Broccoli & Mushrooms in Oyster Sauce
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
cut in pieces |
*
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | each |
chicken broth
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
oyster sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
cut in pieces |
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 15 | ml |
garlic
minced |
|
| 1 | each |
chicken broth
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
oyster sauce
|
|
Directions
Clean broccoli.
Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions.
Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes.
