Mushroom Asparagus Stirred Rice Recipe
Ingredients
| 1 bunch asparagus or 1 lb broccoli | ||
| 2 tbs each oil and margarine | ||
| Garlic | 1 Clove (5gm), crushed | |
| Ginger | 1 Tablespoon, chopped | |
| 1/2 lb ham, cut in shreds | ||
| Green onions | 4 , sliced | |
| Mushrooms | 1/2 Pound, sliced | |
| Bamboo shoots | 1 Can (10oz), drained | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| 1 cup quick-cooking rice | ||
| Soy sauce | 2 Tablespoon | |
Directions
Trim off all the tough ends of the asparagus.
Wash and roll-cut.
Heat the oil and margarine then add garlic and fresh ginger.
Stir-fry about 30 seconds.
Add the next four ingredients and stir-fry about 2 minutes.
Pour in the broth and bring to a boil.
Add rice and sauce.
Stir well and cover.
Cook 1 minute then turn off the heat and let rice steam until tender about 5 minutes.
Wash and roll-cut.
Heat the oil and margarine then add garlic and fresh ginger.
Stir-fry about 30 seconds.
Add the next four ingredients and stir-fry about 2 minutes.
Pour in the broth and bring to a boil.
Add rice and sauce.
Stir well and cover.
Cook 1 minute then turn off the heat and let rice steam until tender about 5 minutes.
Chef
