Vegan Chinese Style No Beef Broccoli
Ingredients
- 10 dried shiitake mushrooms
- 2 cups (250g) raw broccoli florets
- 1/4 cup water
- 1 small (70g) red bell peppers
- 1/2 red onion
- 4 cloves garlic
- 1 tablespoon canola or other neutral cooking oil
- Sesame seeds and spring onions
- 3 cups cooked white rice
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 shiitake mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and slice into 1/2-inch thick strips. 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. Set aside.
Heat a non-stick or cast iron pan. When hot, add 1 tablespoon of canola or neutral oil. Sauté the onions and garlic until tender and aromatic, about 2 to 3 minutes. Add the broccoli florets, pour in 1/4 cup water, and 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 has thickened from the cornstarch. Turn off the heat.
Serve with steamed rice. Garnish with sesame seeds and spring onions, if desired.
Notes
Feel free to use fresh shiitake mushrooms.
