China
Shiitake, beech and white beech mushrooms blanched and stir-fried in oyster sauce with chili, served with broccoli.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Cooking pot · Stirring spoon
8 clear steps
Trim the root ends from the beech and white beech mushrooms and break them into small clusters. Slice the shiitake 0.5–1 cm thick.
Mix 10 g starch with 50 ml water until no lumps remain to make a slurry.
Boil water, add the broccoli, cook for 3 minutes, and set it aside in a bowl.
Rinse the pot and bring 350 ml water to a boil with 5 g salt. Add all three mushrooms, boil for 1 minute, then lift out and drain.
Heat 10 ml oil until small bubbles rise, then stir-fry the ginger, chili and bell pepper for 30 seconds.
Add the mushrooms, then 10 ml light soy sauce, 5 ml oyster sauce and 3 g bouillon powder. Toss well and pour in the starch slurry.
Cook over medium heat until the sauce has reduced and clings, then add 2 ml cooking wine and the scallion and turn off the heat.
Arrange the broccoli around the mushrooms and serve.
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