Vegan Chinese-Style Beef and Broccoli Stir-Fry
Ingredients
- 10 dried shiitake mushrooms
- 2 cups raw broccoli florets
- 1/4 cup water
- 1 small red bell pepper, sliced into strips
- 1/2 red onion, sliced into strips
- 4 cloves garlic, minced
- 1 tablespoon canola or other neutral cooking oil
- Sesame seeds for garnishing
- Chopped spring onions for garnishing
- 3 cups steamed white rice or other 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 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, then squeeze out excess liquid and slice into 1/2-inch thick strips. Set aside. If using fresh mushrooms, slice them into strips and 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 and add 1 tablespoon canola or neutral oil.
Sauté the onions and garlic until tender and aromatic, about 2-3 minutes.
Add the broccoli florets and pour in 1/4 cup water. Cook over medium-high heat until half-cooked.
Add the bell peppers and sauté for a few more minutes.
Add the mushrooms and 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. Garnish with sesame seeds and chopped spring onions, if desired.
Notes
Feel free to use fresh shiitake mushrooms instead of dried.
