Stir-fry Broccoli and Chinese Mushrooms with Garlic

Stir-fry Broccoli and Chinese Mushrooms with Garlic

Broccoli, a cruciferous vegetable, not only helps to fight against cancer-causing agent, but is also a good option for consumer that can't/don't take milk for its calcium content.

It is recommended by different websites that the cooking time for Broccoli best remain within 2 to 4 minutes in order not to kill off the cancer fighting nutrients. But if you will prefer broccoli to be softer like myself, you may follow the cooking steps in this post. Otherwise, at Step 2, you can leave the Broccoli on the serving plate and pour the remaining gravy on it from Step 8 and it is good to serve.

This dish is definately not unfamiliar to many as it can be seen on most Chinese restaurants' menu. Hope that you will like it! =)

Ingredients

1. Broccoli (Cut of the "Stem" Portion)
2. 4 Chinese Mushrooms
3.  1 tablespoon of Chopped Garlic
4. 1 tablespoon of Oyster Sauce
5. 1 teaspoon of Corn Flour mixed with 1 tablespoon of Water
6. 4 to 5 tablespoon of Shang Tang (eg. Chicken Soup/ Dried Scallop Soup/ Dried Mushroom Soup)
7. 2 tablespoon of Cooking Oil

Steps 

1. Boil Broccoli in hot water for approx 4 minutes
2. Drain it and leave it aside
3. Add Oil in hot pan
4. Add Garlic and fry until fragrant (before it turns brown)
5. Add Broccoli and Mushroom and fry for 1 minutes for garlic flavor to immerse into them
6. Add Oyster Sauce and Shang Tang and stir to mix well.
7. Let the mixture boil for approx 3 to 4 minutes for the scallops to be cooked.
8. Add Cornflour mixture slowly to avoid lumping and mix well

Serve while Hot!

Good to go with Rice, Soup and 2 more Stir-fry dishes.