Gingery Broccoli

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

This Gingery Broccoli recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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