This is a perfect recipe for vegetarians and for lovers of vegetables, combines the texture of the mushrooms with the mild flavor of the broccoli, washed down with a delicious sauce with a touch of soy reminiscent of certain Asian foods. It is a different way to eat vegetables.
- 150 grams of dried mushrooms
- 3 tablespoons soy sauce
- 1 tablespoon wine dry white
- 1 teaspoon cornmeal
- 1 teaspoon sugar
- 1/2 liter of vegetable stock
- 150 gr. broccoli
- 2 tablespoons oil olive
- 1 piece of ginger the size of a walnut
Step by step:
First we hydrate the mushrooms; we can do it by inserting them in boiling water for about 25 minutes. After this time has elapsed only have to remove the water, and cut the mushrooms if these are too large.
A part will mix sauce soy with wine white cornmeal, chicken vegetables and a little salt and place it in a pan on the fire to boil, at which time we will lower the heat to low and add the To give you mushrooms for about 10 minutes. When ready we booked. In parallel we go placing cooking broccoli in a pan to fire with water and a little salt and scalding him broccoli florets for 3 minutes in boiling water.
Finally, in a wok or skillet over high put the oil and heated olive to brown ginger, peeled and chopped previously. Then add the broccoli and saute, and then add the mushrooms and sauce we had prepared in another pan and reserved. When thoroughly mixed everything remove from heat and ready to eat.