Broccoli and Hamakua Mushrooms with Lemongrass and Coconut Milk

Serves 4

  • 2 tsp. Oil, vegetable
  • 4 oz. Hamakua mushrooms, sliced
  • 2 pieces Shallot, minced
  • 8 cloves Garlic, minced
  • 2 tsp. Ginger, grated
  • 2 pieces Jalapeño peppers, minced
  • ¼ cup Sake
  • 1 cup Chicken broth, or Dashi (Japanese stock – See Dashi Recipe)
  • 1 piece Lemongrass stem (lower one third) 
  • 2 piece Kaffir lime leaves
  • 4 tsp. Soy sauce
  • 2 pieces Carrots, sliced
  • 1 lb. Broccoli florets
  • 1 cup Milk, low fat
  • 2 tsp. Cornstarch
  • ¼ cup Coconut milk
  • Fresh chopped Thai basil, cilantro and lime juice to garnish

1.  Brown mushrooms in oil.
2.  Add shallot, garlic, ginger and peppers.
3.  Add sake, cook for 1 minute.
4.  Add stock, lemongrass and lime leaves.
5.  Bring to a boil. Reduce to simmer and cook, covered for 10 minutes.
6.  Add soy sauce, carrots and broccoli. Cover and steam for 5 minutes.
7.  Combine some of the milk with the cornstarch to make a slurry. Add the rest of the milk to the pot.
8.  Add cornstarch/milk slurry. Bring to a boil and remove from heat.
9.  Stir in coconut milk and herbs. Squeeze lime juice to taste.
10.  Serve over brown rice.

 

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.