Broccoli and Braised Mushrooms
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Broccoli and Braised Mushrooms
Recipe by Diana Chan
Serves: 4
Prep Time: 20 minutes (+ 40 minutes soaking time)
Cook Time: 10 minutes
Ingredients
70g dried shiitake mushrooms, soaked in hot water for 40 minutes
1 head of broccoli, ends trimmed and cut into florets
2 tbs neutral-flavoured cooking oil
2 garlic cloves, minced
1 tbs Shaoxing wine
1 tbs thick cooking caramel
1 ½ tbs Ayam light soy sauce
2 tbs Ayam oyster sauce
Pinch of white sugar
Small drizzle of Ayam sesame oil
Pinch of white pepper
1 tbs cornflour (mixed with 2 tbs water into a slurry)
½ tsp Coles sea salt
Method
Once the shiitake mushrooms are softened, remove the stems and discard them. Reserve the mushroom water to be used as a braising liquid later on.
Place a wok on high heat and add enough water to blanch the broccoli. Add the salt and blanch for a minute. Immediately remove the broccoli and dunk it in a bowl of ice-cold water to stop it from cooking further and to retain the vibrant green colour. Drain.
Arrange the blanched broccoli on a large serving platter or bowl, leaving space in the middle for the mushrooms.
Place a clean wok back over medium to high heat and add the oil. Add the garlic and mushrooms and fry for 15 seconds before adding the Shaoxing wine.
Add the mushroom water and bring it to a simmer. Next, add the thick cooking caramel, light soy sauce, oyster sauce, sugar, and sesame oil, and cook for a further 5 minutes.
In a small bowl, mix together the cornflour and water to create a slurry. Add the slurry into the wok and stir vigorously. When the sauce thickens, turn the heat off and pour the mushrooms and gravy into the middle of the serving platter with the broccoli.
Serving suggestion: Serve with steamed rice.
