Food. Life. Laughs. Ramblings. Of A Tongue-in-Cheek Mom
Mushroom Carrot Broccoli Stirfry
April 26, 2014
I like to keep my everyday cooking simple and quick. Rummaging through the fridge, grabbing a handful of whatever I can find and throwing them all together is my specialty. Look at this easy-peasy stirfry and you’ll know where I’m coming from.
Here’s what you need:
1 bowl broccoli florets
1 handful baby carrots, sliced
1-2 handfuls pre-cut mushrooms
2-3 cloves garlic, finely chopped
half cup chicken stock
salt and pepper
Preheat skillet on high heat with 2 tablespoons of cooking oil. When the oil starts to shimmer, reduce heat to medium, and add the garlic. You want to stir it around till it becomes lightly golden, after it’s infused its garlicky flavor into the oil. Be sure though that you keep an eye on it as garlic tends to burn easily.
Quick tip: On many cooking shows, you will see garlic being added in the middle or at the end of the cooking process. In real Asian cooking, my version at least, garlic is added at the beginning to bring out its fragrance. If added later, it won’t do much for the flavor. I love garlic and I love it strong.
So okay, you’ve got your garlic fragrant (yes, you can actually smell it). Time to lightly saute the mushrooms for a minute or so to soak up all that garlicky goodness. Then add the veggies and chicken stock, and keep stirfrying till the veggies are cooked thtough. It shouldn’t take more than 5-6 minutes. Season with salt and pepper to taste. And you’re done. Simple as that.
The fact that this stirfry is so basic makes it really easy to pair with any dish that has a stronger flavor. Goes really well with roast chicken, or a spicy curry over rice which is how I usually serve this. Great for a weeknight dinner, and healthy too.