Shiitake mushrooms with broccoli

10 large shiitake mushroom caps

1 cup broccoli cut into thin spears

handful of cashews 

 1 TBSP hoisin sauce 

1 tsp Thai pesto - see recipe below 

1 thumb sized piece of fresh ginger, peeled and diced 

1 tsp olive oil 

Broil on medium heat in the oven the shiitake mushroom caps for 15 minutes. 

Set aside caps. 

In a wok, using medium high heat, add in olive oil. 

Brown the fresh diced ginger. 

Add in the broccoli. 

Cook for about 2 minutes. 

Stir in the mushroom caps. 

Stir in the cashews. 

Add the Thai pesto and hoisin sauce. 

Cook for 2-3 minutes. 

Incorporate the sauce with the rest of the ingredients.