Mushrooms-broccoli

 
                             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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