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 neutral cooking oil
- Sesame seeds for garnishing
- Chopped spring onions for garnishing
- 3 cups steamed white rice for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup + 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
Soak the dried shiitake mushrooms in hot water for 12-15 minutes until softened, then drain and slice.
In a small bowl, mix all sauce ingredients together until well combined. Set aside.
Heat the canola oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the sliced red onion and red bell pepper; stir-fry for 2-3 minutes until slightly softened.
Add the broccoli florets and 1/4 cup water; cover and steam for 3-4 minutes until tender-crisp.
Add the sliced shiitake mushrooms and cook for another 2 minutes.
Pour in the prepared sauce and stir-fry for 2-3 minutes until the sauce thickens and coats the vegetables.
Garnish with sesame seeds and chopped spring onions. Serve hot with steamed rice.
