or another protein instead of chicken. (2) Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms. (3) Southeast Asian: Use fish sauce instead of soy sauce and finish with a squeeze of lime. (4) Mediterranean: Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 T chopped rosemary or thyme. (5) Indian: Use coconut milk instead of water and 1 tablespoon curry powder instead of soy sauce.