Fast. Easy. Tasty. And with an option to make the dish vegan and not merely meatless. It can be a main course for non-meat eaters or a side dish for omnivores like me.

The ten-minute prep time and ten-minute cooking time presumes fresh mushrooms and broccoli will be used in the dish. It will be a bit different if you substitute dried mushrooms and frozen broccoli.

If using dried shiitake (I’ve not encountered dried button mushrooms), see the post below for a complete guide or rehydrating.

How to rehydrate dried mushrooms

Yes, you just soak them in water. But what should be the temperature of the water? And how long do they need to soak? How do you know when they are sufficiently rehydrated?

As for the broccoli, know that you may also use the stem in addition to the florets. There is also a guide for that.

Broccoli stems are edible and nutritious

Facebook feeds of friends are filled these days with snapshots of price tags of vegetables in the market. Per kilo, yard-long beans cost more than pork belly. Broccoli is more expensive than sirloin beef.

Mushrooms and broccoli stir fry

Connie Veneracion

Serve with rice as a meatless main course, or as an accompaniment to fried or grilled meat, poultry or seafood.

Print it!

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course, Side Dish

Cuisine Asian

Servings 2 people

Ingredients

2 tablespoons cooking oil
2 to 3 shallots peeled and roughly chopped
4 cloves garlic peeled and minced
4 to 6 button mushrooms cut into ¼-inch thick slices
4 to 6 shiitake mushrooms caps only (cut into ¼-inch thick slices)
cracked black pepper
1 medium broccoli cut into florets
2 tablespoons soy sauce
1 tablespoon oyster sauce (substitute mushroom oyster sauce to make a vegan dish)
1 tablespoon sweet soy sauce
1 ½ teaspoons tapioca starch or corn or potato starch
¼ teaspoon sesame oil
toasted sesame seeds to garnish (optional)

Instructions

Heat the cooking oil in a wok or frying pan.
Over medium-low heat, sweat the chopped shallots until softened.
Add the garlic and sauté for about a minute.
Turn up the heat to high. Add the mushrooms. Sprinkle with pepper. Stir fry for a minute or two depending on how big the mushroom pieces are.
Add the broccoli florets. Stir fry for another minute or two, again depending on how large the florets are.
Mix together the soy sauces, oyster sauce, starch and sesame seed oil with half a cup of water.
Pour into the pan. Stir quickly. Continue cooking for another minute or just until the sauce is thickened and the broccoli florets are done but still with lots of crisp in them.
Optionally, sprinkle with toasted sesame seeds. Serve at once.