Savory Sautéed Mushrooms with Broccoli

 

 

 

 

 

 

 

Ingredients

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 teaspoons of oyster sauce (8 ml)
1 teaspoon of light soy sauce (5 ml)
½ teaspoon of 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

Prepare the Vegetables: Start by washing and slicing the white mushrooms. Break the broccoli into small florets, julienne the carrot into thin strips, and finely chop the green onion, setting it aside.
Heat the Oil: In a large skillet or wok, heat 4 teaspoons of cooking oil over medium-high heat.
Cook the Vegetables: Add the chopped green onion to the skillet and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook for about 3-4 minutes until they start to soften and release their moisture.
Add Carrot and Broccoli: Add the carrot strips and broccoli florets to the skillet. Continue to sauté for another 5-6 minutes, or until the vegetables are tender but still crisp.
Add Seasonings: Sprinkle the vegetables with salt, oyster sauce, light soy sauce, and white pepper powder. Mix thoroughly to evenly coat the vegetables with the seasonings.
Make the Sauce: In a small bowl, combine 1 teaspoon of starch with 2 teaspoons of water to make a slurry. Add 2 tablespoons of water to the slurry and stir until well mixed.
Thicken the Sauce: Pour the sauce mixture into the skillet and stir continuously until the sauce thickens and coats the vegetables evenly, about 2 minutes.
Serve: Remove the skillet from heat and transfer the sautéed vegetables to a serving dish. Serve hot, either as a side dish or over rice or noodles for a complete meal.