Ingredients:
7 cups fresh broccoli florets ( uncooked and cut into small florets)
1 (10 ounce) cans mushrooms ( drained, or save the juice)
1/2 cup water ( or use the water from the canned mushrooms to make 1/2 cup)
2 cups beef broth ( low sodium if possible)
3 tablespoons chinese black bean garlic sauce ( or to taste)
2 tablespoons cornstarch
1/2 lb uncooked spaghetti
1 tablespoon vegetable oil
1/2 lb extra lean ground beef
2 tablespoons fresh minced garlic ( or to taste)
1 medium onions, thinly sliced
2 teaspoons dried chili pepper flakes ( or to taste)
black pepper
salt (optional)
soy sauce (optional)
Directions:
Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
Heat oil in the same pot that was used to boil the spaghetti.
Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
Add in soy sauce to taste if desired.
Servings: 3-4
Time preparation: 20 min.
Time total: 50 min.