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Broccoli Stir-Fry with Chicken and Mushrooms
2 Tbsp. good-quality vegetable oil
1 large head of broccoli (1½ cups), chopped
1 Tbsp. minced fresh ginger
1 450g broccoli, cut into bite-size pieces, the stems no more than 6mm thick
230g button mushrooms, cleaned, trimmed and sliced
230g boneless, skinless chicken breasts or thighs, cut into 12mm to 19mm chunks or thin slices and blotted dry
Freshly ground black pepper
Put a large, deep skillet over medium-high heat.
When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger.
Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions.
Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer to a plate.