Chinese-Style Vegan Mushroom and Broccoli
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 tbsp canola or other neutral cooking oil
- Sesame seeds for garnishing
- Chopped spring onions for garnishing
- 3 cups steamed white rice for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup + 1 tbsp room temperature water
- 1/4 cup coconut sugar or other sugar
- 1 1/2 tbsp Chinese rice wine
- 1 1/2 tbsp cornstarch
- 1 tbsp sesame oil
Preparation
Rehydrate the dry mushrooms by soaking in hot water for 12-15 minutes, 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 until the sugar is diluted.
Heat a nonstick or cast iron pan. When hot, add 1 tablespoon oil. Sauté the onions and garlic until tender and aromatic, about 2-3 minutes. Add the broccoli. Pour 1/4 cup water and cook over medium-high heat until half-cooked. Add the bell peppers and sauté for a few minutes.
Add the sliced mushrooms and stir-fry for a few minutes until cooked.
Pour in the prepared sauce and cook until the sauce thickens and everything is well coated.
Garnish with sesame seeds and chopped spring onions, and serve with steamed white rice.
