This vibrant stir-fry from College & University Chef Matthew Ward layers bold, balanced flavor with the help of Kikkoman® Gluten-Free Hoisin Sauce and Kikkoman® Kotteri Mirin. Tender-crisp gai lan (Chinese broccoli) and savory shiitake mushrooms are coated in a glossy hoisin–mirin glaze that delivers the perfect mix of sweet, salty, and umami notes. Finished with sesame seeds, scallions, and colorful mini peppers, it’s a versatile dish that shines as an entrée or side, especially when paired with steamed rice or noodles.
Gai Lan & Shiitake Stir-Fry with Hoisin-Mirin Glaze
Yield
25 servings
Prep Time
35-40 minutes
Cook Time
20-25 minutes
Total Time
55-65 minutes
kikkoman products used:
About this recipe
ingredients
Gai Lan:
- 6½ lb gai lan, trimmed (large stalks halved lengthwise)
- 3 lb fresh shiitake mushrooms, stems removed, caps sliced
- 6 Tbsp sesame oil
- 6 Tbsp fresh garlic, minced
- 6 Tbsp fresh ginger, minced
Mushroom Seasoning:
- 2 Tbsp neutral oil (for cooking mushrooms)
- 1 Tbsp Kikkoman® Soy Sauce (for seasoning mushrooms)
Sauce:
- 1 cup Kikkoman® Gluten-Free Hoisin Sauce
- ½ cup Kikkoman® Less Sodium Soy Sauce
- ½ cup Kikkoman® Kotteri Mirin
- 2 Tbsp agave
- ½ cup water (to loosen sauce for stir-fry)
Garnishes:
- ½ cup toasted black & white sesame seeds
- 1½ cups sliced mini peppers
directions
Prepare the mushrooms:
- Heat 2 large pans over medium-high heat with neutral oil.
- Sauté mushrooms in batches until golden brown and most moisture has evaporated (about 10–12 minutes total).
- In the final minute, add 1 Tbsp soy sauce to enhance flavor.
- Set aside.
Make the sauce:
- In a bowl, whisk together Kikkoman® Gluten-Free Hoisin Sauce, Soy Sauce, Kotteri Mirin, agave, and water.
- Set aside.
Cook the Gai Lan:
- Heat sesame oil in large woks or sauté pans over medium-high heat.
- Add garlic and ginger; sauté for 30–45 seconds until fragrant.
- Add gai lan and stir-fry for 2–3 minutes, working in batches if needed.
- Pour the prepared sauce over the gai lan, toss to coat, and cover for 1–2 minutes to steam-finish the stems.
- Uncover, add cooked shiitake mushrooms, and stir-fry for another minute until everything is evenly glazed.
Finish and serve:
- Transfer to large platters or trays.
- Garnish with sesame seeds and sliced peppers.
Serving Suggestion:
Serve warm with steamed jasmine rice, brown rice, or rice noodles. Ideal as a side dish for an Asian-inspired buffet. Optional garnishes include sliced scallions, chili oil, or chili crisp for an extra kick.
Recipe created in partnership with Chef Matthew Ward, Executive Chef of Residential Dining, University of North Texas (Dallas, TX).
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE