Stir Broccoli & Mushroom in Brown Sauce.

Being a Broccoli lover, broccoli’s becomes a frequent dish in most of my meal especially when I cooked.
I never get bored of its taste, its just the best green veggie that really suits my taste bud : )
Last weekend, I tried being creative with this recipes and it turn out yummy, so I would like to share with you readers this humble recipe of mines. Enjoy!

Ingredients
1. {Fresh selection of Broccoli
2. {Mushroom (any type of mushroom will do)
3. {Chopped Garlic
4. {Brown Sauce – Mysury choice : Knorr Brand,which you can easily get from TESCO or GIANT.
5. {Half teaspoon of Granulated chicken stock - Mysury choice - Ayam Brand
6. {Salt
7. {Water

Directions
Cut and clean the broccoli according to your usual bite size Heat up oil and stir fry the garlic until it turn to golden brown Put in your mushroom and broccoli Add in some water & granulated chicken stock Take 3 table spoon of Brown sauce and mixed well with warm water before adding it to your veggie Add in some salt and let it simmer for a minute or 2. Your broccoli is ready to be served.

Quick Facts.

· Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable being known of 2,000 years ago. The first mention of the vegetable in the US was in 1806, when it was given the name green broccoli. Source from :

here

· Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d’oeuvre trays. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have not been shown to reduce the presence of these compounds. Source from : here

· Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. Broccoli is a fiber find. Not only is it a rich source, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber. Source from : here

· A compound found in broccoli and broccoli sprouts appears to be more effective than modern antibiotics against the bacteria which causes peptic ulcers. Source from : here

· Back in 1992, Johns Hopkins University pharmacology professor Paul Talalay and his colleagues showed that sulforaphane - a substance produced by the body from a compound in broccoli - could trigger the production of phase II enzymes. Phase II enzymes can detoxify cancer-causing chemicals and are among the most potent anti-cancer compounds known to man. Source from : here

· A different study showed that consumption of broccoli was strongly associated with a reduced risk of coronary heart disease death in postmenopausal women. Source from : here

· In yet another study conducted jointly with US and Chinese researchers (4), it was found that chemicals present in broccoli, cabbage, bok choy, and other cruciferous vegetables may protect against lung cancer.Source from : here

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