Ingredients:

  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 0.5 tsp ground white pepper
  • 350g broccoli florets and thinly sliced stems
  • 8 oz shiitake mushrooms, sliced 1/4 inch thick
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, whites and greens separated
  • 2 tbsp neutral oil

Instructions:

  1. Whisk soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, and white pepper in a small bowl until the cornstarch is fully dissolved. Ensure broccoli is completely dry.
  2. Heat a heavy-bottomed wok or 12-inch cast iron skillet over high heat until a drop of water evaporates instantly. Add 1 tbsp of oil and the sliced mushrooms in a single layer. Let sit undisturbed for 2 minutes to develop a mahogany crust, then toss briefly and move them to the outer edges of the wok or remove them to a plate.
  3. Add the remaining 1 tbsp of oil to the pan. Toss in the broccoli and julienned carrots. Stir-fry on high heat for 2-3 minutes until the broccoli is charred on the edges.
  4. Add the minced garlic, grated ginger, and the whites of the green onions. Stir-fry for 30 seconds until fragrant. Return the mushrooms to the pan.
  5. Pour the sauce over the vegetables. Immediately cover the pan with a tight-fitting lid for 45-60 seconds to 'steam-fry' the stalks. Remove lid, toss to coat in the thickened glaze, and garnish with green onion tops.