This recipe serves 2-3 people and is a very quick and easy weeknight meal. The most time consuming step is making rice to go with it. It works great with either long- or medium-grained rice and either white or brown. If you want to jazz up the meal a little serve it with a side of your favorite dumplings or with some fried tofu squares.
1 1/2 c. sliced shiitake or oyster mushrooms (if you don’t like mushrooms, you could substitute either thinly sliced pork or pea pods depending on whether you want to keep the dish vegetarian, but–if using meat– ¾ of a cup should do)
3 T., plus 1 t., neutral oil, such as canola, divided into 2 T., 1 T. and 1 t.
2 T. and 1 t. soy sauce, divided
1 ½- 2 c. broccoli florets (about half a typical head of broccoli), cut into bite-size pieces
¼ cup water
3-4 cloves of garlic, depending on size, finely minced
1 ½ t. Chinese black vinegar (if you have it), if not use any vinegar you have available including balsamic
1 ½ t. sugar or honey
½ t. toasted sesame oil (can be replaced with regular sesame oil, but increase to ¾ t.)
½ to 1 ½ t. chili garlic sauce (I have found these sauces vary greatly in the intensity of their heat so taste yours and add accordingly)
1 T. corn starch
3 T. water
Cooked rice to serve, and toasted sesame seeds and/or slcied scallions as garnish (optional)
- Heat 2 T. oil and 1 t. soy sauce in a fry pan.
- When oil is shimmering add the mushrooms and fry until nicely browned and the edges become crispy.
- Remove the mushrooms from the pan and add another 1 t. of oil.
- Add the broccoli florets and turn the heat to medium high in order to get some charred spots on the broccoli (2-3 minutes). Don’t let them burn.
- Reduce heat to medium low, add the water and cover to lightly steam the broccoli, removing it from the pan when it is just crisp tender (about 2-3 minutes). Almost all of the water should also be gone. If more than a spoonful remains, drain it from the pan.
- Add the final 1. T of oil to the pan and heat on low. Add the garlic and sauté for a minute or so until it is fragrant and it no longer smells raw.
- Add the vinegar, soy sauce, sugar/honey and toasted sesame oil. Stir to combine.
- Add the chili garlic sauce to taste.
- Combine the water and the corn starch until thoroughly mixed and add to pan, stirring constantly until the sauce thickens.
- Return the mushrooms and broccoli along with any liquid that has accumulated with them to the sauce and heat through.
- Taste and season with additional soy sauce and/or chili garlic sauce if needed.
- Serve over rice, garnishing with toasted sesame seeds and.or scallions if you wish.