Stir-Fried Mushrooms and Broccoli

Name: Stir-Fried Mushrooms and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon margarine or 1 tablespoon butter; 1/2 cup onion, chopped; 8 ounces fresh mushrooms, sliced; 1 tablespoon oil; 1 bunch broccoli, cut into flowerets; 1 -2 garlic clove, minced; 1 (8 ounce) can sliced water chestnuts, drained; 1 tablespoon cornstarch; 1 teaspoon sugar; 1/4 teaspoon ground ginger; 1 teaspoon soy sauce; 3/4 cup vegetable stock; cooked rice or pasta

(8)

Recipe by PaulaG

This is a very versatile vegetable dish that can be served over pasta or rice. The recipe calls for fresh mushrooms; however, it's equally good with dried shitake that have been reconstituted. This is from The New American Diet Cookbook.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon margarine or 1 tablespoon butter
¹⁄₂

cup onion, chopped
8

ounces fresh mushrooms, sliced
1

tablespoon oil
1

bunch broccoli, cut into flowerets
1 -2

garlic clove, minced
1

(8 ounce) can sliced water chestnuts, drained
1

tablespoon cornstarch
1

teaspoon sugar
¹⁄₄

teaspoon ground ginger
1

teaspoon soy sauce
³⁄₄

cup vegetable stock
cooked rice or pasta

DIRECTIONS

In a medium saucepan, melt the margarine or butter and add onions, saute 2 minutes.
Add the mushrooms and stir for 5 minutes, remove from heat and set aside.
Heat the oil in wok and add broccoli and garlic, cook for 3 minutes, stirring frequently.
Add the drained water chestnuts and cook an additional 2 minutes longer.
Blend the cornstarch, sugar and ginger with soy sauce, stir in vegetable stock; add to wok and cook until thickened.
Reduce the heat and simmer, covered for 5 minutes or until broccoli is just crisp-tender.
Add the mushroom mixture to the broccoli, stir and serve over pasta, spaghetti squash or rice.

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