Sautéed Mushrooms with Broccoli

This healthy vegetable stir-fry is a great side dish and provides delicious while being simple and quick to prepare.

You will need:

7 oz mushrooms
3 oz raw carrot
3.5 oz fresh broccoli
1 full spring of chive chopped
1 tsp salt
1 1/ 2 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp white pepper powder
1 tbsp starch water
1 tsp starch
2 teaspoons water, mixed well
2 tbsp water
4 tsp cooking oil

Method:

Soak the broccoli in cold water with about 1 tbsp of salt while you prepare the other vegetables.
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. Cut the mushroom caps into 3mm (about 1/ 8 in) slices. Rinse the carrot and chive. Peel and slice the carrots. Rinse and chop the broccoli. When the water reaches a rolling boil, blanch the broccoli for 30 seconds. Drain the water and set aside the broccoli. Add 20ml (1 tbsp + 1 tsp) of cooking oil to a dry pan over medium heat, add the chives, and sauté until fragrant. Then add the carrots and mushrooms, stir-fry until the mushrooms are soft. Finally, add the broccoli and stir-fry to combine. Season to taste with soy sauce, oyster sauce, and white pepper. Check the flavour and add salt if needed. When the broth is boiling, add the starch water and stir-fry quickly to thicken the broth and coat the vegetables. Once it has a thick sauce then you turn it off and enjoy.

Tips: Use mushrooms from the can if you want and add them at the sautee section of the instructions as they are already precooked.