Vegan Chinese-Style 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 according to desired sweetness
- 1 1/2 tablespoons Chinese rice wine, optional but highly recommended
- 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, 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 from the cornstarch. Turn off the heat.
Serve with steamed rice and garnish with sesame seeds and spring onion, if desired.
Tips
Feel free to use fresh shiitake mushrooms instead of dried ones.
