Description
Sesame Shiitake & Broccoli Stir-Fry with dried shiitake mushrooms and broccoli in sesame sauce served over rice or your favorite grains.
Ingredients
Sesame Vegetables
- 8-oz. sliced Eden Foods Sliced Dried Shiitake Mushrooms
- 2 TBSP cornstarch, divided
- 1 head of broccoli florets, chopped
- 3–4 carrots, peeled and diced
Sesame Sauce
- 1 TBSP Eden Foods Toasted Sesame Oil
- ½ TBSP pure maple syrup
- 2 TBSP Tamari Lite or coconut aminos
- 1 tsp chili garlic paste
- 1 tsp sesame seeds
- ¼ tsp ground ginger
- pinch of black pepper
For serving
- Rice or quinoa
- Spring onion
- Sesame seeds
Instructions
- Add the mushrooms to a heat-safe bowl and pour enough boiling water to cover them. Allow them to soak for 20 minutes. Once the mushrooms are plump and softened, drain them and dry the mushrooms as much as possible with towels or paper towels.
- Add the dried mushrooms to a small mixing bowl and toss them with 1 Tablespoon of cornstarch until they’re completely coated.
- Add the broccoli and carrots to a large pot of boiling water and boil for ~5 minutes, or until they’re vibrant green and tender crisp. Drain, rinse, and pat the vegetables dry with paper towels. Toss the cooked broccoli florets and carrots with the remaining Tablespoon of cornstarch.
- Heat the sesame oil in a pan over medium-high heat. Once the pan is warm, add in the mushrooms, broccoli, and carrots and stir-fry them until they’re crispy and brown on both sides and the cornstarch has completely disappeared, about 5 to 8 minutes.
- While the vegetables and mushrooms cook, add all of the ingredients for the sauce to a small saucepan over medium heat. Whisk them together to combine. Bring the mixture to a simmer and stir it frequently to prevent burning. Allow it to simmer and thicken for about 2-3 minutes.
- When the sauce is bubbling, pour it over the mushrooms, broccoli, and carrots and toss them to coat, until they become thick and sticky, about 2 to 3 more minutes.
- Serve the sesame vegetables over rice or quinoa with spring onion and sesame seeds. Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
Notes
Recipe adapted from Jessica in the Kitchen
- Prep Time: 15 mins
- Cook Time: 10-15 mins
- Category: Dinner, Bowl, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free