1 lb. Chinese broccoli or broccolini 1/4 lb. small shitake mushrooms 2 tablespoons vegetable oil 12 very small shallots, peeled and halved 1 tablespoon grated ginger 1/4 cup water 1/2 cup Kikkoman® Oyster Sauce Japanese chili pepper or cayenne pepper to taste
Trim ends from broccoli stems and cut stalks in half lengthwise to make thinner. Remove stems from mushrooms and cut in half.
Heat oil in a large wok or a very large skilletover medium-high heat. Add mushrooms and shallots and stir-fry until mushrooms are tender and shallots are lightly browned. Add ginger and sauté for 30 seconds more.
Add broccoli and sauté for 2 to 3 minutes. Add water to wok; cover and cook for 1 minute or until broccoli is tender. Remove cover and cook until excess water has cooked off.
Add Kikkoman® Oyster Sauce and stir-fry for 1 to 2 minutes or until vegetables are nicely glazed with sauce.