Ingredients
⅓cupsoy sauce
3tbspwater
2tbspdry sherry,or chinese rice wine
1tspsesame oil
2tspsugar
1tbspcornstarch
¼tspred pepper flakes
¼tspdry mustard
2tbspvegetable oil
1lbbroccoli,cut into 1 inch florets, or ¾ inch florets
7ozshiitake mushrooms,stems removed and thinly sliced
1red bell pepper,thinly sliced
3clovesgarlic,finely chopped
3scallions,thinly sliced, white/light green and dark green parts separated
1tbspfresh ginger,grated
Preparation
In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2 to 3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5 to 6 minutes, until the mushrooms are browned and the peppers are softened.
Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant. Return the broccoli to the pan and cook until warmed through. Add the reserved sauce.
Toss and cook until the sauce is thickened and the vegetables are evenly coated Transfer to a serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
