Broccoli with shiitake mushrooms

Ingredients for 2 servings:

• 12 mushrooms (dried shiitake)
• 3 tbsp soy sauce
• 1 tbsp dry sherry
• 1 pinch of salt
• 1 tsp cornstarch
• 1 tsp sugar
• ½ liter vegetable broth
• 250 g broccoli
• 1 tbsp oil (sesame oil)
• 2 tbsp oil (sunflower oil)
• 1 piece(s) ginger, slightly hazelnut-sized

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pour hot water over the mushrooms and soak for about 20 minutes. Place the soaked mushrooms in a sieve and rinse briefly. Cut out the stems, leaving the caps whole, halving them, or quartering them depending on their size. Whisk the soy sauce, 1/2 teaspoon salt, sherry, cornstarch, sugar, and vegetable stock in a small bowl and then bring to a boil in the wok. Simmer the mushrooms over low heat for 10 minutes, until the sauce thickens. If the sauce reduces too much, thin with a little water or stock. Trim and wash the broccoli and divide it into florets. Peel the stems and cut diagonally into 1cm-wide slices. Bring plenty of salted water to a boil and blanch the stems for 2 minutes and the florets for just 1 minute. Rinse with cold water and drain in a sieve. Remove the mushrooms and the sauce from the wok and keep warm. Heat the wok again, add the sesame and sunflower oil. Peel and chop the ginger, and fry it. Add the broccoli and stir-fry for 2 minutes. Mix in the mushrooms and sauce, and serve hot.