4 T soy sauce (I like reduced-sodium)
1 T Sriracha (or other chile-garlic sauce)
1 T rice vinegar
1 t sesame oil
1 T fresh ginger, grated
2 large cloves garlic
1 cup shitake mushrooms, sliced
3 T sesame seeds
1 sweet (or mildly hot) red pepper, sliced
1 head broccoli, chopped into florets
Mix the sauce ingredients together and set aside. Stir-fry the ginger, garlic, and mushrooms in a large pan over high heat until the mushrooms give up most of their liquid. Add the sesame seeds and red pepper and fry a couple minutes more, stirring constantly so the seeds don't burn. Add the sauce and broccoli, cover the pan, and let steam for a few minutes. Once the broccoli is cooked, take the lid off and let the sauce cook down if necessary (the mushrooms will absorb a lot, so you may not have much liquid left). Serve with rice.
This was a nice accompaniment to Shrimp and Eggplant with Black Bean Sauce, which tonight I made with a jarred sauce (Sharwood brand, quite tasty). Adding pressed marinated tofu would turn it into a great entree.
4 1/2 star side dish.