Broccoli with Hamakua Mushooms
Servings: 4
Ingredients
- 2 tsp 2 tsp oil, vegetable
- 4 oz ali'i mushrooms, sliced
- 2 pieces shallots, minced
- 8 cloves garlic, minced
- 2 tsp ginger, grated
- 2 pieces jalapeño peppers, minced
- ¼ cup sake
- 1 cup Japanese stock (see notes below)
- 1 piece lemongrass stem (split bulb lengthwise)
- 2 pieces kafir lime leaves
- 4 tsp soy sauce
- 2 pieces carrots, sliced
- 1 lb broccoli florets
- 1 cup milk, low fat
- 2 tsp cornstarch
- ¼ cup coconut milk
- fresh chopped Thai basil, cilantro and lime juice to garnish
Instructions
- Brown mushrooms in oil.
- Add shallot, garlic, ginger and peppers.
- Add sake, cook for 1 minute.
- Add stock, lemongrass and lime leaves.
- Bring to a boil. Reduce to simmer and cook, covered for 10 minutes.
- Add soy sauce, carrots and broccoli. Cover and steam for 5 minutes.
- Combine some of the milk with the cornstarch to make a slurry. Add the rest of the milk to the pot.
- Add cornstarch/milk slurry. Bring to a boil and remove from heat.
- Stir in coconut milk and herbs. Squeeze lime juice to taste.
- Serve over brown rice.
Notes
For Japanese Stock, see Four-seeded Salmon and Kabocha Miso Risotto recipe.
When making stocks with Asian ingredients, some may have a high level of sodium such as dried bonito flakes, whereas others such as konbu (dried seaweed) contains natural flavor enhancers. However not all the stock will be served, so the sodium intake is actually lower than what is calculated from the ingredient list.
Nutrition Facts
Broccoli with Hamakua Mushooms
Serving Size
1 cup
Amount per Serving
Calories
135
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Cholesterol
3.01
mg
1
%
Sodium
414
mg
18
%
Potassium
513
mg
15
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.