Still Life: Broccoli and Black Mushrooms in Garlic Sauce

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Broccoli and Black Mushrooms in Garlic Sauce

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:45

Categories : Stir-Fry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce dried Chinese black mushrooms

2 cups boiling water

1/2 cup rice vinegar

1 1/2 cups water

1/4 cup brown sugar, packed

1 tablespoon soy sauce

1/2 teaspoon salt -- plus a little more over the broccoli

6 medium garlic cloves -- coarsely minced

1 teaspoon crushed red pepper -- or to taste

2 tablespoons cornstarch

2 tablespoons peanut or sesame oil

1 pound broccoli (up to 1 1/2 pounds) -- stems trimmed and

shaved, cut in 2-inch spears

8 ounces canned waterchestnuts -- drained and sliced

5 scallions -- cut in half lengthwise, then in 1 1/2 inch

pieces

 

Place the dried mushrooms in a bowl. Add boiling water, cover with a plate, and

let stand at least 1/2 hour. drain the mushrooms, squeezing out all excess

liquid. (You may wish to reserve the soaking water for soup stock.) Remove and

discard mushrooms stems, and slice the caps in half.

 

Combine the vinegar, 1 1/2 cups water, brown sugar, soy sauce, salt, garlic, and

red pepper in a bowl.

 

Place the cornstarch in a small bowl. Add some of the sauce, whisk until

dissolved, then return this mixture to the rest of the sauce. Leave the whisk

in there; you'll need it again.

 

Have all ingredients ready and within an arm's reach before starting the

stir-fry. Place a medium-large wok over high heat for a minute or two. Then

add the oil. After about a minute, add the broccoli. Salt it lightly, and

stir-fry for several minutes of consistently high heat, until the broccoli is

bright green.

 

Add the black mushrooms and water chestnuts, and stir-fry a few minutes more.

 

Whisk the sauce from the bottom of the bowl to reintegrate the cornstarch. Pour

the sauce into the wok, turn the heat down just a little, and keep stir-frying

over medium-high heat for another few minutes, or until the sauce thickens and

coats everything nicely. Toss in the scallions during the last minute of

cooking. Serve immediately, over brown rice.

 

Description:

" With their seemingly infinite number of little individual surface

areas, the broccoli florets catch and hold this sweet and hot garlic

sauce perfectly. "

Cuisine:

" Chinese "

Copyright:

" 1994 "

Start to Finish Time:

" 0:45 "

 

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Per Serving (excluding unknown items): 215 Calories; 7g Fat (27.6% calories from

fat); 4g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 564mg

Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fat; 1 Other

Carbohydrates.

 

Serving Ideas : Serve over brown rice.

 

NOTES : The soft Chinese black mushrooms and the crunchy water chestnuts

contribute significantly to the impact of this dish, so try to get to the Asian

grocery store if you can. It will be well worth it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1074 206 0 0