taken by peachpurple
Recently, I found out that broccoli is one of the vegetable
dish served in Chinese restaurants and at home only for
special occasion.
Broccoli isn’t as cheap as cabbage or bean sprouts for it is
usually imported from foreign country, pretty expensive if
weigh by kg.
One regular head of broccoli may cost $5 which is
sufficient to yield 3 person per meal.
Hence, broccoli has became the most “expensive”
vegetable in our household.
Fortunately, there was an offer for broccoli at $2.30 for a
regular head
That is half of the normal price!
Of course, I grabbed this opportunity to buy 4 broccoli at
once
However, broccoli little furry flowers do not last long since
the stems are cut off when sold in the market.
Each broccoli may last 2 days before the surface started to
become wet and moldy brown.
Being a novice cook at home, I decided to try out stir fry
broccoli black mushroom with oyster sauce which is one of
the favorite vegetable dish served in Chinese restaurants.
Although this broccoli dish is not presumably cheap due to
the cost of black mushrooms, I wanted to try it out at home.
This is an extremely easy to prepare dish.
Cut the broccoli into florets and boil until softened which
takes around 5 minutes.
Soak the black mushrooms into hot water until softened.
Stir fry these two ingredients with onions and garlic to
enhance the flavor and sizzle with oyster sauce, thicken with
corn starch solution.
You can also add in mocked meat for a fuller dish.
A perfect vegetarian recipe for the whole family, regardless
of occasion.
l Low in calories
l Rich in vitamin C
l Vitamin A
l Vitamin K
l Potassium
l Magnesium
l Phosporus
l Zinc
l Iron
l Fiber
l High in dietary fiber, soluable and insoluble
l Helps to reduce constipation
l Reduce digestive problems because the insoluble
fiver is able to absorb into the digestive tract easily.
l Helps to lower high blood cholesterol
l Reduce blood sugar level
l Prevent cardiovascular diseases
l Prevent type 2 diabetes
l 1 regular head of broccoli, cut into florets, soak into a
bowl of water
l 5 pieces of dry black mushrooms, soaked into a bowl of
hot water
l 3 slices of ginger
l 2 cloves of garlic-chopped
l 1 medium onion-chopped
l 2 tbsp of light soy sauce
l 2 tbsp of vegetarian oyster sauce
l Pepper and dash of sesame oil to taste
l 1 tsp corn flour mix with 2 tbsp water.
1. Bring to boil a small soup pot of water.
2. Add in florets of broccoli with 1tsp of salt.
Allow to boil for 5 min.
3. Use fork to poke into broccoli. Once soften, drain them.
4. Soak black mushrooms into a bowl of hot water for 10 min
.
5. Drain and cut into quarters.
6. Heat up a pan with 2 tbsp of olive oil.
7. Saute garlic, onion and ginger until fragrant
8. Add in black mushrooms and broccoli.
9. Add in all the sauces and corn starch solution.
10. Stir constantly until sauce thickens.
11. Sprinkle pepper and sizzle with sesame oil before turn
off heat.
12. Dish up, garnish with fried shredded ginger strips and
crispy shallots.
13. Yield 3-4 person
Copyright allrights reserved by peachpurple
Photo belonged to peachpurple
Read more articles written by peachpurple HERE
vegetarian stir fried noodles with cabbage
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View Comments
A unique and worth cooking recipe.
http://172.104.9.193/members/ptrikha15/
thanks I am sure you will enjoy this dish
It is a good recipe for the readers of LB and I like it most because it is easy to prepare at home. This is a simple vegetarian stir-fry that is ready to serve in less than 20 minutes, and it is also my go-to recipe for days when I feel like it’s time to cut down on the family’s meat-intake. Wonderful for days when you feel like having something healthy and light.
The ‘hair’ of the broccoli, as my young son calls it, absorbs the tasty sauce and with every bite the deliciousness just oozes into your mouth. The carrots lend a gorgeous pop of colour to the dish while the mushrooms adds to the layered texture of it together with the crunchy broccoli and the slightly mushy carrots.
This is a dish that could help with getting your little tyke eating his/her vegetables, if you have a particularly fussy eater, because the oyster sauce masks the ‘raw’ taste of the vegetables without taking away any of the nutrients. Serve this with a bowl of fluffy steamed rice and I guarantee you will have this platter of stir-fried goodness cleaned out real quick!
You will need~
– 1 head of Broccoli (cut into bite-size pieces)
– 1 medium Carrot (cut into bite-size pieces)
– 4 Shiitake Mushrooms (sliced)
– 3 Garlic cloves (minced)
– 2 tablespoons of Oyster sauce
– 1 teaspoon of Sugar
– 1/4 cup Water
– 2 tablespoon Vegetable Oil
The secret to an efficient and delicious stir-fry is in the preparation, have everything prepared in advance and set near to your cooking area and you are set. So let’s have the broccoli and carrot cut up into bite-sized pieces, the mushrooms sliced up and the garlic minced.
I usually cut the broccoli last after everything else as the florets tend to leave a messy trail on the chopping board. Next, heat up a wok with any type of vegetable oil (I used Canola), and throw in the minced garlic and stir around until that heavenly fragrance is released, then add the vegetables.