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Broccoli Shiitake Stir Fry With Ginger And Tofu

This Broccoli Shiitake Stir Fry With Ginger And Tofu recipe uses Broccoli Florets, Cornstarch, Cold Water, Vegetable Oil, and Low Sodium Soy Sauce. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 lb
• 1 tsp
• 1/3 cup
• 5 tbsp
• 2 tbsp
• 1 tbsp
• 2 tsp
• 2 tsp
• 2 tsp
• 2
• 1 tsp
• 2 clove
• 1 lb
• 8 oz

Method (preview)

1. 1

   Place broccoli in microwave-safe 3-quart glass casserole with lid, add 2 tablespoons water, and microwave covered on high 3 minutes.

2. 2

   Stir and microwave until broccoli is tender, 1 to 2 minutes longer.

3. 3

   Uncover and let stand. (As an alternative to microwaving, blanch in boiling water 1 minute and place broccoli in ice water to stop from overcooking.)

4. 4

   Stir together cornstarch and 1/3 cup cold water in bowl.

5. 5

   Add 1 tablespoon of the oil as well as soy sauce, sherry, vinegar, sugar, and sesame oil.

6. 6

   Heat wok or large heavy skillet over high heat until hot but not smoking.

7. 7

   Add 2 tablespoons oil and heat 30 seconds.

8. 8

   Add onions, ginger, and garlic and stir-fry 2 minutes.

9. 9

   Add broccoli and stir-fry 1 minute longer.

10. 10

    Remove mixture from pan and set aside.

11. 11

    Wipe out wok and heat remaining 2 tablespoons oil 30 seconds.

12. 12

    Add mushrooms and stir-fry 5 to 7 minutes, or until mushrooms are soft and liquid has evaporated.

13. 13

    Return broccoli mixture to wok, add tofu, and stir-fry 1 minute. Add cornstarch mixture and stir-fry 1 minute, or until thickened. Serve immediately.