Broccoli and Shiitake Mushrooms in Oyster Sauce
Blanching broccoli quickly in boiling water gives it a more crisp tender texture and brings out its flavor and colour.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium bunch broccoli
- 150 g fresh shiitake mushrooms
- 1 tsp salt
- 1 Tbsp cooking oil
- 2 tsp chopped garlic
- 2 tsp chopped ginger
- 2 Tbsp oyster sauce
- 200 ml water
- 1 tsp pepper
- 1 Tbsp cornstarch
- 60 ml water
- 3 Tbsp shaoxing wine
- 1 tsp sesame oil
Instructions
- 1
Wash broccoli thoroughly and cut the florets into bite size pieces. All the florets should be uniformly sized to ensure that they cook evenly.
- 2
Wash and slice fresh shiitake mushrooms.
- 3
Stir fry chopped garlic and ginger briefly In a frying pan with some cooking oil.
- 4
Add the sliced fresh shiitake mushrooms and fry for about a minute.
- 5
Add oyster sauce, water, pepper, cornstarch slurry, shaoxing wine and sesame oil. Mix thoroughly.
- 6
Add salt and cooking oil to a pot of water and bring it to a boil over high heat.
- 7
Add the broccoli florets and blanch for about 2 minutes until it turns bright green in color and crisp tender.
- 8
Scoop out the blanched broccoli florets onto a plate.
- 9
Slowly pour the mushroom and sauce over the broccoli florets.
- 10
Serve hot.