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1
Remove the stems from the shiitakes and discard.
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2
(Though edible, the stems are usually tough.)
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3
Slice the mushrooms lengthwise into 3/4-inch pieces.
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4
Cut off the broccoli stems, then peel and slice them thinly.
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5
Break up the clusters of broccoli florets into small pieces.
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6
In a large pot, bring four quarts of water to a boil.
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7
Add the soba noodles and cook for three to four minutes.
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8
Drain, rinse in cold water and set aside.
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9
Pour one-eighth cup of oil into a wok or large skillet, add half the garlic and ginger and stir-fry for about 30 seconds.
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10
Add the broccoli stems and stir-fry for one to two minutes, then add the florets and cook for one minute more.
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11
Pour in one-half cup of water or beef stock, cover and cook over medium-high heat until the broccoli is tender but crisp, about three to four minutes.
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12
Remove from the skillet and set aside.
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13
Pour one-eighth cup of oil into the skillet and turn the heat up to high.
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14
Add the remaining garlic and ginger and all the shiitakes.
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15
Stir-fry for about five minutes, then add the sherry.
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16
Once the sherry evaporates, add the beef stock, soy sauce and Worcestershire sauce and bring to a boil.
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17
Turn the heat down to low and return the broccoli mixture and noodles to the skillet, gently tossing them with the other ingredients until they are hot.
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18
Sprinkle with scallions.
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19
Serve hot or at room temperature.
