Vegan Chinese Broccoli and Mushroom Stir Fry
Ingredients
- 10 dried shiitake mushrooms, soaked
- 2 cups (250g) 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 oil or other neutral oil
- Sesame seeds, for garnish
- Chopped spring onions, for garnish
- 3 cups steamed white rice, for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup + 1 tbsp water, room temperature
- 1/4 cup coconut sugar
- 1 1/2 tbsp Chinese rice wine (optional)
- 1 1/2 tbsp cornstarch
- 1 tbsp sesame oil
Preparation
Rehydrate the dried mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips. If using fresh mushrooms, simply slice them into strips. 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 in 1 tbsp canola or neutral oil. Sauté the onions and garlic until tender and aromatic, around 2-3 minutes. Add in the broccoli florets. Pour 1/4 cup water and leave to cook over medium high heat until half-cooked. Add in the bell peppers and sauté for a few more minutes.
Add in the mushrooms. Pour in the sauce mixture. Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch. Turn off heat.
Serve with some steamed rice. Garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!
Notes
Feel free to use fresh shiitake mushrooms instead of dried.
