Vegan Chinese Broccoli and Shiitake Mushroom 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 tablespoon canola or neutral cooking oil
- Sesame seeds, for garnish
- Spring onions, for garnish
- 3 cups cooked white rice, for serving
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
Soak dried shiitake mushrooms in hot water for 12 to 15 minutes to rehydrate
Squeeze out excess liquid from the rehydrated mushrooms
Slice the rehydrated mushrooms into 1/2 inch thick strips
If using fresh shiitake mushrooms, slice them into 1/2 inch thick strips
Set the mushrooms aside
Mix all sauce ingredients in a bowl until the sugar is dissolved
Set the sauce mixture aside
Heat a non-stick or cast iron pan over medium-high heat
Add 1 tablespoon canola or neutral oil to the pan
Sauté red onion and garlic until tender and aromatic, about 2 to 3 minutes
Add broccoli florets to the pan
Pour 1/4 cup water into the pan
Cook over medium-high heat until broccoli is half-cooked
Add red bell peppers and sauté for a few more minutes
Add the mushrooms to the pan
Pour the sauce mixture into the pan
Mix everything together
Simmer over medium heat until the sauce thickens
Turn off the heat
Serve with cooked white rice
Garnish with sesame seeds and spring onions if desired
Enjoy while hot
Tips
Feel free to use fresh shiitake mushrooms instead of dried
