Ingredients
2-3 tbsp Defatted Stock or White Wine 1 tbsp Tamari (low sodium soy sauce) 1 Clove Garlic 2 Slices Fresh Ginger 2 tbsp. Sherry or water 7 oz. Fresh Broccoli 8 oz. Fresh Mushrooms 1/4 Onion (diced into large pieces)
GRAVY: 1 tsp. Corn Starch or Arrowroot 1 tsp. Tamari (low sodium soy sauce) 1/2 c. Water of vegetable or Chicken Stock
1. Separate broccoli flowers and stalks. Cut into bite size pieces. Strip outer fiber from large stalks; cut stalk diagonally into pieces 1/3 inch thick.
2. Heat first 5 ingredients in a Wok or heavy cast iron pan.
3. Add onions and broccoli stalks and sauté for 3 minutes.
4. Add mushrooms and broccoli flowerets and sauté 2 minutes.
5. Add gravy and stir until thickened.
Serve immediately. Be sure you use a low sodium Tamari sauce.
This makes 5 servings.
2-3 tbsp Defatted Stock or White Wine 1 tbsp Tamari (low sodium soy sauce) 1 Clove Garlic 2 Slices Fresh Ginger 2 tbsp. Sherry or water 7 oz. Fresh Broccoli 8 oz. Fresh Mushrooms 1/4 Onion (diced into large pieces)
GRAVY: 1 tsp. Corn Starch or Arrowroot 1 tsp. Tamari (low sodium soy sauce) 1/2 c. Water of vegetable or Chicken Stock
1. Separate broccoli flowers and stalks. Cut into bite size pieces. Strip outer fiber from large stalks; cut stalk diagonally into pieces 1/3 inch thick.
2. Heat first 5 ingredients in a Wok or heavy cast iron pan.
3. Add onions and broccoli stalks and sauté for 3 minutes.
4. Add mushrooms and broccoli flowerets and sauté 2 minutes.
5. Add gravy and stir until thickened.
Serve immediately. Be sure you use a low sodium Tamari sauce.
This makes 5 servings.
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