Guest guest Posted February 21, 2002 Report Share Posted February 21, 2002 Mushrooms-BroccoliServing Size: 4 Ingredient -- Preparation Method1/2 pound fresh mushrooms - or 1can whole mushrooms -- 6 - 8 oz. each1/2 bunch broccoli2 tablespoons butter or margarine1/4 cup chopped onions1 1/2 tablespoons oil1/2 clove garlic -- minced1/8 cup sliced canned water chestnuts1/2 tablespoon cornstarch1/2 teaspoon sugar1/4 teaspoon salt1/8 teaspoon ground ginger1/2 tablespoon soy sauce1/2 Chicken bouillon cube3/8 cup boiling waterRinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside. Rinse and trim broccoli; cut stems 1 /2" pieces and cut tops into small flowerets; set aside.In large wok or skillet, melt butter. Add onions; saute 2 minutes. Add mushrooms; saute 5 minutes. Remove and set aside. In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3 minutes. Add water chestnuts; stir fry 2 minutes longer.Blend cornstarch, sugar, salt and ginger with soy sauce. Dissolve bouillon cube in boiling water; stir into cornstarch mixture. Pour into wok. Cook and stir until mixture boils and thickens. Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes. Return sauted mushrooms to wokHeat until hot. Serve with Chinese noodles, if desired, or as a side dish. __ IncrediMail - Email has finally evolved - Click Here Quote Link to comment Share on other sites More sharing options...
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