Chopping Broccoli

Back in my college days, circa 1995 (yes, I'm that old), my roomies and I cooked up a mean stir fry.  We had the wok, the veggies, the tools.  Somehow I still managed to pack on the pounds even though I was eating so "healthy".  Could it have been the sodium laden soy sauce, pounds of white rice, full fat Stir Fry Oil and the assorted beverages that we'd dine on with our healthy meal?  Perhaps. 

Fast forward to 2011,  the other day I was watching a segment on The Today Show for a stir fry that I had to try this past weekend.  It was a hit with EVERYBODY from ages two to thirty-something. 

Broccoli stir-fry with chicken and mushrooms (Mark Bittman)
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-sized pieces with the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
8 ounces boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons light soy sauce
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 all but a sprinkling of the scallion, and the broccoli and mushrooms. Raise the heat to high, and cook, stirring, until the mushrooms release their water and the broccoli is bright green and beginning to brown, 3 to 5 minutes.

Sprinkle with salt and add 1 cup water. Stir and continue to cook until almost all the liquid evaporates and the broccoli is almost tender, another minute or 2 more, then transfer everything to a plate.

Turn the heat down to medium, add the remaining oil, then the remaining garlic and ginger. Stir, then add the chicken and turn the heat to high. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.

Turn the heat down to medium, return the broccoli, mushrooms, and juices to the pan, and stir. Add the soy sauce, sprinkle with more salt and some pepper; add a little more water if the mixture is dry. Raise the heat to high and cook, stirring occasionally, until the liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust the seasoning, garnish with the remaining scallion, and serve.  I served this over a little brown rice but opted to eat mine in lettuce wraps....sooooooo good! 

Serving Size:  Serves 4

Have a great weekend - three days for many, enjoy!


  1. Hmmm...I don't remember the stir fry...I do remember lots of Mac & Cheese!! Maybe because you ate a lot better than I did!!!!

    Have a great day!!

  2. i shall try, you know how much i trust you ;)

  3. I was in college then too! You are brave to freely offer that bit of knowledge. My mother put my age on her family Christmas letter this year and I was bit bothered! Or course she skipped my sister and all the son-in-laws...

    Looks delicious! And I have a lovely wok that doesn't get used nearly enough!

  4. Just thought I'd pop over and invite you to link up over at my silly little blog if you have a chance. I'm searching for great ideas for keeping organized with littles. Hope you'll be able to join in!


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