Best Stir Fried Mushrooms And Broccoli Recipes

STIR-FRIED VEGETABLES (CABBAGE, CHINESE MUSHROOMS, AND BROCCOLI)

Steps:

• In a small bowl, mix together the sauce ingredients and set aside.
• Soak the mushrooms in hot water until they soften (15-20 minutes).
• Rinse under cold running water to remove any sand and squeeze out excess water to drain.
• With a sharp knife, remove the stems & discard.
• Finely shred the caps; set aside.
• Blanch broccoli in boiling water and drain.
• Chop cabbage into long shreds, about 1/4-inch wide.
• Preheat wok or large skillet over high heat until it is hot.
• Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
• Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
• Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
• Spoon onto a platter, sprinkle with sesame oil, and serve immediately.

STIR-FRIED MUSHROOMS AND BROCCOLI

Steps:

• 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.

DEEP FRIED BEAN CURD STIR FRIED WITH MUSHROOMS AND BROCCOLI

Steps:

• Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli intoindividual florets and cut the stem into 1-inch wedges.Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 minutes, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-1/2 minutes. Serve with rice and other dishes.

STIR-FRIED BROCCOLI AND MUSHROOMS WITH TOFU

Steps:

• In a cup, whisk together the broth, all-fruit spread, soy sauce, sherry, and cornstarch. Set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring frequently, for 3 minutes, or until tender-crisp and lightly browned.
• Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.
• Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.