Recipe Category: Chicken
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Ingredients
- Serving Size : 8
- 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
Method
- 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 flowerettes; set aside.
- In large wok or skillet, melt butter.
- Add onions; saute 2 minutes.
- Add mushrooms; saute 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 and simmer, covered, until broccoli is just crisp tender, about 5 minutes.
- Return sauted mushrooms to wok.
- Heat until hot.
- Serve with Chinese noodles, if desired.
- Yield: 8 servings.
Full List of Chicken Recipes
Full List of Mushroom Recipes