1 medium Head broccoli, cut into florets
1 medium Head cauliflower, cut into florets
85 ml Cooking oil
4 slices Ginger, thinly shredded
1 clove Garlic, peeled and thinly sliced
2 Spring onions (scallions), cut into 4 cm lengths
4 large Dried shiitake mushrooms, soaked in hot water
for 20 minutes, sliced into thin strips
Reserve soaking water
1 tablespoon Rice wine
2 teaspoons Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Sesame oil

Bring a large pot of water to the boil. Put in the broccoli and cauliflower florets and let the water return to a full boil. Cook the vegetables for 1 minute, then drain into colander placed in a basin of cool, clean water. Set aside to drain. Heat oil in wok until smoking hot, add the ginger, garlic, spring onion and mushroom. Then add the wine and soy sauce, and stir fry quickly for 2 minutes. Stir in the cauliflower and broccoli, then season with salt, sugar, sesame oil, and 1 tablespoon of the mushroom soaking water. Cook for 2 more minutes and serve.