*  Exported from  MasterCook  *

                            Mushrooms-Broccoli

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Fresh mushrooms -OR-
  16      oz            Whole mushrooms (2 cans)
   1      bn            Broccoli
   4      tb            Butter
     1/2  c             Onions -- chopped
   3      tb            Oil
   1      cl            Garlic -- minced
     1/3  c             Canned sliced water chestnuts
   1      tb            Corn starch
   1      ts            Sugar
     1/2  ts            Salt
     1/4  ts            Ground ginger
   1      tb            Soy sauce
   1                    Chicken bouillon cube
     3/4  c             Water -- boiling

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms;
set aside.

Rinse and trim broccoli; cut stems into 1/2" pieces and cut tops into
small flowerettes; set aside.

In large wok or skillet, melt butter. Add onions; sauté 2 minutes.
Add mushrooms; 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 corn starch, sugar, salt, and ginger with soy sauce.

Dissolve bouillon cube in boiling water; stir into corn starch
mixture.

Pour into wok. Cook and stir until mixture boils and thickens. Reduce
heat and 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 on 4/10/98


                   - - - - - - - - - - - - - - - - - -