Go Back
Print
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.

Course: Side Dish
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
  • 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.