Mushrooms And Broccoli
|Broccoli||1 1⁄2 Pound|
|Cold water||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
Cut broccoli into 1-inch pieces.
Cut lengthwise gashes in stems thicker than 1 inch.
Mix cornstarch and water.
Heat oil in 12-inch skillet or wok until hot.
Cook and stir mushrooms, onion and garlic in oil until onion is tender; remove with slotted spoon and reserve.
Add broccoli and salt; cook and stir 2 minutes.
Stir in broth and soy sauce.
Heat to boiling; reduce heat.
Cover and simmer 5 minutes.
Add reserved vegetables.
Heat to boiling; stir in cornstarch mixture.
Cook and stir until thickened, about 10 seconds.