Recipe: Asian Broccoli, Corn & Mushroom Stir Fry

Asian Broccoli, Corn & Mushroom Stir Fry
(Serves 2)

A little asian marinates or oils can change a person who doesn't eat broccolini into someone that does.
  • 1/2 bunch of broccolini, blanched
  • 1/4 cup of fresh corn kernels (can be frozen)
  • 1 portabella, top skin peeled and chopped in bite sized pieces
  • 5-7 sugar snap peas
  • A few slices of onion (depending on your preference toward onions)
  • 1 Tablespoon of chopped garlic
  • A shake or two of red pepper flakes
  • 1 Tablespoon of sesame seed oil
  • Squeeze of lime
  1. Heat a wok or saute pan to high, when really hot, add a Tablespoon of Canola oil until hot and 'running' around the pan.
  2. Add the onions and saute until translucent, then add garlic and portabellas and saute until mushrooms have released most of their liquid.
  3. Add broccolini, sugar snaps, corn kernels, until heated through, then remove pan from heat.
  4. Dash in red pepper flakes, sesame seed oil and lime juice.

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