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Mushroom broccoli stir fry
It is possible to use other mushroom varieties. Eryngii (king oyster / trumpet) is especially good. Simply cut into small pieces before cooking.
Serve as a main dish for vegetarians or a side dish for omnivores.
Course
Main Course, Side Dish
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
4 to 6
button mushrooms
4 to 6
shiitake mushrooms
caps only
2 to 3
shallots
4
cloves
garlic
2
tablespoons
cooking oil
2
cups
broccoli florets
cracked black pepper
2
tablespoons
soy sauce
1
tablespoon
vegetarian oyster sauce
(available in Asian groceries)
1
teaspoon
sugar
1
teaspoon
tapioca starch
or corn starch
¼
teaspoon
sesame seed oil
toasted sesame seeds
to garnish (optional)
Instructions
Slice the mushrooms. Not too thin. About a quarter inch thick is just fine.
Peel and roughly chop the shallots.
Peel, pound and mince the garlic.
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.
Add the broccoli florets. Stir fry for another minute.
Mix together the soy sauce, vegetarian oyster sauce, sugar, starch and sesame seed oil with half a cup of water and 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.