Vegan Chinese-Style Broccoli and Mushroom Stir-Fry
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 other neutral cooking oil
- Sesame seeds and chopped spring onions for garnishing
- 3 cups steamed white rice for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup plus 1 tablespoon room temperature water
- 1/4 cup coconut sugar, adjust to taste
- 1 1/2 tablespoons Chinese rice wine, optional
- 1 1/2 tablespoons cornstarch
- 1 tablespoon sesame oil
Preparation
Rehydrate the dried mushrooms by soaking in hot water, squeeze out excess liquid, and slice into 1/2-inch thick strips. If using fresh mushrooms, simply slice them into strips and set aside.
In a bowl, mix all the sauce ingredients together until the sugar is diluted and set aside.
Heat a non-stick or cast iron pan with 1 tablespoon canola or neutral oil and sauté the onions and garlic until tender and aromatic, about 2-3 minutes.
Add the broccoli florets and 1/4 cup water, then cook over medium-high heat until half-cooked.
Add the bell peppers and sauté for a few more minutes.
Add the mushrooms, pour in the sauce mixture, mix everything together, and simmer over medium heat until the sauce thickens. Turn off heat.
Serve with steamed rice and garnish with sesame seeds and spring onions if desired.
Notes
Feel free to use fresh shiitake mushrooms instead of dried.
Adjust the amount of coconut sugar according to desired sweetness.
