Broccoli and Shiitake Mushroom Stir Fry
Tired of the same old steamed broccoli? Try this easy, healthy, and delicious side dish that pairs well with anything. Add leftover chicken and serve over noodles for a hearty main meal with a bit of kick.
1 pound broccoli cut into florets (about 2 heads)
3 tablespoons The Olive Scene Milanese Gremolata Extra Virgin Olive Oil
8 ounces shiitake mushrooms stemmed, and coarsely chopped, or sliced
2 tablespoons soy sauce
sea salt and freshly ground pepper to taste
1 tablespoon toasted sesame seeds
Bring a medium saucepan of water to a boil, and add the broccoli florets. Cook for 1-2 minutes or until the stems are bright and green. Drain into a strainer and set aside.
Heat olive oil in a large sauté pan over medium high heat. Add the onions and sauté for 2 min, until just golden—do not over cook.
Add mushrooms and cook without stirring for 2-3 minutes, watching so the mushrooms don’t stick to the pan or burn.
Reduce to the heat to medium and add the broccoli, vinegar and soy sauce, and toss to coat. Cook another 8-10 min until the vinegar has reduced, thickened and coated the broccoli. Season with salt, taking care as soy sauce is salty as well, and freshly ground black pepper.
Remove to serving bowl and garnish toasted sesame seeds.
*If you would like this extra spicy, use Harissa or Baklouti Olive Oil in place of the Gremolata.
* If you don’t want it spicy at all, use a Single Varietal Extra Virgin Olive Oil, and Neapolitan Herb Balsamic Vinegar.
* Is equally delicious when using Eureka Lemon or Roasted Garlic Olive Oil with Traditional Balsamic Vinegar.