Mushrooms and broccoli - it's so simple and yet they make for a satisfying dinner. When I went shopping in Chinatown, I found a package of prince oyster mushrooms. I had never heard of prince mushrooms before (and these looked a lot like King oyster mushrooms). These mushrooms were soft, silky, and meaty. Like a sponge, they perfectly sopped up the sauce we made. This dish went well with a glass of white wine and was really easy to make.
Prince Oyster Mushrooms and Broccoli
Ingredients (serves 2-3):
3 large prince oyster mushrooms, sliced (can substitute with king oyster mushrooms)
3 cloves garlic, sliced
1/2 cup vegetable stock
1/2 cup water
canola oil for cooking
2 tbsp oyster sauce
1/4 tsp sesame oil
1 tbsp all-purpose white flour mixed with 2 tbsp water
1 pkg frozen broccoli, steamed
1. Heat some canola oil in a large pan over medium heat and stir fry the garlic until fragrant.
2. Add mushrooms and stir fry for a few minutes.
3. Add the stock, water, oyster sauce, and sesame oil to the pan. Simmer for about 7-10 minutes while the mushrooms soak up some of the liquid.
4. Put the steamed broccoli on a serving plate. Add the mushrooms on top (but leave the liquid in the pan).
5. Bring the liquid to boil and add the flour mixture. (Make sure to mix the flour and 2 tbsp water before adding to the pan or else it'll be harder to get rid of the lumps). Simmer until the sauce thickens. Pour the sauce over the mushrooms.
Serve with some steamed rice and a glass or two of riesling (usually always pairs well with Asian food). We enjoyed a bottle of the off-dry yet crisp 2008 Eroica Riesling from Chateau Ste. Michelle and Germany's Ernst Loosen (we also like the value "Dr. L" Riesling from Loosen which is usually about $9 to $11).
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