Asian Broccoli And Mushrooms Recipes

CHINESE STYLE BROCCOLI WITH MUSHROOMS RECIPE - (4.6/5)

Chinese Style Broccoli with Mushrooms Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 0

Ingredients

Steps:

1. Boil a large pot of water, and blanch broccoli for half a minute. Drain and set aside. 2. Heat oil in a wok, and sauté garlic, onion and ginger until fragrant. Add carrots, mushrooms and 2-3 tbsp water. Cook for two minutes, stirring frequently. 3. When the vegetables are softened, add the broccoli, seasoning, a bit more water, and cook for another two minutes (keep stirring). Add the diluted cornstarch and mix well. Boil the sauce for a minute, until it thickens. 4. Taste and adjust seasonings, if necessary. Enjoy! Optional for serving: Sprinkle with toasted sesame seeds.

CHINESE BROCCOLI MUSHROOM STIR-FRY

Chinese Broccoli Mushroom Stir-Fry image

This is a delicious dish. It makes a wonderful sauce and is great served over rice. It can be easily made for a gluten-free diet.

Provided by Kana6615

Categories Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2/3 cup chicken stock
4 teaspoons soy sauce (if you use gluten-free, this dish is gluten-free)
3 teaspoons sherry wine
1 teaspoon sugar
5 teaspoons cornstarch
1 pinch pepper
2 teaspoons salt
3/4 lb mushroom, caps only
3/4 lb broccoli floret
2 tablespoons peanut oil
2 garlic cloves, halved &skinned
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1/4 teaspoon salt

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.

ASIAN BROCCOLI AND MUSHROOMS

Asian Broccoli and Mushrooms image

Because it's easy and delicious and healthy. It tastes like those Chinese green beans you get at China Buffet, but a little better, 'cause it's broccoli

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups fresh broccoli florets
4 ounces sliced baby portobello mushrooms
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon butter
3 garlic cloves, minced
1/2 teaspoon seasoning blend
1/4 teaspoon ground chipotle pepper

Steps:

In a large nonstick skillet coated with cooking spray, saute broccoli and mushrooms in olive oil, sesame oil and butter until tender. Add the garlic, seasoning blend and chipotle pepper; cook 1 minute longer.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SAUTéED BROCCOLI AND MUSHROOMS

Sautéed Broccoli and Mushrooms image

This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07

Provided by Manami

Categories Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 cups sliced mushrooms
1/4 cup sliced shallot
1/4 cup dry sherry
4 cups broccoli florets
1/2 teaspoon kosher salt
crushed red pepper flakes
1/2 cup reduced-sodium fat-free chicken broth
1/4 teaspoon fresh ground black pepper
slivered & toasted almonds or toasted cashews

Steps:

Heat oil in a large Dutch oven over medium-high heat.
Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
Add broccoli and salt to pan; stir well.
Stir in broth & red pepper flakes; bring to a boil.
Cover and cook 5 minutes or until broccoli is crisp-tender.
Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
Enjoy!

Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1

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