This healthy vegetable stir-fry provides the delicious flavor of white mushrooms in a dish rich with potassium, vitamin C and vitamin K. It makes a great vegetable side for any main course, and is simple and quick to prepare. The broccoli is quickly blanched in water, then the mushrooms are sauteed with the carrots and green onions over medium heat.​

​

INGREDIENTS​

Serves 2​

​

Main ingredients:​

• 200 g white mushrooms 7 oz
• 90 g raw carrot 3 oz
• 100 g fresh broccoli 3.5 oz
• 1 green onion

Seasonings:​

• 1 tsp salt 5 ml
• 1 ½ tsp oyster sauce 8 ml
• 1 tsp light soy sauce 5 ml
• ½ tsp white pepper powder 3 ml

Sauce:​

• 1 tbsp starch water 1 tsp starch, 2 teaspoons water, mixed well
• 2 tbsp water 30 ml
• 4 tsp cooking oil 20 ml

INSTRUCTIONS​

​

​

Preparation:​

• Soak the broccoli in cold water with about 15 ml (1 tbsp) of salt while you prepare the other vegetables.
  100 g fresh broccoli
• Set a pot of water, deep enough to cover the broccoli, on high heat to boil.
• Remove the stems of the mushrooms from the caps and wash the mushroom caps clean with a vegetable brush.
  200 g white mushrooms
• Cut the mushroom caps into 3mm (about 1/8 in) slices.
• Rinse the carrot and green onion. Peel and slice the carrots. Chop the green onions diagonally, into 2-inch sections. Rinse and chop the broccoli.
  90 g raw carrot,1 green onion

Cooking:​

• When the water reaches a rolling boil, blanch the broccoli for 30 seconds. Drain the water and set aside the broccoli.
  100 g fresh broccoli
• Add 20ml (1 tbsp + 1 tsp) of cooking oil to a dry pan over medium heat, add the green onion, and sauté until fragrant.
  4 tsp cooking oil,1 green onion
• Then add the carrots and mushrooms, stir-fry until the mushrooms are soft.
  90 g raw carrot,200 g white mushrooms
• Finally, add the broccoli and stir-fry to combine.
  100 g fresh broccoli
• Season to taste with soy sauce, oyster sauce, and white pepper. Check the flavor and add salt if needed.
  1 tsp salt,1 ½ tsp oyster sauce,½ tsp white pepper powder,1 tsp light soy sauce
• Add 30 ml (2 tbsp) of water.
  2 tbsp water
• When the broth is boiling, add the starch water and stir-fry quickly to thicken the broth and coat the vegetables.
  1 tbsp starch water
• Finish.

Recipe Credit: My Chinese Home Kitchen​