Broccoli with Beech Mushrooms

By norsegal8

This is an incredibly flavorful, really simple way to prepare heartier vegetables. It's good with broccoli, but you can also use blanched green beans or cauliflower.

Ingredients

• 3 cups broccoli florets
• 2 tablespoons canola oil
• 1 teaspoon minced garlic
• 1 tablespoon roasted chile paste
• 1/2 cup beech mushrooms
• 2 tablespoons rice wine
• 2 tablespoons chicken stock
• 1 tablespoon fish sauce

Details

Servings 4

Preparation

Step 1

1. Bring a medium pan of water to boil over high heat. Add the broccoli and cook until crisp-tender, about 4 minutes. Drain, rinse with cold water until cool; set aside.

2. Heat a wok over high heat until very hot; the metal will have a matte appearance and a drop or two of water flicked into the pan will evaporate on contact. Add the oil, garlic, chile paste and mushrooms; toss well to coat and cook, stirring, for 30 seconds.

3. Add the broccoli and toss well, then add the rice wine, chicken stock and fish sauce and cook, stirring, until the liquid has reduced by half, about 3 minutes. Remove from the heat, transfer to a bowl and serve immediately.