Blanch Broccoli With Fresh Mushrooms

by Angie Liew
 
 
This vegetarian dish is so simple to prepare. Yet it looks so elegant for the honored guests.  Every broccoli and mushroom lovers will love this dish.
 
I was pleasantly surprised when my father-in-law who is never generous with his praises commented that he likes this dish when I first prepared it at home.

 

Blanch Broccoli with Fresh Mushrooms

Recipe by Huang Kitchen, Angie Liew
This vegetarian dish is so simple to prepare. Yet it looks so elegant for the honored guests. Every broccoli and mushroom lovers will love this dish.
Course: Main
Cuisine: Chinese
Keyword: vegetarian

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 tablespoon garlic, chopped
  • 7 slices young ginger
  • 200 g shiitake mushrooms, presoaked in water
  • 1 packet enoki mushrooms, optional
  • 300 g broccoli, cut into florets

Seasoning:

  • 1 tablespoon Oyster Sauce
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon salt
  • 1 Dash pepper
  • 300 ml water, hot
  • 1 teaspoon cornstarch water, for thickening

    Instructions

    • Heat up the oil, sauté chopped garlic and sliced ginger until fragrant. Add in shiitake mushrooms and stir fry until aromatic. Add in seasoning and simmer at low heat for 15 mins.
    • Blanch broccoli in boiling salt water until cooked. Dish and drain. Arrange in a circle onto a serving plate.
    • After simmering, add in Enoki mushrooms if you like. Thicken the mushrooms with cornstarch water and pour into the middle surrounding the broccoli on the plate and served hot.

Enjoy!

Notes

Dried shiitake mushrooms require soaking before you can use them. Preferably soaked for at least 8 hours or overnight.
Enoki mushroom should be added at the end of cooking to retain its delicate, fruity flavor and crispy texture.
Vegetarian oyster sauce may be used for the vegetarian variation of this dish.
  
 
 
 
      
 

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