Malaysian Chinese Brocoli Stir Fry

Malaysian Chinese Brocoli Stir Fry

Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Gluten Free, Malaysian,  Vegan

  1      lb.  Chinese Broccoli -- rapini or Maylasian kailan
  2      Carrots -- sliced
  1      Onion -- peeled and sliced thinly
  1      Cup  Mushrooms
  3      Cloves  Garlic -- chopped
  3      Tablespoons  Soy Sauce, Low Sodium -- gluten free

Cook the thicker stem first for 2-3 minutes before you add the leaves.
Start cooking the stems and thinly sliced carrots together. After the
carrots and stems have steamed for a few minutes, add the remaining
leaves. Leave everything covered for about five minutes or until
everything is tender to your liking. Once the vegetables are tender,
remove them from the steamer and set aside.

In a small skillet, sautée onion, garlic and mushrooms for 2-3 minutes add
onions cook until soft. Add soy sauce continue to cook until most of the
liquid is gone.

In a large bowl or serving dish, toss all the veggies together with the
mushrooms and garlic. Taste and add a teaspoon or two of soy sauce if more
salt is needed.
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Per Serving : 65 Calories; trace Fat (2.6% calories from fat); 3g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 464mg Sodium.  Exchanges: 1 1/2 Vegetable.