** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions.
3. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
4. Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
5. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
6. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Mushroom, Garlic allergies.
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