Vegan Chinese-Style Mushroom Broccoli Stir-Fry
Ingredients
- 10 dried shiitake mushrooms
- 2 cups broccoli florets
- 1/4 cup water
- 1 small red bell pepper
- 1/2 red onion
- 4 cloves garlic
- 1 tablespoon canola oil or other neutral oil
- Sesame seeds for garnish
- Spring onions for garnish
- 3 cups cooked white rice or other rice for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup plus 1 tablespoon water
- 1/4 cup coconut sugar, adjust to desired sweetness
- 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 for 12-15 minutes, squeeze out excess liquid, and slice into half-inch thick strips or slice fresh mushrooms into strips and set aside.
In a bowl, mix all the sauce ingredients together until the sugar is dissolved and set aside.
Heat a non-stick or cast iron pan, add 1 tablespoon canola or neutral oil, and sauté the onions and garlic until tender and aromatic, about 2-3 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, pour in the sauce mixture, mix everything together, and simmer over medium heat until the sauce thickens.
Turn off the heat and serve with steamed rice, garnishing with sesame seeds and spring onions if desired.
Notes
Feel free to use fresh shiitake mushrooms instead of dried if preferred.
