Stir-Fried Broccoli and Shiitake Mushrooms with Oyster Sauce

1. 1

   Discard the mushroom stems and cut the caps into 1/2-inch slices.

2. 2

   Rinse the broccoli, then break off the tops and cut them into individual 1-inch florets.

3. 3

   In a small bowl, stir the broth with the oyster sauce and cornstarch, and keep the bowl near the stove.

4. 4

   Preheat a wok or large saute pan over medium-high heat, pour in the canola oil, and swirl to coat the sides of the pan.

5. 5

   Add the sliced garlic to the hot oil and stir until fragrant, about 30 seconds.

6. 6

   Add the mushrooms and broccoli florets, and toss quickly to coat them in the hot, fragrant oil.

7. 7

   Continue stirring until the vegetables are heated through, about 2 minutes.

8. 8

   Stir the broth mixture in the bowl to bring up the cornstarch, which will have settled to the bottom, and pour the mixture over the hot mushrooms.

9. 9

   Stir-fry until the sauce is reduced to a shiny glaze that adheres to the vegetables, about 1 minute.

10. 10

    Transfer immediately to a communal platter, or distribute them among individual serving plates and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.