Broccoli with Fresh Mushrooms

Author

Unknown

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Recipe

Measurements	Ingredients
3-4 Cups	Cut Broccoli (florets and tender stems)
As needed	Boiling Salted Water (for blanching broccoli)
Up to $\frac{1}{2}$ lb	Fresh Mushrooms, trimmed & cut in $\frac{1}{4}$” slices
2 Tbsp	Salad Oil
2	Shallots or Green Onions, chopped
Dash	Ground Nutmeg
1 Tbsp	Water
1 tsp	Sugar
$\frac{1}{2}$ tsp	Salt

Optional Garnish

Ingredients
Toasted Sesame Seed
Toasted Chopped Nuts (Almonds, Cashews, Filberts)

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Instructions

1. Precook Broccoli: Drop cut broccoli into a large quantity of rapidly boiling salted water & cook until just tender when pierced with a fork (approx. 3-4 min.)
2. Drain broccoli & cool quickly under cold running water. Drain again thoroughly & set aside.
3. Prepare the sliced mushrooms, chopped shallots (or green onions), water, sugar, and salt, and have them within easy reach of your stove.
4. Heat a 10” or larger frying pan or wok over high heat. Add the 2 Tbsp oil to the hot pan.
5. Add the mushrooms to the hot oil first & stir fry them, tossing or stirring frequently, until they are browned and tender.
6. Add the 2 chopped shallots (or green onions) and the dash of ground nutmeg to the pan. Stir fry for about 30 seconds until fragrant.
7. Add the blanched broccoli, 1 Tbsp water, 1 tsp sugar, and $\frac{1}{2}$ tsp salt to the pan.
8. Keep turning and tossing the ingredients with a spatula until the broccoli is heated through (approx. 1-2 min.).
9. Turn the mixture out onto a warm serving dish.
10. Garnish with toasted sesame seeds or toasted chopped nuts, if desired. Serve immediately.

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Note

Instructions combined from the base “Stir Fried Broccoli” recipe and the modification notes for this version

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