Chinese Broccoli, Tofu and Mushrooms

Whipped this up for lunch (dinner?) just now. Delicious! Great as leftovers for lunch as well.

• Chinese broccoli (gai lan), trimmed (optional: cut in 2" pieces)
• White or brown mushrooms, sliced
• Shiitake mushrooms, soaked and sliced
• 3 fat slices ginger (~1/2" total)
• 1 t salt
• water
• 3 T broth
• 1 T oyster or vegetarian sauce
• 1/2 t sugar
• 1/2 t cornstarch
• oil
• garlic, sliced
• 1/4" ginger, sliced
• Firm tofu, cubed
• soy sauce
• hoisin sauce
• oyster sauce

1. Fill a pan with enough water to cover the broccoli. Add salt and fat ginger slices. Bring to boil.
2. Add gailan and cook until tender (30 second to 3 minutes).
3. Drain and rinse under cold water.
4. In small bowl, mix broth, sauce, sugar and cornstarch.
5. In frying pan, heat oil. Add garlic and ginger. Stir for a minute or two. Add tofu. Sprinkle with soy sauce. Stir for a while. Add oyster and hoisin sauce to taste.
6. Add button mushrooms and let cook. Top with shiitake mushrooms.
7. Pour sauce mixture over tofu-mushroom mixture and stir.
8. Add broccoli back to pan, cover until warm through.
9. Serve with rice and pickled radishes.