Vegan No Beef and Broccoli Stir-Fry
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 neutral oil
- Sesame seeds and chopped spring onions for garnishing
- 3 cups steamed white rice for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup plus 1 tablespoon 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, and slice into 1/2-inch thick strips. If using fresh mushrooms, slice them into strips and set aside.
Mix all the sauce ingredients in a bowl until the sugar is dissolved.
Heat a non-stick or cast iron pan, add 1 tablespoon oil, and sauté the onions and garlic until tender and aromatic, about 2-3 minutes.
Add the broccoli to the pan, pour in 1/4 cup water, and cook over medium-high heat until half-cooked.
Add the bell peppers and sauté for a few minutes.
Add the sliced mushrooms and cook until tender.
Pour in the prepared sauce and stir-fry until the sauce thickens and coats the vegetables.
Serve over steamed rice and garnish with sesame seeds and chopped spring onions.
