Mushrooms-Broccoli

* Exported from MasterCook *

Mushrooms-Broccoli

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh mushrooms -- or
2 cans whole mushrooms -- 6 - 8 oz. each
1 bunch broccoli
4 tablespoons butter or margarine
1/2 cup chopped onions
3 tablespoons oil
1 clove garlic -- minced
1/3 cup sliced canned water chestnuts
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon soy sauce
1 Chicken bouillon cube
3/4 cup boiling water

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.

Rinse and trim broccoli; cut stems i 1/2" pieces and cut tops into small flowe
rettes; set aside.

In large wok or skillet, melt butter. Add onions; saut‚ 2 minutes. Add
mushro
oms; saut‚ 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 a
nd simmer, covered, until broccoli is just crisp tender, about 5 minutes.

Return saut‚ed mushrooms to wok. Heat until hot.

Serve with Chinese noodles, if desired.

Yield: 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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