Brussels sprouts with mushrooms and ginger

Ingredients:

• 220 g shiitake mushrooms, stems removed
• 3 tablespoons of vegetable oil
• 450 g Brussels sprouts, stems trimmed, heads cut into 4 pieces
• 1 tbsp peeled and grated ginger root
• 1 cup chicken broth

Preparation:

1. Cut the shiitake caps into bite-sized pieces (quarters or halves, depending on their size).
2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. When the oil is almost smoking, add the mushrooms, season with salt and pepper, and cook until golden brown and lightly crisp, 3-4 minutes, stirring once halfway through. Don't stir them frequently unless they burn. Transfer to a plate.
3. Reduce heat to medium-high and add the remaining oil and Brussels sprouts. Season with salt and pepper and cook until browned or crisped on one side, about 3 minutes. Add the ginger and cook, stirring constantly, until fragrant, about 15 seconds. Reduce heat to medium.
4. Add the chicken broth (the Brussels sprouts should be just submerged) and cook until tender when pierced with a knife and the liquid has evaporated, another 6 to 8 minutes.
5. Return the mushrooms to the wok, stir to distribute the ingredients evenly, and add salt to taste. Serve on a platter.