Ingredients

• 2 pound King Oyster Mushrooms, slice in half
• 1 large head of broccoli, cut into florets
• 1 inch piece of ginger, minced
• 3 scallions, separated, whites minced, greens thinly sliced
• 2 tablespoon neutral oil
• 2 tablespoon water
• white sesame seeds for garnish

For the Sauce:

• 4 tablespoon soy sauce
• 2 tablespoon honey
• 2 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 3 tablespoon ketchup
• 1½ tablespoon chili garlic sauce
• 3 cloves of garlic grated

Directions

1. In a large mixing bowl mix all of the sauce ingredients together and set aside.
2. In the All-Clad Universal Pan heat 1 teaspoon of neutral oil over medium heat. When heated, add the oyster mushrooms into the pan in an even layer on their flat side. Do not move and let sear for a minute or two. Turn the mushrooms when the bottom is golden and caramelized.
3. Continue to cook for an additional 5 minutes until the oyster mushrooms are fully cooked. Season with salt and pepper. Set aside.
4. Turn the heat down to medium-low. Add 1 tablespoon of neutral oil to the pan. Add the scallion whites and ginger to the pan cooking until fragrant.
5. Add the broccoli and stir to combine. Add 2 tablespoons of water to the pan. Cover and steam for 4 minutes over low heat.
6. Take off the lid and remove the broccoli. Add the sauce to the pan and let cook for 1-2 minutes until bubbling.
7. Return the oyster mushrooms to the pan and toss with the sauce over low heat.
8. Add the broccoli back into the pan and incorporate with the sauce.
9. Garnish with sesame seeds and serve with rice.

Pro Tip:

The key to creating a nice sear on the oyster mushrooms is to not salt them until after they are mostly cooked. As you try to release the moisture from the mushroom, adding salt would release more moisture from the mushroom.