Broccoli and Mushroom Stir-fry
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 2 x 50g nests of dried egg noodles
- • 350g small broccoli florets
- • 300 g mushrooms, (sliced)
- • 2 medium onions, (peeled and finely sliced)
- • 227g tin of sliced water chestnuts, ( drained)
- • 3 cloves of garlic, (peeled and minced)
- • 2 tbsp oyster sauce or vegetarian oyster sauce
- • 2 tbsp dark soy sauce
- • 1 tsp Sriracha or chilli sauce
- • 1 tbsp honey
- • 1/2 tsp ground ginger
- • 1/2 tsp Chinese five spice powder
- • 150 ml water
- • low calorie cooking spray
- • black pepper (to taste)
Preparation Steps
Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and garlic to the pan. Cook for 3 minutes until the onions begin to soften.
In a separate saucepan add the noodles and cook according to packet instructions, this should take around 5 minutes.
While the noodles are cooking, add the water, broccoli, mushrooms, ginger and Chinese five spice to the pan and cook for 5 minutes.
Add the oyster sauce, soy sauce, Sriracha, honey, water chestnuts and drained cooked noodles. Stir well and cook for another 5 minutes. When ready the broccoli will be cooked through but still have some bite.
Season with pepper to taste and serve.