Shiitake mushrooms with Chinese broccoli
Blanched Shanghai greens are arranged like petals around a crown of braised shiitake mushrooms simmered in oyster sauce and light soy. A glossy drizzle of thickened mushroom sauce completes this elegant, restaurant-style vegetarian presentation.
Instructions
- 1
Wash the Shanghai greens and cut them in half. When the water boils, blanch them for two to three minutes, then remove!
- 2
Heat the pot and add oil, then put in the garlic pieces.
- 3
Pour in the Shanghai greens and add salt to stir-fry.
- 4
Place the Shanghai greens on the plate, arranging the leaves with the tips pointing toward the center.
- 5
Add oil to the pan again, then add the garlic.
- 6
Put the shiitake mushrooms into the pot with water, add salt, oyster sauce, light soy sauce, and a little boiling water, then simmer over low heat until flavored.
- 7
Thicken the shiitake mushroom with a light sauce, place the shiitake mushrooms in the center of the vegetables, and pour the sauce over them before serving!
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Ingredients
Main Ingredients
- Dried shiitake mushrooma pinch
- Shanghai bok choyto taste
Seasonings
- Oyster saucea pinch