Mushroom Asparagus Stirred Rice Recipe
Ingredients
1 bunch asparagus.
2 tbs each oil and margarine 30 mL
1 clove garlic, crushed
1 tbs chopped fresh ginger 15 mL
1/2 lb ham, cut in shreds 250 g
4 green onions, sliced
1/2 lb fresh mushrooms, sliced 250 g
1 small can bamboo shoots, drained
1 1/2 cups chicken broth 375 mL
1 cup quick cooking rice 250 mL
2 tbs soy sauce 30 mL
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.
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