BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
- Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
- Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
- Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 751 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM STIR-FRY
Provided by Mark Bittman
Categories dinner, easy, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
- Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
- If you like, dissolve the cornstarch in the soy sauce to thicken it; stir into the pan, and sprinkle with salt and pepper. Add the crushed red pepper if you're using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions, and serve with rice.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 519 milligrams, Sugar 5 grams, TransFat 0 grams
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
BROCCOLI AND MUSHROOM STIR-FRY
This Broccoli and Mushroom Stir-Fry is so flavorful and easy to make. Tasty and healthy, this dish is ready in less than 10 minutes!
Provided by Tania Sheff
Categories Lunch
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the soy sauce, vinegar, and sugar until the sugar completely dissolves.
- In a large non-stick skillet, heat the oil over medium-high heat. Then, add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds.
- Add the broccoli, mushrooms, and water. Stir-fry for about 5-7 minutes, or until the veggies start to brown and reach the desired doneness.
- At this point, add the soy sauce mixture and cook for another minute. Sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds and serve.
Nutrition Facts : Calories 107 kcal, Carbohydrate 14 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 550 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY
Make and share this Quick Chicken Mushroom and Broccoli Stir-Fry recipe from Food.com.
Provided by taliatalent
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok over medium-low heat.
- Cook chicken till golden brown.
- Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
- Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
- cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
- Serve with a side of rice if you'd like.
- Awsome!
Nutrition Facts : Calories 333.1, Fat 15.1, SaturatedFat 3, Cholesterol 46.4, Sodium 702.3, Carbohydrate 27.3, Fiber 9.6, Sugar 8.8, Protein 28.8
BITTMAN'S BROCCOLI STIR-FRY WITH CHICKEN & MUSHROOMS
This is an easy, healthy stir-fry recipe (with variations) from Mark Bittman that was featured on the Today Show and printed in the New York Times. A great way to use up whatever veggies are languishing in your fridge. Serves 4.
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
- Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
- Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
- Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
- VARIATIONS: (1) Use thinly sliced beef or cubed tofu or another protein instead of chicken. (2) Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms. (3) Southeast Asian: Use fish sauce instead of soy sauce and finish with a squeeze of lime. (4) Mediterranean: Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 T chopped rosemary or thyme. (5) Indian: Use coconut milk instead of water and 1 tablespoon curry powder instead of soy sauce.
Nutrition Facts : Calories 191.9, Fat 8.2, SaturatedFat 1.1, Cholesterol 32.9, Sodium 583.4, Carbohydrate 12.8, Fiber 4.1, Sugar 3.5, Protein 19.7
MUSHROOM AND BROCCOLI STIR FRY WITH PEPPERS
Tasty and filling this Vegan Mushroom and Broccoli Stir Fry with Peppers is ready in under 30 minutes. Perfect for a quick and easy weeknight dinner.
Provided by Michelle Alston
Categories Dinner
Time 25m
Number Of Ingredients 18
Steps:
- Whisk together all the marinade ingredients. Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.
- Cook the noodles according to the packet instructions.
- In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
- Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
- Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.
Nutrition Facts : Calories 362 kcal, Carbohydrate 53.6 g, Protein 12.5 g, Fat 11.8 g, SaturatedFat 4.4 g, Sodium 607 mg, Fiber 6.2 g, Sugar 6.8 g, ServingSize 1 serving
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