Wok-fried broccoli with ginger and mushrooms

Wok-fried broccoli with ginger and mushrooms

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
4 dried shiitake mushrooms
2 heads broccoli
1 tablespoon vegetable oil
1 1/2 teaspoons ginger, finely chopped
1 tablespoon shaoxing rice wine

Method

  1. Put the shiitake mushrooms in a small heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened. Drain, reserving 60 ml of the soaking water. Squeeze the mushrooms dry, then finely slice. Wash the broccoli and cut the heads into florets. Trim off the base of the stalks, and cut the stalks into 1.5 cm slices.
  2. Heat a wok over a medium–high heat, add the oil and then the ginger and stir-fry for 20–30 seconds, or until fragrant. Add the broccoli stalks and stir-fry for 1–2 minutes, then add the florets and mushrooms and stir-fry for another 1–2 minutes. Add the reserved mushroom liquid and rice wine and bring to a simmer; continue simmering for 2–3 minutes, or until the broccoli is just tender (be careful you don’t overcook the broccoli or it will lose its bright green colour). Serve hot or at room temperature.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again