Broccoli & Shitake Stir-Fry

Broccoli & Shitake Stir-Fry

Sarah MickeyAll Recipes, Cultivated Mushroom Recipes, Dried Mushroom Recipes, Produce Recipes, Recipes Adaptable to Any Mushroom Variety, Soy Sauce Recipes Leave a Comment

Broccoli & Shitake Stir-Fry

Makes 4 Servings

A simple vegetarian stir-fry that blends savory and sweet. Delicious over rice!

  • 1 medium Broccoli Head, cut into florets
  • 2 tbsp Vegetable Oil
  • 4 slices of Ginger, thinly shredded
  • 1 clove Garlic, thinly sliced
  • 2 oz Dried Shitake Mushrooms, reconstituted & soaking water reserved
  • 4 Scallions, cut in thin strips
  • 1 tbsp Rice Wine Vinegar
  • 2 tsp Soy Sauce
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tsp Sesame Oil



Bring a large pot of water to the boil. Place the broccoli florets in the water and let it return to a full boil.


Cook the vegetables for 1 minute, then drain into a colander, running cool water over the top to cool them down to around room temperature.


Heat oil in a large skillet or wok, then add the ginger, garlic, scallions, mushrooms, vinegar and soy sauce. Stir fry quickly for 2 minutes.


Stir in the broccoli, then season with salt, sugar, sesame oil and 1 tbsp of the mushroom soaking water.


Cook for another 2 minutes and serve over rice.

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