Serves: 4
Total Calories: 59

1 pound broccoli
4 to 6 shiitake mushrooms
2 cups hot water
1 tablespoon tamari sauce
1 slightly rounded tablespoon kudzu starch
1 tablespoon ginger juice

* To make ginger juice, squeeze grated ginger over a bowl.
1. Cut the broccoli into bite-size flowerets. Peel and slice the stems. Set aside.
2. Place the mushrooms in a small bowl, cover with hot water, and let soak 10 minutes. Drain the mushrooms through a coffee filter or cheesecloth over a measuring cup to reserve the water. Add or remove water to measure 1 1/3 cups.
3. Using scissors, snip off and discard the mushroom stems. Thinly slice the caps.
4. Place the mushroom slices and soaking water in a medium skillet and bring to a boil. Reduce the heat to low, cover, and simmer 20 minutes.
5. Add the broccoli to the cooked mushrooms. Cover and bring to a boil over high heat. Reduce the heat to medium-high and cook for 3 minutes, or until the broccoli is just barely tender and still bright green.
6. Combine the tamari, kudzu starch, and ginger juice in a small cup. Stir to dissolve the kudzu. When the broccoli is done, add the kudzu to the skillet and stir a few seconds to thicken the sauce.
7. Transfer to a bowl and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 59
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Beets with Tops
Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
Cabbage in Red Wine
Baked Cauliflower Puree
Cauliflower Croquettes
Broiled Endives
Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
Greens with Carmelized Onions
Cajun Style Okra
Cleaning Leeks
Sauteed Leeks
Garlicky Stuffed Mushrooms
Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
When It Comes To Potatoes...
Potato Cakes
Shiitake and Arame Saute
Creamy Leek Quiche
Spinach Quiche
Silken Spinach
Eggplant Quiche
What Should I Do With...
Corn Stuffed Tomatoes
Curry Roasted Sweet Potatoes
Gingery Broccoli
Pattypan Squash with Red Peppers
Mr. Singh's Potato Eggplant Curry
Fried Green Tomatoes
Maple Baked Acorn Squash
Rutabaga and Sweet Potato Casserole
Stuffed Eggplant