Clean the dried shitake mushrooms. Soak it in water overnight or up to a day until they are adequately hydrated. Remove the stem and clean the mushroom. Keep the water used to soak the mushroom for braising in the next step.
Cut the ginger into small dice, bash the garlic cloves with the back of the knife, and cut the scallion into 5cm sections.
Add some cooking into the pan, saute the ginger until for a minute, then add the garlic to saute further until aromatic and turn slightly brown.
Add the scallion, mushrooms, water (or stock), wine, oyster sauce, rock sugar, light, and dark soy sauce. Bring the braising liquid to a boil, then continue to braise the mushroom with minimum heat with the lid on. It will take half to one hour depends on the size and thickness of the mushrooms.
Braise the mushroom until soft and tender. Add some boiling water to continue browsing if necessary.
When the braising liquid is reduced to about 1/4 cup, add the cornflour slurry to thicken the sauce.
Remove the mushrooms and serve.
For the broccoli
Cut the broccoli into large florets.
Add a teaspoon of salt to a pot of boiling water. Blanch the broccoli for about four minutes until soft.
