Stir-fried gai lan and shiitake mushrooms coated in a glossy Kikkoman hoisin-mirin glaze, topped with sesame seeds and sliced peppers.

Gai Lan & Shiitake Stir-Fry with Hoisin-Mirin Glaze

Serves 25 servings
Total Time 55-65 minutes
Prep Time 35-40 minutes
Cook Time 20-25 minutes

About

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.

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:

  1. Heat 2 large pans over medium-high heat with neutral oil.
  2. Sauté mushrooms in batches until golden brown and most moisture has evaporated (about 10–12 minutes total).
  3. In the final minute, add 1 Tbsp soy sauce to enhance flavor.
  4. Set aside.

Make the sauce:

  1. In a bowl, whisk together Kikkoman® Gluten-Free Hoisin Sauce, Soy Sauce, Kotteri Mirin, agave, and water.
  2. Set aside.

Cook the Gai Lan:

  1. Heat sesame oil in large woks or sauté pans over medium-high heat.
  2. Add garlic and ginger; sauté for 30–45 seconds until fragrant.
  3. Add gai lan and stir-fry for 2–3 minutes, working in batches if needed.
  4. Pour the prepared sauce over the gai lan, toss to coat, and cover for 1–2 minutes to steam-finish the stems.
  5. Uncover, add cooked shiitake mushrooms, and stir-fry for another minute until everything is evenly glazed.

Finish and serve:

  1. Transfer to large platters or trays.
  2. 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).

TAGGED IN:

Vegetarian (94)Entrees (268)Asian (7)Stove Top (111)Foodservice Recipes (111)Sauces & Bases (157)
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Products in Recipe

A 2-quart plastic bottle of Kikkoman Kotteri Mirin, a sweet mirin-style cooking seasoning, with a yellow label and red cap.

Kotteri Mirin®

A 2-quart plastic jug of Kikkoman traditionally brewed soy sauce with a red cap and labeled as America's #1 favorite.

Soy Sauce

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

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