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Broccoli or Asparagus and Button Mushroom Stir-Fry

This is such an easy and delicious vegetable side dish originally from the Canadian Living Rush Hour Cookbook.  It has been adapted with a healthlier salt and less of it.  For a speedy stir-fry, use the smallest mushrooms available.  Serve this with Pork Tenderloin with mustard & herbs, grilled, streamed or poached fish or simple chicken dishes.

(Shown here Broccoli with Pork Tenderloin with Mustard & Herbs)

1 lb                            Ontario broccoli or fresh Ontario asparagus                    500 g

3/4 lb                          mushrooms (preferably button)                                      375 g

1/4 cup                       free range/organic butter                                               50 mL

1/4 tsp                       pink Himalayan salt                                                       1 mL

pinch                          freshly ground pepper                                                   pinch

(Show here Asparagus with Roasted Turkey)

  • Trim bottoms of mushrooms.  Cut mushrooms, if necessary into 1-inch (2.5 cm) pieces
  • In wok or large skillet, melt butter over medium-high heat;  add broccoli or asparagus and stir to coat.  Cover and cook for 2 minutes, shaking wok 2 to 3 times.
  • Increase heat to high and add mushrooms, salt and pepper;  stir well.  Cover and cook for 1 minute.  Uncover and stir-fry for 2 to 3 minutes longer or until broccoli or asparagus is tender-crisp, mushrooms are softened and moisture has evaporated.  Serve immediately with something like our Pork Tenderloin with Mustard & Herbs or other delicious protein.  Makes 4 servings

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