Ingredients
- 1/2 tablespoons unsalted butter
- 1/4 cup chopped yellow onion
- 1/4 pound fresh mushrooms, sliced
- 1/2 tablespoons oil (vegetable oil)
- 3 cups broccoli florets
- 1 clove garlic, minced
- 4 ounces water chestnuts (sliced, drained)
- 1/2 teaspoon low-sodium chicken bouillon granules
- 1/3 cup water (hot)
- 1/2 tablespoons cornstarch
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon ground ginger
- 1/2 tablespoon low-sodium soy sauce
- 1/4 to 1/2 cup water, as needed
How to Make
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Step 1: Melt butter in wok or deep skillet and add onions. Saute 2 minutes. Add mushrooms and stir for 5 minutes. Remove and set aside.
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Step 2: Heat oil. Add broccoli and garlic, cooking 3 minutes.
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Step 3: Add water chestnuts and cook 2 minutes longer.
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Step 4: Dissolve bouillon in 1/3 cup hot water and stir in cornstarch, sugar, ginger and soy sauce. Add to pan and cook and stir until thickened. Stir in extra water until sauce is desired consistency.
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Step 5: Reduce heat and simmer, covered, 5 minutes or until broccoli is just crisp-tender. Add mushrooms and onion mixture and cook until heated through.
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Step 6: Serve as vegetable dish, or over rice for main dish.
Tips & Variations
- A wok or deep, large skillet.
We hope you enjoy this recipe!
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