Broccoli and Mushroom Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 134.1
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 263.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 5.3 g
- Protein: 6.2 g
View full nutritional breakdown of Broccoli and Mushroom Stir Fry calories by ingredient
Introduction
Portabella mushrooms give this dish a nice "meaty" flavor, without adding the fat. Portabella mushrooms give this dish a nice "meaty" flavor, without adding the fat.Number of Servings: 4
Ingredients
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12 oz. Baby Portabella Mushrooms
1 lb. Fresh Broccoli, chopped, florets separated
1 Med. Sweet Onion, finely chopped
2 Tbsp. Olive Oil
2 Clove Garlic, minced
1 Dash White Pepper
1/2 Cup Water
1 Tbsp. Dark Soy Sauce
1 Tsp. Powdered Ginger
1 Dash Chinese Five Spice
1 Tbsp. Cornstarch
1 Tbsp. Water
Directions
1. Heat olive oil in wok or skillet, using highest setting. Add garlic, pepper, and ginger. Mix well.
2. Add mushrooms and chopped broccoli stems. Saute for 2 minutes.
3. Add broccoli florets, onion, and 1/2 cup water. Saute for an additional 5 minutes, or until florets are bright green.
4. Mix cornstarch with 1 tbsp. water, and add to broccoli mushroom mixture. Add white pepper, soy sauce, and five spice. Continue cooking until sauce has thickened. Serve hot over rice, or as a side dish.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FREESPIRIT11.
2. Add mushrooms and chopped broccoli stems. Saute for 2 minutes.
3. Add broccoli florets, onion, and 1/2 cup water. Saute for an additional 5 minutes, or until florets are bright green.
4. Mix cornstarch with 1 tbsp. water, and add to broccoli mushroom mixture. Add white pepper, soy sauce, and five spice. Continue cooking until sauce has thickened. Serve hot over rice, or as a side dish.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FREESPIRIT11.
