Mushroom Asparagus Stirred Rice
|Asparagus/1 pound broccoli||1 Bunch (100 gm)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped fresh ginger||1 Tablespoon|
|Ham||1⁄2 Pound, cut in shreds|
|Green onions||4 , sliced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Bamboo shoots||1 Can (10 oz), drained|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Quick cooking rice||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
Trim off all the tough ends of the asparagus.
Wash and roll-cut.
Heat the oil and margarine then add garlic and fresh ginger.
Stir-fry about 30 seconds.
Add the next four ingredients and stir-fry about 2 minutes.
Pour in the broth and bring to a boil.
Add rice and sauce.
Stir well and cover.
Cook 1 minute then turn off the heat and let rice steam until tender about 5 minutes.