Chinese-Style No Beef and Broccoli (Vegan)

thefoodietakesflight.com

Katwoman62

subheading: Protein (Pick one!):

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

15 fresh shiitake mushrooms or other mushrooms of choice

220 g extra firm tofu , pressed

220 g tempeh

220 g rehydrated soy chunks or other plant-based 'meat' alternative

subheading: For Cooking:

1 tbsp neutral oil

½ medium onion sliced

1 inch/small knob ginger finely grated or minced

4 cloves garlic minced

2 cups (250g) raw broccoli florets

¼ cup vegetable broth or water from soaking mushrooms

1 small red bell pepper , sliced into strips

1 ½ tsp dark soy sauce optional, for the protein

subheading: Sauce:

1 ½ tbsp soy sauce or to taste

2 tbsp vegetarian mushroom oyster sauce or stir-fry sauce

⅓ cup room temperature water

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

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

½ to 1 tbsp Chinese black vinegar or rice vinegar, adjust to taste

1 ½ tbsp corn starch

1 tbsp sesame oil

1 tsp sriracha or other chili sauce, optional for added spice

subheading: To Serve:

Sesame seeds for topping

Chopped scallions for topping

Steamed rice for serving

Directions at thefoodietakesflight.com

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