Saturday, April 17, 2010

Chinese Broccoli with Fresh Shitaki Mushrooms

This dish is an everyday dish for almost every Chinese family. When I was a kid, my mom made this dish in one way or another (maybe with other vegetables...depends on that's in season at the time). It is almost a "sister" dish to the main course of the day. It is very simple to make and a great way to bring some great fiber to the table.

I used Shitaki mushrooms here because of the the rich aroma, but you may substitute them with any other fresh mushrooms. Equally tasty!
Chinese Broccoli (1 lb, washed and drained)
Shitaki Mushrooms (medium, about 10. Washed and drained)
Garlic (2 cloves, peeled and sliced)
Spring Onion (1 stalk, washed, drained and chopped to about 1/2" long)
Ginger Juice (2 teaspoons)
Vegetable Broth (2 tablespoons)
Sugar (2 teaspoons)
Oyster Sauce (1 tablespoon)
Olive Oil (2 tablespoons)

Step 1:  Chop Chinese broccoli in an angle as shown in picture below.
Step 2: Over medium heat, add half of the olive oil in a large cooking pan. Add garlic slices when oil is hot.
Step 3: Saute mushrooms and spring onion in the cooking pan. Put mixture in a bowl on the side when it's cooked through (Mushrooms get soft).
Step 4:  In high heat, Saute Chinese broccoli with the rest of the olive oil for about 5-10 minutes. Add sugar, vegetable broth and ginger juice.

Step 5: Add mushroom mixture to the broccoli in the pan. Mix well.
Step 6: Turn to medium heat. Add oyster sauce and mix all together. Serve immediately.

No comments:

Post a Comment