A simple Chinese-style vegetable dish with lots of flavors!
Ingredients
150gdried shitake mushrooms, soaked overnight
300gBroccoli, shredded
20gGinger, thinly sliced
1carrot, thickly sliced
1tablespooncooking oil
1tablespoonSalt to blanch the broccoli and carrots
Seasoning
tablespoonvegetarian oyster sauce
1teaspoonliquid soy sauce
1tablespoonsesame oil
A pinch of salt
1teaspoonSugar
teaspoonAllspice
1cupsmushroom soaking water
1teaspooncorn flour
Directions
In a pot, saute the ginger until fragrant
Add the mushrooms and all the seasonings and let it simmer until the mushrooms are soft enough.
Meanwhile, blanch the broccoli and carrots in salted water.
When the mushrooms are soft, remove them. Thicken the gravy with cornstarch dissolved in a little water. Mix the mushrooms back in and pour over the broccoli and carrots.
No Comments