Chinese broccoli with chinese mushrooms and tofu

The night before, soak dried shitake mushrooms to rehydrate them. I stick them in a tupperware with water and dump them in the fridge.

Wash and cut chinese broccoli into 4 pieces - 2 pieces of mostly stem and 2 with mostly leaves.

Sautee garlic in olive oil. Right when it starts to sautee, dump in the stem parts and stir fry until stems start to cook (about 5 minutes).

Add leafy parts of the veggies and in another pan, sautee shitake mushrooms with teriyaki sauce, oyster sauce, or soy sauce (I like Trader Joe's Soyaki sauce).

Stir both until leaves are almost done cooking, then add cubes of tofu (I use one container) and continue stirring.

When tofu is heated and leaves are done cooking, combine all ingrediens and give one final stir.