Chinese-Style No Beef and Broccoli
Ingredients
- 10 dried shiitake mushrooms
- 2 cups raw broccoli florets
- 1/4 cup water
- 1 small red bell pepper
- 1/2 red onion
- 4 cloves garlic
- 1 tablespoon canola or other neutral cooking oil
- sesame seeds for garnishing
- spring onions for garnishing
- 3 cups steamed white rice for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup plus 1 tablespoon room temperature water
- 1/4 cup coconut sugar
- 1 1/2 tablespoons Chinese rice wine, optional
- 1 1/2 tablespoons cornstarch
- 1 tablespoon sesame oil
Preparation
Rehydrate the dried mushrooms by soaking in hot water, squeeze out excess liquid, slice into 1/2-inch thick strips, and set aside. If using fresh mushrooms, slice them into strips and set aside.
In a bowl, mix all the sauce ingredients together until the sugar is diluted and set aside.
Heat a non-stick or cast iron pan. When hot, add in 1 tablespoon canola or neutral oil.
Sauté the onions and garlic until tender and aromatic, around 2-3 minutes.
Add in the broccoli florets, pour 1/4 cup water, and cook over medium-high heat until half-cooked.
Add in the bell peppers and sauté for a few more minutes.
Add in the mushrooms, pour in the sauce mixture, mix everything together, and simmer over medium heat until the sauce has thickened from the cornstarch.
Turn off heat.
Serve with some steamed rice and garnish with sesame seeds and spring onion, if desired.
Notes
Feel free to use fresh shiitake mushrooms instead of dried.
Adjust the coconut sugar according to desired sweetness.
