Broccoli Mushroom Stir Fry
By Market Chef Maggie Perkins.
2 +/- tablespoons lemon-infused olive oil
1 bunch scallions, sliced
16 oz crimini mushrooms, sliced
1 head broccoli, broken into small flowerettes
1 teaspoon red pepper flakes (or to taste)
salt, to taste
Cover the bottom of a large skillet or wok with a scant layer of lemon-infused olive oil. Bring to a shimmering heat over medium high flame. Transfer the scallions and mushrooms to the hot pan (listen for the sizzle) and cook, stirring frequently, until mushrooms are limp. Add the broccoli to the pan (adding more olive oil if necessary to keep vegetables from sticking) and mix well, stirring occasionally, and cook until the broccoli is crisp-tender. Season with hot pepper flakes and salt. Serve at once.
Photos by Maggie Perkins.