Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.
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Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.
Serve with Basic White Rice.
Good flavor, but the sauce came out too thick. Need to watch the sauce carefully as it cooks-it thickens VERY quickly. The shiitake mushrooms and broccoli make a nice flavor/texture combination.
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