In this flavour-packed side dish, crispy, chargrilled broccolini is stir-fried in a shiitake XO sauce.
Start the shiitake XO sauce a day ahead.
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Ingredients
Shiitake XO sauce
Method
1.Make shiitake XO sauce.
2.Place broccolini in a large heatproof bowl with enough boiling water to cover; stand for 2 minutes. Drain; pat dry with paper towel.
3.Heat a grill plate (or pan or barbecue) over medium-high heat. Toss broccolini and oyster mushrooms with combined grapeseed and sesame oils; season. Cook broccolini, turning occasionally, for 5 minutes or until charred and tender. Cook the mushrooms, turning occasionally, for 4 minutes or until golden and tender. Cook green onion for 2 minutes, turning, until charred.
4.Heat 1 cup of the XO sauce in a wok or large frying pan over high heat. Add broccolini and mushrooms; toss to coat.
5.Arrange XO broccolini and mushrooms, and green onion on a serving platter; serve with rice.
Shiitake XO sauce
6.Place cooking wine and 200ml water in a medium saucepan over medium heat; bring to the boil. Remove from heat; add shiitake mushrooms. Cover; refrigerate overnight. Drain mushrooms, reserving the soaking liquid. Process soaked mushrooms with the chilli, onion, garlic and ginger until finely chopped. Heat the oil in a large frying pan over medium-high heat; stir in mushroom mixture, sugar and chilli flakes. Carefully add the reserved soaking liquid. Reduce heat to low; cook, stirring occasionally, for 1 hour or until reduced and deep golden. Stir in soy sauce and vinegar; cook for a further 5 minutes or until reduced. Cool.
Start this recipe 1 day ahead.
Note
