Summary

Ingredients

• 12 mushrooms (dried shiitake)
• 3 tablespoon soy sauce
• 1 tablespoon sherry, drier
• 1 pinch (s) salt
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 0.5 liter ½ vegetable stock
• 250 g broccoli
• 1 tablespoon oil (sesame oil)
• 2 tablespoon oil (sunflower oil)
• 1 piece (s) ginger, slightly the size a hazelnut

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Instructions

1. Pour hot water over the mushrooms and soak in it for about 20 minutes. Pour the soaked mushrooms into a colander and rinse briefly. Cut out the stems, leave the mushroom caps whole, cut in half or quarter, depending on the size.
2. Whisk the soy sauce, 1/2 teaspoon salt, sherry, cornstarch, sugar and vegetable stock in a small bowl and then bring to the boil in a wok. Simmer the mushrooms over a low heat for 10 minutes until the sauce thickens. If the sauce boils down too much, dilute with a little water or broth.
3. Trim, wash and cut the broccoli into florets. Peel the stalks and cut diagonally into 1cm wide slices. Bring plenty of salted water to the boil and blanch the stalks in it for 2 minutes and the florets for only 1 minute. Chill in cold water and drain in a colander.
4. Remove the mushrooms with the sauce from the wok and keep warm. Heat the wok again, add the sesame oil and sunflower oil. Peel, chop and fry the ginger. Add broccoli and stir-fry for 2 minutes. Mix in the mushrooms and sauce and serve everything hot.