Directions

To Cook

1. Heat oil in a wok or large pan over medium high heat. Add garlic and sauté until fragrant. Toss in rehydrated shiitake mushrooms and stir fry for 1-2 mins until aromatic. Add oyster sauce, soy sauce, salt, sugar and pepper. Continue to stir fry until seasonings are infused into the mushrooms.
2. Pour in 1½ cups mushroom water and bring to a boil. Then, turn down to low heat and gently simmer for 15 mins, covered. Stir occasionally.
3. Add in remaining 1 cup mushroom water and put in broccoli and carrots. Mix well and cook over medium high heat for 3-4 mins, covered. Stir occasionally to ensure the vegetables are cooked in the liquid. Run a taste test and add more soy sauce if needed.
4. Pour in corn starch mixture and stir to thicken the sauce.
5. Transfer to serving plate and serve with steamed rice.