2 tbs peanut oil
2 cloves garlic minced
1 bunch broccoli
8 dried black mushrooms, soaked in water (save water for sauce)
½ large onion, cut in 1 ½ inch pieces
Cooking sauce:
½ cup chicken stock
1 tbs dark soy sauce
2 tbs oyster sauce
1 tsp sugar
1 tsp ginger, finely minced
1 tbs dry sherry
1 tsp sesame oil
1 ½ tsp tapioca (or corn) starch
Wash broccoli and drain. Cut broccoli in 1 inch pieces. Remove stems from black mushrooms and discard. Save mushroom soaking water. Slice mushrooms into bite size strips. Mix chicken stock, mushroom soy, oyster sauce, sugar, ginger, sherry, sesame oil, tapioca starch and reserved mushroom soaking water and set aside.
Heat oil in wok. Add black mushrooms. Stir-fry 1-2 min. Remove from wok and keep warm. Heat oil in wok. Add onion pieces and stir fry about 3 min. Add garlic and continue stir-frying until onions are charred. Remove from wok and keep warm. Heat oil in wok. Add broccoli and stir-fry 1 min. Add 3 tbs water to wok, lower heat, cover and cook 2 min. Remove cover, increase heat to high, and stir-fry until dry. Add mushrooms, onion and the sauce to wok. Stir-fry until thickened. Serve.
Serves 4
Wok on the Wild Side 