| Serves: 4
Cooking time (approx.): minutes
Style: Chinese Vegetarian
1 medium broccoli cut into florets
2 tablespoon(s) oil
1 tablespoon(s) finely chopped garlic
2 teaspoon(s) finely chopped ginger
1 stalk celery chopped
4 spring onion whites and greens sliced finely
2 cup(s) mushrooms quartered
1 tablespoon(s) soy sauce
2 teaspoon(s) crushed black peppercorns
1 tablespoon(s) sugar
2 teaspoon(s) lemon juice
a pinch of ajinomoto (monosodium glutamate)-- optional
salt to taste
- Blanch the broccoli florets in boiling salted water for about 10 minutes.
- Heat the oil in a wok. Add the garlic, ginger and celery. Fry briefly till soft. Add the sliced spring onion whites and keep stir-frying on medium-high heat for about 2 minute(s).
- Add the mushrooms and saute on high-medium heat for about 2 minute(s) or till they are very lightly fried and glossy. Add rest of the ingredients except the spring onion greens and keep tossing on high heat for about 3 minutes or till the vegetables are crunchy-cooked. Mix in the spring onion greens and put off the flame.
TIPS: - The secret of a good stir-fry dish lies in the fact that the vegetables should be crunchy-cooked and not overcooked.
- It is best to prepare a stir-fry dish just before a meal so as to serve it immediately.
Serve hot immediately with: steamed rice | 
