• PREP: 20M
  • COOK: 15M
  • SERVINGS: 4
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    INGREDIENTS

  • 200g broccoli, end trimmed and separate to smaller florets
  • 1 medium carrot,peeled and sliced -cut them into decorative flower shapes
  • 1 can button mushrooms
  • 1 can straw musrooms
  • 1 tbsp vegetable oil
Optional: You may used scallops and clams to replace the mushrooms. For Sauce:
  • 1tsp cooking oil
  • 2 tbsps WORLDFOODS Thai Tom Yum Paste
  • 2 tbsp coconut milk
  • 2 tsp sugar
  • 3 tbsp water
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    PREPARATION

  1. Heat a large pot of water with vegetable oil added.
  2. Blanch sliced carrot and broccoli for 3 minutes. Plunge the blanched brocooli in an ice water so that they retain the green hue.
  3. For mushrooms, heat a pot with water. When the water is boil, add in mushrooms until cook(boil), drain and set aside.
  4. If you were using scallop, blanched for 2 minutes and clams for 1 minute.
  5. Arrange blanched vegetable and mushroom on a round serving plate. Put the broccoli with the stems pointing inwards around the plate.Put the mushrooms and carrot at centre covering the broccoli stems.
For Sauce:
  1. Heat 1 tsp of oil in a saucepan,
  2. Add WORLDFOODS Thai Tom Yum Paste and stir fry for 1 minute till aromatic.
  3. Add in coconut milk follow by sugar and water.Mix well until boil.
  4. Pour the sauces over the vegetable and mushrooms arrange prebiously and serve immediately.

Print
Broccoli and Mushrooms

Broccoli and Mushrooms

Ingredients

  • 200g broccoli, end trimmed and separate to smaller florets
  • 1 medium carrot,peeled and sliced -cut them into decorative flower shapes
  • 1 can button mushrooms
  • 1 can straw musrooms
  • 1 tbsp vegetable oil
  • Optional: You may used scallops and clams to replace the mushrooms.
  • For Sauce:
  • 1tsp cooking oil
  • 2 tbsps WORLDFOODS Thai Tom Yum Paste
  • 2 tbsp coconut milk
  • 2 tsp sugar
  • 3 tbsp water
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https://worldplatter.com/recipe/broccoli-and-mushrooms/