Broccoli Medley
Recipe
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Ingredients
| 1 bunch (1 ¾ lbs) | Broccoli |
| 2 Tbsp | Salad Oil |
| ¼ lb | Mushrooms, quartered |
| 1 | Onion, thinly sliced into rings |
| 1 | Red Pepper, julienned |
| 1 can (8oz) | Whole Water Chestnuts, drained |
| ¾ tsp | Salt |
| &frac;14; cup | Rice Vinegar |
| 1 Tbsp | Dark Sesame Oil |
| 2 Tbsp | Toasted Sliced Almonds |
Instructions
Trim broccoli and cut into flowerets. Pare stems; cut crosswise into ½ inch pieces. Cook broccoli in a skillet with ½ inch boiling, salted water for 3 minutes or until tender-crisp; drain. Place in serving dish and keep warm.
In same skillet, heat salad oil over medium-high heat. Add mushrooms, onion and pepper; sauté 3 minutes or until tender-crisp. Add water chestnuts, salt, vinegar and sesame oil; bring to boiling.
Pour mixture over broccoli and sprinkle with almonds.
