Mushrooms-Broccoli
Serving Size: 4
Ingredient:
1/2 pound fresh mushrooms - or 1can whole mushrooms -- 6 - 8 oz. each
1/2 bunch broccoli
2 tablespoons butter or margarine
1/4 cup chopped onions
1 1/2 tablespoons oil
1/2 clove garlic -- minced
1/8 cup sliced canned water chestnuts
1/2 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/2 tablespoon soy sauce
1/2 Chicken bouillon cube
3/8 cup boiling water
Rinse, 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 wok
Heat until hot. Serve with Chinese noodles, if desired, or as a side dish.
B-man
