Ingredients

The following ingredients have 4 Servings
  • 5 cups small broccoli florets ( trimmed, cut to 2-inch pieces)
  • 2 tbsp dry sherry
  • 2 tbsp vegetable broth
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp cornstarch
  • 4 tsp vegetable oil
  • 1 tbsp minced ginger
  • ¼ tsp red pepper flakes
  • 1 cup fresh carrots (sliced thin)
  • ½ cup fresh asparagus (sliced thin)
  • ½ cup fresh water chestnut (peeled and cut to ¼ inch thick slices)
  • 6 medium fresh shiitake mushroom (stems removed caps halved)
  • ½ tsp salt

Instruction

  • In a medium sized saucepan, add 3 cups of water. place over high heat, and bring to a boil.
  • In boiling water, add broccoli, stir and cook for approximately 1 minute, or until the broccoli turns bright green,
  • Using a colander, drain water off of broccoli, then rinse using cold water. Shake broccoli in the colander to remove the excess water. Set aside for later.
  • In a small mixing bowl, add dry sherry, vegetable broth, soy sauce, and corn starch. Whisk to combine
  • Heat a wok or skillet over high heat.
  • When hot, add vegetable oil by drizzling in around the bottom of the wok.
  • Add minced ginger and red pepper flakes, then stir fry for approximately 10 seconds, or until fragrant.
  • Add broccoli, asparagus, carrots, water chestnut, shiitake mushrooms, and stir-fry for approximately 1 minute
  • Season with salt.
  • Stir the sauce mixture, and drizzle over the stir fry mixture, and stir fry approximately 1 minute, or until the vegetables are coated in sauce, and tender but crisp.