And so I made this broccoli stir fry recipe from Kira's blog. As she points out, this is full of nutrients and vitamins. It was pretty good!
My one issue was that I don't have a large enough pan to cook all the ingredients and cover it with a lid (my biggest pan is missing its lid, it was inherited from an old TA who was moving out of Bloomington). Instead, I experimented with covering it with a cookie sheet and a cake pan, which worked better for steaming the veggies than you might expect. The issue was that the broccoli took longer to cook this way, and the peppers was a little flimsier than they should have been.
Still, the sauce was good and I think I'd make it again.
Ingredients
1 1/3 | cups uncooked regular long-grain white rice |
2 2/3 | cups water |
1/4 | cup water |
2 | tablespoons soy sauce |
1 | tablespoon hoisin sauce |
2 | teaspoons cornstarch |
1 | teaspoon honey |
1 | (6-oz.) pkg. portobello mushroom caps** |
1 | medium onion, cut into thin wedges |
1 | small red bell pepper, cut into thin strips |
1 | garlic clove, minced |
3 | cups fresh broccoli florets (about 6 oz.) |
1/4 | cup water |
Preparation
1. | Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm. |
2. | Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside. |
3. | With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces. |
4. | Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes. |
5. | Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.* (Sorry the numbers are a little screwed up, but I trust that if you actually want to make this, you can read it well enough. I did). *I think this would also work well with Asian noodles of some kind, but I'm not sure which. **I used crimini because they were cheap and I needed a bunch of them for the second version of the quiche that I made last week. The flavor wasn't exactly the same, but it was still good! |
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