Chinese-Style No Beef and Broccoli (Vegan)

Vegan

Ingredients

Protein (Pick one!)

10 dried shiitake mushrooms soaked in hot water for 12-15 minutes

15 fresh shiitake mushrooms or other mushrooms of choice

220 g extra firm tofu

220 g tempeh


For Cooking

2 cups (250g) raw broccoli florets

¼ cup vegetable broth or water from soaking mushrooms

1 small red bell pepper (70g), sliced into strips

½ medium onion sliced

4 cloves garlic minced

1 tbsp neutral oil


Sauce

1 1/2 tbsp soy sauce or to taste

2 tbsp vegetarian mushroom oyster sauce or stir-fry sauce

¼ cup water

1 tbsp room temp. water

¼ cup cane sugar or other sweetener, adjust according to desired sweetness

1 tbsp Shaoxing wine or other rice wine, optional but highly recommended

1/2 tbsp Chinese black vinegar or rice vinegar

1 ½ tbsp cornstarch

1 tbsp sesame oil

1 tsp sriracha or other chili sauce, optional


To Serve:

Sesame seeds and chopped spring onions for garnishing

3 cups of steamed white rice or other rice for serving

Directions

Protein

Rehydrate the dried mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips. Don't discard the water from soaking since you can use this for the stir-fry later on.

You can also opt to soak the mushrooms overnight in room temp. water.

If using fresh mushrooms, simply slice them into strips. Set aside.

If using tofu or tempeh, slice them into strips or cubes, then pan-fry them until lightly brown on all sides. Set aside.

Sauce

In a bowl, mix all the sauce ingredients together until the sugar is diluted. Set aside.

Heat a non-stick or cast iron pan. When hot, add in 1 tbsp canola or neutral oil. Sauté the onions and garlic until tender and aromatic, around 2-3 minutes. Add in the broccoli florets. Pour ¼ cup vegetable broth and leave to cook over medium high heat until half-cooked. Add in the bell peppers and sauté for a few more minutes.

Add in the mushrooms. Give the sauce a good mix again to make sure the cornstarch doesn't stick to the bottom. Pour in the sauce mixture. Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch. Taste the mushrooms and feel free to season with more soy sauce or vegetarian oyster sauce, if needed. Turn off the heat.

To Serve:

Serve with some steamed rice. Garnish with some sesame seeds and spring onion, if desired. Enjoy while hot!