Project Description

Recipe Ingredients:

  • 6 dried black mushrooms, optional

  • 3 cups broccoli florets

  • 1/3 cup water or chicken broth

  • 2 tablespoons dry sherry

  • 2 tablespoons oyster sauce

  • 2 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon sugar

  • 1 tablespoon vegetable oil

  • 4 cloves garlic, minced

  • 2 teaspoons minced fresh ginger or 1/2 teaspoon ground ginger

  • 1 cup thinly sliced celery (2 stalks)

  • 1/2 cup diced carrot (1 medium)

  • 1/2 cup diced red bell pepper

  • 1 1/2 cups cooked* or 1 can (15 oz.) garbanzo beans, drained

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 1 1/2 cups cooked* or 1 can (15 oz.) kidney beans, rinsed and drained

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 1 teaspoon cornstarch dissolved in 2 teaspoons water

Instructions

Soak dried mushrooms in warm water to cover for 30 minutes; drain. Discard stems and quarter the caps.

Blanch broccoli florets in boiling water until bright green and crisp-tender, about 1-2 minutes. Immediately drain and rinse under cold water. Line edge of a serving platter with broccoli florets.

Combine water or broth, sherry, oyster sauce, soy sauce, sesame oil and sugar in a small bowl; set aside.

Heat wok or large skillet over high heat. Add oil, garlic and ginger; stir-fry until fragrant, about 10 seconds. Add celery, carrot and pepper; stir-fry for 1 minute. Add mushrooms, garbanzos, kidney beans and soy sauce mixture; stir-fry for 2 minutes. Add cornstarch solution and stir until sauce boils and thickens. Pour bean mixture into center of broccoli-lined platter.

Serves 4.