Chinese Broccoli with Mushroom and Ginger

Chinese Broccoli with Mushroom and Ginger I have neglected my blog a little due to computer problems but, I am back! I have a bunch of recipes to upload. I have been on a bit of a ginger kick lately and this one turned out really good. I had never prepared chinese broccoli before but after finding it at the farmer's market I was excited to try it out. The bunch we bought had beautiful yellow flowers on it. Chinese broccoli is sometimes also referred to as chinese kale or gailan. Chinese broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. This recipe is nut free, vegan and can be prepared gluten free.                                                       Chinese Broccoli with Mushroom and Ginger

(For all ingredients, please use organic versions if available) 1½ pounds gailan (Chinese broccoli) 2 cup veggie meat (optional) I used gardein beefless tips 1 thumb-sized piece fresh ginger chopped 2 tablespoons organic soy sauce or tamari 2 tablespoons organic vegetarian oyster mushroom sauce 1 tablespoons organic peanut or sesame oil 1 tablespoon cornstarch mixed with 2 tablespoons of water to make a paste 8 cups water 1 teaspoon sea salt 1 package of mushrooms (shitake or button) 1 chopped white onion 2 cloves minced garlic 2 cup prepared brown rice or rice noodles Directions (to prepare the dish ):              Take ginger, peeled and chop Mix your cornstarch by adding a tablespoon of the cornstarch in the water To prepare the gailan, first wash. Then cut, the big stems at the bottom of each gailan should be peeled before stir frying, then cut diagonally Directions (to cook the gailan): Turn on the water to bring it to a boil Add a teaspoon of the sea salt To keep our vegetable really bright green. Just add all of the gailan all at once Give it a good stir When the leaves start to turn into a bright green drain it Directions (to make the sauce): Add 2 tablespoons of the organic soy OR gluten free tamari sauce Add 2 tablespoons of the vegetarian mushroom sauce Mix with the cornstarch paste Directions (to cook sautéed veggie protein with gailan): Add 1 tablespoon of  oil to the wok, onion garlic and mushrooms Stir fry 4-5 minutes, add the ginger Add the veggie meat (if using) Adding just half of the sauce Add the gailan Add the rest of the sauce Give it a good stir Serve over brown ricwe or rice noodles