INGREDIENTS
1 pound fresh broccoli
1 cup red onion, thinly sliced
1 garlic clove, minced
1 medium zucchini, cut into julienne strips
1/2 cup sliced red bell pepper
1 cup fresh white button mushrooms, thinly sliced
2 tablespoon light soy sauce
1/2 teaspoon dried ginger
Enough vegetable oil to saute vegetables
DIRECTIONS
Trim broccoli and peel stalks and slice on the diagonal. Break florets into in half or thirds. Heat vegetable oil in skillet, add minced garlic and cook until it looses it rawness. To the skillet add broccoli florets, peeled broccoli stalks, zucchini, onion, and sweet red pepper. Stir fry over medium-high heat approximately 6 minutes. Broccoli should be tender-crisp. Add mushrooms and cook a few more minutes until the mushrooms are tender. Add light soy sauce and stir in dried ginger. Be sure to mix well, allowing the ginger to flavor the whole dish. Serve hot over cooked brown or white rice.
Makes about six servings. No bread is needed, or if you must have, try warm bread sticks brushed with a little melted butter.
Hint
*Broccoli stalks may be one of the best kept tasty veggie secrets around. They have a subtle flavor and are delicious. Add them to green salads, julienne or dime-slice, no need to cook or steam. The stalks are easier to handle if left fairly large when removing then from the heads of broccoli. Trim them with a with a small knife or a vegetable peeler, both work equally well. Once the outer layer of skin is removed you are left with what may be the best part of broccoli. You can use the trimmed stalks in coleslaw by cutting thin length-wise strips, and adding this along this carrot sticks to shredded cabbage. This makes a slaw that is colorful as well as tasty.
Recommended:
I won this book in a raffle, but gave it away because I missed a friend's birthday. River Cottage Veg: 200 Inspired Vegetable Recipes
The River Cottage cook book can be ordered from Amazon and other online stores, however, I suggest visiting your library first, it may be on the shelves. 