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