Steamed leafy greens with mushroom sauce. Time 40 minutes. Yields Serves 4 (Los Angeles Times) ... Maybe soon it will be Chinese broccoli and long beans. Can fuzzy melon be far behind?

Stir in the steamed broccoli and white beans, along with the sauteed shallots and mushrooms. Spoon into small mason jars or ramekins. Top each with a light sprinkling of the panko bread crumbs.

2. Shrimp or Beef and Broccoli. Shrimp is already low-cal to begin with, so it’s a good starting point for this takeout classic. The beef version often contains flank steak, which is very lean.

Add the broccoli, mushrooms, ¼ teaspoon kosher salt and another pinch of pepper; toss until well combined. Continue to cook over medium heat, stirring occasionally, for 4 minutes.

SIDE DISH/SALAD CHINESE BROCCOLI SALAD WITH MUSHROOMS AND WALNUTS 1 tablespoon minced garlic 1 tablespoon minced ginger root 1/3 cup fragrant walnut oil 1 tablespoon Asian sesame oil 1 tablespoon ...

Instructions. Soak the mushrooms in plenty of boiling water for about 10 minutes. Using kitchen scissors trim away the woody part. Using a knife, cut away the outer portion of the broccoli stalks ...

Ingredients. 200 g mixed Asian mushrooms, such as shiitake, oyster and enoki; 1 tbsp tamari; 2 tsp sesame oil; 1 tbsp oyster sauce; 1½ tbsp mirin; 1 tbsp rice bran oil; 3 cm piece ginger, peeled ...