Instructions

1. Soak the dried shiitake mushrooms properly

Place the dried shiitake mushrooms into a large bowl. Add enough water to fully submerge them. The mushrooms will float at first, so place a small plate on top to keep them underwater.

Let them soak until completely soft. This usually takes several hours, but soaking overnight gives the best texture and flavor. Once softened, gently squeeze each mushroom to remove excess water. Do not discard the soaking liquid yet, as it contains valuable mushroom flavor.

Using a small knife, cut off and discard the tough stems from each mushroom. Set the mushroom caps aside.

2. Prepare all aromatics before cooking

Cut the scallions into long sections of about 5 cm each. Lightly crush the garlic cloves with the side of a knife to release their aroma, but keep them whole. Slice the ginger into thin pieces.

3. Heat the oil and build the aromatic base

Heat 2 tablespoons of cooking oil in a wok or deep pan over medium heat. Once the oil is warm, add the ginger slices first. Stir gently and allow them to release their aroma.

Next, add the crushed garlic cloves, followed by the scallion sections. Keep the heat moderate and stir occasionally. The goal here is to infuse the oil with fragrance, not to brown the ingredients. If the garlic starts to turn color too quickly, reduce the heat slightly.

4. Add mushrooms and season gradually

Add the soaked shiitake mushrooms to the pan. Stir gently so they are coated with the aromatic oil.

Pour in the Shaoxing Huadiao wine. Then add oyster sauce, light soy sauce, dark soy sauce, and rock sugar.

Stir carefully to distribute the seasoning evenly without breaking the mushrooms.

5. Add liquid and begin the braising process

Pour in water or vegetable stock. If your mushroom soaking liquid is clean, you may replace part of the water with it for extra depth of flavor.

Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pan and let the mushrooms braise slowly for about 45 minutes.

During this time, turn the mushrooms occasionally so they absorb the sauce evenly. Keep the heat low and steady. The liquid should simmer gently, not boil aggressively.

6. Monitor texture and liquid level

As the mushrooms braise, they will gradually soften and darken in color. If the liquid reduces too quickly, add a small amount of water to prevent drying.

By the end of the braising time, the mushrooms should be tender all the way through and deeply infused with the sauce.

7. Blanch the broccoli for serving

While the mushrooms are braising, bring a pot of water to a boil. Add the broccoli and blanch for about 1 to 2 minutes, just until tender but still bright green. Remove immediately and drain well. Set aside.

8. Thicken the sauce gently

In a small bowl, mix 1/2 teaspoon cornstarch with 1 tablespoon water to form a smooth slurry.

Remove the lid and increase the heat slightly. Slowly drizzle in the cornstarch slurry while stirring gently. Continue cooking until the sauce thickens and lightly coats the mushrooms. 

9. Final taste and plating

Taste the sauce and adjust the seasoning if needed. The sauce should be savory with a subtle sweetness and a glossy finish.

Arrange the blanched broccoli on a serving plate. Spoon the braised mushrooms over the top and pour the thickened sauce generously over everything. Serve hot with steamed rice.