Vegan Chinese Broccoli and Mushroom Stir-Fry
Ingredients
- 10 dried shiitake mushrooms, soaked in hot water for 12-15 minutes
- 2 cups (250g) raw broccoli florets
- 1/4 cup water
- 1 small (70g) red bell pepper, sliced into strips
- 1/2 red onion sliced into strips
- 4 cloves garlic, minced
- 1 tbsp canola or other neutral cooking oil
- Sesame seeds and chopped spring onions for garnishing
- 3 cups of steamed white rice or other rice, for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup + 1 tbsp room temperature water
- 1/4 cup coconut sugar, adjust according to desired sweetness
- 1 1/2 tbsp Chinese rice wine, optional but highly recommended
- 1 1/2 tbsp cornstarch
- 1 tbsp 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. Set aside.
Mix all the sauce ingredients together in a bowl until the sugar is diluted. Set aside.
Heat a non-stick or cast iron pan. When hot, add 1 tbsp canola or neutral oil.
Sauté the onions and garlic until tender and aromatic, about 2-3 minutes.
Add the broccoli florets and pour 1/4 cup water. Cook over medium-high heat until half-cooked.
Add the bell peppers and sauté for a few more minutes.
Add the mushrooms and pour in the sauce mixture. Mix everything together and simmer over medium heat until the sauce thickens from the cornstarch.
Turn off the heat.
Serve with steamed rice and garnish with sesame seeds and spring onions, if desired.
Notes
Feel free to use fresh shiitake mushrooms instead of dried.
Adjust the coconut sugar according to your desired sweetness.
