300 g bai-ling mushroom (sliced into 1/2 inch think slices)
8 shitaki mushroom (soaked till soft, drained and set aside)
200 g broccoli (cut into florets and blanced in boiling water with a bit of oil and salt)
2 tbsp oil
4-5 slices of ginger/garlics
1 tsp corn flour (mixed with 2 tbsp water)
200 ml water
3 tbsp vegetarian mushroom sauce
1 tbsp mushroom granules
1 tsp sesame oil
1 tsp hua-tiao jiu
1/2 tsp sugar
Salt to taste
1) Heat oil in a wok, saute the ginger till fragrant, add shitaki mushrooms and stir fry for 2-3 minutes. Add seasoning ingredients, water, covered and braise over low heat for 15 minutes.
3) Add bai ling mushrooms, braise for a further 10 minutes. Thicken with cornstarch and stir briskly and bring to a slow boil. Dish to serving plate lined with blanced broccoli.