During the eve of the Chinese New Year last February 15, 2018, to honor my Chinese heritage, I cooked a Chinese dish. The assorted mushrooms with broccoli is one of my favorite dishes since I love to eat mushrooms.
- Soak the shitake mushrooms in hot water. Cold water can be used but it takes longer to soften it. If the mushrooms are big, they can be cut into half if desired.
- Drain the golden, straw and champignon mushrooms. If the mushrooms are big, they can be cut into half if desired. Shred the golden mushrooms.
- Separate the flower stalks of the broccoli. If big, cut into half.
- Cut the hard lowest part of the broccoli stalk. Peal the remaining stalk and slice.
- Dissolve corn starch in water when you want the sauce of the dish to be fuller.
Sauté the garlic and onions. When the onions have become translucent, add in the broccoli. As they become bright green, add the shitake mushrooms. Put some water, enough to soften the broccoli. When the mushrooms have expanded, add the remaining mushrooms. Pour some oyster sauce. Do not put much so as not to make the dish too salty. Add water if needed. Season to taste. If you want the sauce to become a little bit thick, put in some dissolved cornstarch. I usually put in a teaspoon or two depending on the volume of ingredients. Simmer then serve. Do not overcook the broccoli so as not to make it lumpy.
I am an average cook sharing simple dishes for people who have no time to cook elaborate or complicated dishes. The recipes that I share are easy to follow and do not need lots of time to prepare and cook.