• Broccoli 16 oz.
  • Bamboo shoots 12 oz.
  • Oyster mushrooms (or similar like straw or cremini) 8 oz.
  • Wood ear mushrooms (aka black fungus) 1 oz (ca. 8 Tb dry)
  • Cooking oil 6-8 Tb
  • Salt (low sodium) 1 Tb
  • Sweetener (sugar or honey) 2 tsp
  • Sesame oil 2-3 tsp


  • Wood ear mushrooms must be soaked for about 20 in warm water. Submerge them in bowl with another smaller bowl to hold them in the water. Rinse. Discard any hard portion of the mushroom stem and cut into bite size pieces.
  • Wash broccoli and cut into florets and after peeling off tough outer skin cut the stems into small pieces.
  • Cut bamboo shoots into slices if not already done.
  • Wash and trim oyster mushrooms and cut into bite size pieces
  • In a heated wok or large frying pan add cooking oil and stir in broccoli until it is well covered with oil
  • Add bamboo shoots and oyster mushrooms and cook for a few minutes.
  • Add wood ear mushrooms, sugar and salt. Then cook another few minutes. Add water if mixture is too dry to form a “gravy”. Bring to boil.
  • Add sesame oil just before serving.
  • This Asian based dish presents well and should be served with either Thai sweet rice (sticky rice) or another white rice of your choice.

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