Preparing delicious broccoli can be your superpower also. Just be sure to peel the stems and not overcook the broccoli. It should be green and crunchy when you serve it. Red pepper flakes add a nice little kick.
If you can’t get morel mushrooms you can substitute shiitake mushrooms.
EQUIPMENT: sharp paring knife
Broccoli and Morel Mushroom Stir Fry
Cuisine: ChineseDifficulty: Easy2
servings30
minutes30
minutesIngredients
2 cups fresh or reconstituted morel mushrooms*
2 stalks broccoli, florets separated from stems
2 tablespoons extra-virgin olive oil
1/2 yellow onion, sliced
1 bell pepper, seeded and sliced (any color except green)
2 tablespoons minced garlic from a jar
1 tablespoon Tamurai sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1/2 teaspoon freshly ground black peppercorns
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
1 teaspoon white sesame seeds
Directions
- Reconstitute dried morel mushrooms if not using fresh. Reserve mushroom soaking water as a broth for another use. Slice in half lengthwise.
- Use a sharp paring knife to peel broccoli stalk and then slice it diagonally.
- Mix Tamari sauce, oyster sauce, sesame oil, black pepper, and red pepper flakes.
- Heat olive oil in a cast iron skillet over medium-high heat until it starts to shimmer.
- Add mushrooms and sauté until they have given up most of their moisture.
- Add onions and broccoli and stir-fry until fragrant.
- Add bell pepper and garlic, stir fry about 2 minutes.
- Stir in soy sauce mixture.
- Taste and correct seasonings. Add salt if needed.
- Arrange on a serving dish and sprinkle white sesame seeds over.
Notes
- *substitute shiitake mushrooms.
