Stir Fried Mushrooms And Broccoli Food

BROCCOLI AND MUSHROOM STIR-FRY

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.

BROCCOLI & MUSHROOM STIR-FRY

Steps:

• Heat olive oil in large skillet or pot over medium high heat.
• Add broccoli and saute until it begins to turn bright green, keeping it moving in the pan so it doesn't burn.
• NOTE: if you like broccoli more"done", cook a bit longer; this recipe will yield a fairly crisp, crunchy broccoli.
• When broccoli is done*close* to your preference, add butter or a bit of extra oil to the pan, and add onion and thyme.
• Saute for a minute or two; add mushrooms and saute until mushrooms are tender and hot.
• Garnish with parmesan and more pepper.
• Serve at once.

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.

STIR-FRY

Steps:

• In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
• Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.

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.

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS

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.

BEEF, MUSHROOM, AND BROCCOLI STIR-FRY

Steps:

• Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.
• Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.
• Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.

THAI BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

SPICY MUSHROOM & BROCCOLI NOODLES

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

CHINESE BROCCOLI MUSHROOM STIR-FRY

Steps:

• Mix sauce ingredients and reserve.
• (Note: You can blanch the vegetables with one slice of ginger before stir-frying. I did not.).
• Heat wok over high heat, add peanut oil and heat. Add whole garlic to oil and turn over when brown, removing when both sides are brown and oil has been infused with flavor.
• Add minced ginger, garlic, and salt, stirring briefly. As garlic turns light brown, add mushroom caps and broccoli, stir frying for up to two minutes.
• Create space in center of wok for sauce, stir sauce to make sure cornstarch hasn't clumped, and pour inches
• Mix ingredients as sauce thickens, remove from heat, put in serving dish and enjoy with rice.