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.
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.