Broccoli and mushroom in chilly garlic sauce


2 (abt 60g) flower mushrooms - soak in water for 1 hour.
200g broccoli - cut the florets into medium pieces
5 shallots - chopped
5 garlic - chopped
1 stalk Chinese parsley (cut into pieces)

For The Sauce
1/2 tbsp Chinese cooking wine (optional)
1 tbsp sweet soy sauce
1/2 tbsp sesame oil
1/2 tbsp chilly flakes (or as per taste)
1 tsp brown sugar
2 tbsp oil
salt to taste


Boil 1/2 pot of water and add in a few drops of oil and salt.
Blanch both the veges to tender or to a texture you prefer.
Remove and soak immediately in cold water to stop the cooking process.
Drain thoroughly and arrange on a serving tray/plate.
Garnish with the sliced parsley.
As for the sauce, when oil is heated, fry the shallots and garlic to a crispy level.
Add all the other ingredients for sauce.
Quickly stir to combine and add over the veges here and there.