{"id":4280,"date":"2012-08-19T12:06:23","date_gmt":"2012-08-19T12:06:23","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4280"},"modified":"2012-08-19T12:06:23","modified_gmt":"2012-08-19T12:06:23","slug":"gebratene-broccoli-mit-chinesischen-pilzen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/08\/19\/gebratene-broccoli-mit-chinesischen-pilzen\/","title":{"rendered":"Gebratene Broccoli mit chinesischen Pilzen"},"content":{"rendered":"

Zutaten<\/strong>
\n12 Getrocknete Pilze – eingeweicht
\n350 g Broccoli
\n3 EL Ernuss- oder Maiskeim\u00f6l
\n1 Scheibe Frischer Ingwer
\n4 Fr\u00fchlingszwiebeln; in 3-cm- St\u00fccke geschnitten, weisse und gr\u00fcne Teile getrennt
\n1 Priese Salz
\n1 Priese Zucker F\u00fcr die Sauce
\n1 TL Kartoffelmehl
\n6 EL Des Pilz-Einweichwassers
\n1 EL Dunkle Sojasauce – oder
\n1 EL Austernsauce<\/p>\n

Zubereitung<\/strong>
\nDie gewaschenen Pilze in 1\/2 l Wasser 30 Minuten k\u00f6cheln. Abk\u00fchlen lasssen und die harten Stiele wegschneiden. Die Pilze leicht ausdr\u00fccken. Das Einweichwasser beiseite stellen.
\nDie Broccoli putzen, harte Strunkenden entfernen und in mundgerechte St\u00fccke teilen.
\nDie Sauce vorbereiten: Das Kartoffelmehl in den 6 EL Pilz- Einweichwasser aufl\u00f6sen und die Soja- oder Austernsauce dazumischen.
\nDie Wok stark erhitzen, das \u00d6l hineingeben und schwenken. Den Ingwer und die weissen Fr\u00fchlingszwiebeln unter raschem Wenden kurz anbraten, dann die Pilze dazugeben. Wieder kurz anbraten, mit der Spatel unterheben und nun die Broccoli dazugeben. 30 Sekunden pfannenr\u00fchren, 7 EL des Pilzwassers dar\u00fcbergiessen und mit Salz und Zucker abschmecken. Bei kleiner Hitze zugedeckt 6 Minuten kochen.
\nNachpr\u00fcfen, ob die Broccoli gar sind, sie sollten noch Biss haben.
\nDie anger\u00fchrte Sauce dar\u00fcbertr\u00e4ufeln und r\u00fchren, bis sie gebunden hat. Die gr\u00fcnen Fr\u00fchlingszwiebeln darunterheben, dann vom Feuer nehmen und auf einer vorgew\u00e4rmten Platte anrichten.
\nDie Pilzkappen dekorativ auf den Broccoli anordnen und sofort servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 12 Getrocknete Pilze – eingeweicht 350 g Broccoli 3 EL Ernuss- oder Maiskeim\u00f6l 1 Scheibe Frischer Ingwer 4 Fr\u00fchlingszwiebeln; in 3-cm- St\u00fccke geschnitten, weisse und gr\u00fcne Teile getrennt 1 Priese Salz 1 Priese Zucker F\u00fcr die Sauce 1 TL Kartoffelmehl 6 EL Des Pilz-Einweichwassers 1 EL Dunkle Sojasauce – oder 1 EL Austernsauce Zubereitung … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[116,240],"class_list":["post-4280","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-broccoli","tag-pilze","item-wrap"],"yoast_head":"\nGebratene Broccoli 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M\u00e4rz 2014","format":false,"excerpt":"Zutaten 50 g Schwarze asiatische Bohnen Salz 275 g Broccoli 300 g M\u00f6hren 125 g Zuckerschoten 200 g Shiitake-Pilze 250 g Chinakohl 50 g frische Ingwerwurzel 2 gro\u00dfe Knoblauchzehen 50 g Walnusskerne 20 g Sesamsaat ungesch\u00e4lt 200 ml H\u00fchnerfond (Glas) 2 EL Sojasauce 2 EL Dunkles Sesam\u00f6l 1,5 Bund Koriandergr\u00fcn\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4280"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4280\/revisions"}],"predecessor-version":[{"id":4281,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4280\/revisions\/4281"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}