I made up this recipe to try to copy some rice bowls I had eaten at restaurants. I wanted the sauce to be mild and not too salty. If you don't like fish sauce, you can substitute with soy sauce.
About 4 cups fresh broccoli florets
1 T olive oil or use cooking spray
1/2 cup chopped onions
1 pint mushrooms (8 oz) sliced
1 clove garlic, minced.
2 cups vegetable broth
2 Tbsp corn starch
1 tsp fish oil
1 Tbsp sugar
Salt and pepper to taste
Cook rice (I put it in a rice cooker in the morning with a timer so it will be done when I get home from work). Keep warm.
Put broccoli in a steamer and cook until tender, but still bright green. If you don't have a steamer, boil the broccoli, but be careful not to overcook it.
While the broccoli is cooking, sautee the onions, garlic, and mushrooms in the olive oil until tender (if you want to use less fat, sautee them in a pan prepared with cooking spray and use a little of the vegetable broth to keep it from scortching). Mix the corn starch, fish oil, and sugar into the vegetable broth, and then add to the mushroom mixture in the skillet. Reduce heat and simmer, stirring frequently, until the sauce thickens. Add salt and/or pepper to taste.
To serve, place some of the warm rice in a bowl. Add some broccoli, and then top with the mushroom sauce.
