I wanted to make an easy Chinese dish for lunch today while my girls were home. I had an idea to use up all of their favorite vegetables from the fridge in a Chinese style saucy dish that would please us all. It was fast, flavorful, and much healthier than delivery.
1 T butter
1 pint fresh mushrooms, sliced
2 C chicken broth
2 C fresh broccoli florets
1 large green zucchini, cut into bite size pieces
1 T brown gravy sauce (found in Asian aisle)
2 T low sodium soy sauce
garlic powder, to taste
black pepper, to taste
1 T corn starch
2 T cold water
1 1/2 C Brown or white rice, cooked per package instructions
In a large pot over medium heat, melt the butter. Add the mushrooms and a splash of soy sauce. Saute until tender. Remove from pan to a bowl and set aside. Add the chicken broth, broccoli, zucchini, brown gravy sauce, soy sauce, garlic powder, and black pepper to the pot. Cover and bring to a boil. Lower heat and let cook until broccoli is cooked but still slightly crisp, about 5 minutes. Add the mushrooms back to the pot. Stir together 1 T corn starch into 2 T cold water in a cup. This is a slurry that will thicken up your sauce. Add slurry to your sauce and stir until thickened. Taste and add more soy sauce if needed. Serve over steamed rice. I always add a little Sriracha on top of mine for some extra spice. Enjoy!