150 gram dried shiitake mushrooms, rehydrated, soaking water reserved
Broccoli, cut into florets
20 gram ginger slices

2 Tbsp oyster sauce
2 tsp soy sauce
1/2 tsp salt
2 tsp sugar
1/2 tsp white pepper
2-3 cups mushroom soaking water, strained of dirt

Cornstarch slurry to thicken

1. Prepare mushrooms by cutting stems, cut in half if large.
2. Sautee ginger in oil until fragrant and golden. Add mushrooms and sautee.
3. Add mushroom liquid and sauce ingredients, except cornstarch slurry. Instantpot high pressure 20 minutes, then release.
4. Simmer and add cornstarch slurry until thickened. Arrange greens in a circle and pour mushroom braise into the middle and serve.