Shiitake Mushrooms & Broccoli Stir Fry

Ingredients

• 1 large (or about 950 ml (4 cups) when cut)broccoli
• about 300 ml (2 cups)shiitake mushrooms, fresh or dried
• 1 tspsalt
• 1 tbspoil
• 2 tspgarlic, minced
• 2 tspginger, minced
• 2 tbspoyster sauce (or hoi sin sauce for a vegan version)
• 80 ml (1/3 cup)water
• 1/2 tspground white pepper
• 1 tbspcornflour, mixed with 80 ml (1/3 cup) water to make a slurry
• 2 tbsprice vinegar
• 1 tspsesame oil

Instructions

1. 1

   Prepare broccoli

   Wash the broccoli and cut it into evenly sized, bite-sized florets so they cook at the same rate.

2. 2

   Boil the water

   Bring a pot of water to the boil over a high heat, then add the salt and broccoli florets.

3. 3

   Blanch florets

   Cook the broccoli for 2–3 minutes, until bright green and tender but still crisp.

4. 4

   Plate broccoli

   Lift the broccoli out with a slotted spoon and arrange it on a serving plate.

5. 5

   Prepare mushrooms

   Wash fresh shiitake mushrooms, or rehydrated dried ones, in hot boiling water, then cut them in half.

6. 6

   Heat the wok

   Set a wok or large pan over a medium-high heat and add the oil.

7. 7

   Fry aromatics

   When the oil is hot, add the garlic and ginger and sauté for 1 minute. Add the mushrooms and fry for 2 minutes.

8. 8

   Add the sauce

   Add the oyster sauce, water, pepper, vinegar, cornflour slurry and sesame oil, then mix well.

9. 9

   Check seasoning

   Taste and adjust the seasoning, then cook until the mushrooms are as done as you like and the sauce reaches your preferred consistency.

10. 10

    Serve the stir-fry

    Pour the mushrooms and sauce over the broccoli. Serve on its own or with rice and other dishes.

What is shiitake mushroom and broccoli stir-fry?

This is a vegetable stir-fry built around shiitake mushrooms and broccoli, finished with a savoury, tangy sauce. Stir-frying is associated with Chinese cooking, and this version uses a separate blanching step for the broccoli before the mushrooms and sauce are cooked.

The contrast is what makes the dish work: crisp-tender florets sit beneath earthy mushrooms and a glossy sauce. Serve it as a vegetable side or pair it with rice for a simple main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 5g protein, 19g carbs, 5g fat.

Broccoli and mushrooms provide most of the carbohydrates and fibre, while the oil and sesame oil contribute most of the fat. The mushrooms and broccoli provide some protein, though the dish is not especially protein-rich; serve it with tofu, eggs or another protein-rich dish to round out the meal.

Choosing and preparing the vegetables

Broccoli: Cut the florets to a similar size so they blanch evenly. Include some of the tender stem if you like, sliced into small pieces.

Shiitakes: Fresh mushrooms can be washed and halved; dried ones should be rehydrated before use. The recipe calls for washing either type in hot boiling water, so handle them carefully.

Why blanch the broccoli first?

Blanching gives the broccoli a head start without leaving it fully soft. Take it out after 2–3 minutes, when it is bright green and tender but still crisp.

Drain it with a slotted spoon and arrange it on the plate while you cook the mushrooms. This keeps it out of the pan while the sauce thickens.

Building the mushroom sauce

Aromatics: Give the garlic and ginger 1 minute in hot oil before adding the mushrooms, so their flavour enters the oil without leaving them to cook for too long.

Slurry: Mix the cornflour with its specified water before adding it to the pan. Stir the sauce ingredients together well, then let the mixture cook until it reaches the consistency you want.

How to judge doneness

Broccoli: Look for a vivid green colour and a little resistance when you bite into a floret; it should not be limp.

Mushrooms and sauce: Cook until the mushrooms suit your preference and the sauce is no longer watery. Stir as it cooks so the thickening slurry is distributed evenly.

Serving ideas

Rice: Serve the broccoli and mushrooms with steamed rice to make a more substantial plate and catch the sauce.

Other dishes: The recipe also works as a vegetable side alongside other dishes. Put the mushrooms and sauce over the broccoli just before serving.

Recipe notes & tips

• Cut the broccoli into evenly sized florets so they blanch at the same pace.
• Have the sauce ingredients measured and the cornflour slurry mixed before heating the wok.
• Add the garlic and ginger only once the oil is hot, and keep them moving as they sauté.
• Taste the sauce before pouring it over the broccoli and adjust the seasoning to suit.
• Use a slotted spoon to lift the broccoli from the blanching water without carrying much water to the plate.

Variations

• Vegan sauce: Use hoi sin sauce instead of oyster sauce, as suggested in the ingredient list.
• Fresh mushrooms: Choose fresh shiitakes and halve them before cooking.
• Dried mushrooms: Rehydrate dried shiitakes before washing and cutting them.
• Rice serving: Add steamed rice alongside the broccoli and mushrooms for a fuller meal.
• More vegetables: Serve the dish with other cooked vegetables as part of a mixed plate.

Common mistakes to avoid

• Uneven florets: They cook at different rates; cut the broccoli into similar-sized pieces.
• Over-blanching: The broccoli can turn soft; remove it after 2–3 minutes while it is still crisp.
• Unmixed slurry: Cornflour can settle or clump; stir it thoroughly with its water before adding.
• Burnt aromatics: Garlic and ginger can catch quickly; sauté for the specified 1 minute before adding mushrooms.
• Watery sauce: It may need more time to thicken; keep cooking and stirring until it reaches your preferred consistency.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or in the microwave until hot; the broccoli may soften further.

Frequently asked questions