Vegan Chinese No Beef Broccoli Stir Fry
Ingredients
- 10 dried shiitake mushrooms
- 2 cups (250g) raw broccoli florets
- 1/4 cup water
- 1 small (70g) red bell pepper
- 1/2 red onion
- 4 cloves garlic
- 1 tbsp canola or other neutral cooking oil
- Sesame seeds, for garnish
- Spring onions, for garnish
- 3 cups steamed white rice, for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup plus 1 tbsp room temperature water
- 1/4 cup coconut sugar
- 1 1/2 tbsp Chinese rice wine (optional)
- 1 1/2 tbsp cornstarch
- 1 tbsp sesame oil
Preparation
Rehydrate dried shiitake mushrooms by soaking in hot water for 12-15 minutes
Squeeze out excess liquid and slice into 1/2-inch thick strips (if using dried mushrooms)
If using fresh mushrooms, slice into strips
Set aside
Mix all sauce ingredients in a bowl until sugar is diluted
Set aside
Heat a non-stick or cast iron pan
Add 1 tbsp canola or neutral oil when hot
Sauté onions and garlic until tender and aromatic, about 2-3 minutes
Add broccoli florets
Pour 1/4 cup water and cook over medium-high heat until half-cooked
Add bell peppers and sauté for a few more minutes
Add mushrooms
Pour in sauce mixture
Mix everything and simmer over medium heat until sauce thickens
Turn off heat
Serve with steamed rice
Garnish with sesame seeds and spring onions, if desired
Notes
Good for 2-3 servings
Fresh shiitake mushrooms can be used instead of dried
