ADD a pinch of salt and a few drops of oil to a pot of boiling water and blanch the cauliflower and broccoli for one to two minutes.
Remove and arrange on a serving plate. Heat sesame oil and pour in Shao Hsing wine (if using). Add both types of mushrooms and stir-fry.
Add water and seasoning; bring to a simmering boil for 15 minutes. Thicken the sauce. Spoon the mushrooms and sauce over the broccoli and cauliflower.