- 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.
- Season with pepper.
Recipe developed by Patty Mastracco
