mushroom broccoli stir fry
This recipe for mushroom broccoli stir fry of fresh broccoli florets and coated in a savory sauce.
Servings: 4
Calories: 67kcal
Equipment
- skillet
Ingredients
- 1 tablespoon vegetable oil
- 2 cups small broccoli florets
- 1 cup sliced mushrooms
- 1/4 cup low sodium chicken broth or water
- 2 teaspoons minced fresh ginger
- 2 cloves garlic minced
- 1/4 cup oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- salt and pepper to taste
Instructions
- In a bowl whisk together the oyster sauce, chicken broth, and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
- In a large non-stick skillet, heat the oil over medium-high heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 30 seconds more.
- add the salt and pepper to taste.
- Pour the oyster sauce mixture over the vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken.
- Season to taste with more salt if needed, Serve immediately.
Nutrition
Calories: 67kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 501mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 42mg | Calcium: 29mg | Iron: 1mg