Vegan Chinese Broccoli and Mushroom Stir Fry
Ingredients
- 10 dried shiitake mushrooms
- 2 cups (250g) broccoli florets
- 1/4 cup water
- 1 small (70g) red bell pepper
- 1/2 red onion
- 4 cloves garlic
- 1 tbsp canola or other neutral cooking oil
- Sesame seeds and spring onions
- 3 cups cooked white rice
Sauce
- 1/4 cup soy sauce
- 1/4 cup + 1 tbsp water
- 1/4 cup coconut sugar
- 1 1/2 tbsp Chinese rice wine (optional)
- 1 1/2 tbsp cornstarch
- 1 tbsp sesame oil
Preparation
Soak dried shiitake mushrooms in hot water for 12-15 minutes, then squeeze out excess liquid and slice into 1/2-inch strips. If using fresh shiitake mushrooms, slice into strips. Set aside.
Mix all sauce ingredients in a bowl until sugar dissolves. Set aside.
Heat a non-stick or cast iron pan over medium-high heat. Add 1 tablespoon oil and sauté onions and garlic until tender and aromatic, about 2-3 minutes. Add broccoli florets and 1/4 cup water. Cook until broccoli is half-cooked. Add bell peppers and sauté for a few more minutes.
Add mushrooms and sauce mixture. Simmer over medium heat until sauce thickens. Turn off heat.
Serve over steamed rice. Garnish with sesame seeds and spring onions if desired.
