*  Exported from  MasterCook  *

                            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; sauté 2 minutes.  Add mushro
oms; sauté 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 sautéed 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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