300 gr (12 oz) oyster mushrooms, in strips
1 head broccoli, chopped small
1 red onion, thinly sliced
1 clove garlic, minced
4 serving-size envelopes of udon noodles
For the sauce:
3 tablespoons black bean chili sauce (to taste)
3 tablespoons soy sauce
2 tablespoons dry sherry
chopped ginger to taste
3 tablespoons oil
Heat oil in wok and stirfry onion and garlic until they begin to colour. Add mushrooms and broccoli and cook until broccoli starts to get brown in a few places. Add sauce and toss well.
If broccoli stems are used, cover for 2 minutes to allow them to get tender.
Serve over hot udon noodles.