Stir-Fried Mushrooms and Broccoli
"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."
photo by morgainegeiser
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
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
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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Reviews
-
Very good! Using what I had on hand I used a 12 oz bag of fresh broccoli flowerettes and green onions. I used jarred minced ginger and sauteed it with the mushrooms and onion. I doubled the amount of sauce. I used two tablespoons of soy sauce. I really enjoyed this dish and will be making it again. -
This certainly wasn't bad but it wasn't great, either. The sauce was very bland and I had to add about another cup of vegetable broth to make enough sauce to cover all the veggies. I would make it again with maybe a few crushed red pepper flakes, more ginger, or more soy sauce - something to give it more flavor. -
I thought this was delicious. The sauce is really good. I made as directed, except that I added a sliced red bell pepper with the broccoli, and I sprinkled toasted sesame seeds on top to serve. I will make this often, as we eat a lot of veggie stir fries here. Thanks for sharing the recipe. Made for ZWT6. -
This had a lot of great vegetables, I do not like broccoli so I decreased the amout and added more mushrooms and water chestnuts. Also, added cauliflower and green onions. Comes together quite easily and the sauce is good. I do think next time I will increase the amount of garlic used. Made for ZWT 2008 -
Great veggie stir-fry. I liked that it was a little sweet. I used sesame oil for the oil. Since I made this for the ZWT4's "Add More Veggies" challenge, I used all the ingredients listed, plus added bok choy and carrots. I was very pleased with the results. Thanx for sharing this very versatile veggie recipe!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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