Best Ever Chinese Broccoli Mushroom Recipe
1/3 cup vegetable stock (I use Vegetable boullion)
2 tsp low sodium San-J wheat free tamari
1 1/2 tsp sherry
1/2 tsp sugar
2 1/2 tsp cornstarch
pinch of pepper

3 quarts water
One slice of fresh ginger
2 tsp salt
3/4 lb brown or white mushrooms, caps only
3/4 lb broccoli flowerets (fresh cut is best, and I like to include some stem cut at an angle to retain crunch)
2 tbsp scallion oil or peanut oil
2 halved whole garlic cloves, skinned
2 tsp minced ginger
2 tsp minced garlic 1/4 tsp salt

Mix sauce ingredients and reserve.

Bring water, salt, and ginger in pan to a boil and blanch mushrooms for a minute or so, then draining. Bring water back to boil and blanch broccoli briefly (30 seconds or so) until bright green- don’t overcook! strain and rinse in cold water, drain.

Heat wok over high, add scallion oil or peanut oil and heat. Add whole garlic to oil and turn over when brown, removing when both sides are brown and oil has been infused with flavor. Let white smoke appear above oil and add minced ginger, garlic, and salt, stirring briefly. As garlic turns light brown, add mushroom caps and broccoli, stir frying for up to two minutes. Create space in center of wok for sauce, stir sauce to make sure cornstarch hasn’t clumped, and pour in. Mix ingredients as sauce thickens, remove from heat, put in serving dish and enjoy with rice.

We love this. Sometimes I increase proportion of sauce to ingredients for additional yum.