Vegan Braised Mushrooms & Mixed Vegetables

🛒 Ingredients

• #Vegetables;
• 200g mixed mushrooms (button, shiitake, or chestnut), thickly sliced
• 1 medium carrot, cut into thick slices or flower shapes
• 100g broccoli florets.. 8–10 baby corn cobs, halved lengthwise
• ½ cup sugar snap peas.. 1 small potato or turnip, cubed (optional)
• 2 garlic cloves, sliced.. 1 thin slice fresh ginger, minced
• 1 tbsp neutral oil
• #Braising Sauce;
• 2 tbsp light soy sauce or coconut aminos
• 1 tbsp dark soy sauce (for colour, optional)
• 1 tbsp oyster sauce substitute or mushroom sauce
• 1 tsp maple syrup or sugar,, ½ tsp ground white pepper,, 150ml vegetable stock or water
• 1 tsp cornstarch mixed with 2 tbsp cold water (slurry, to thicken)

👩‍🍳 Instructions

1. 1

   Prep vegetables: Wash and cut all vegetables into even‑sized pieces so they cook at the same speed. Blanch broccoli and carrots for 2 minutes if you prefer them softer, then drain.

2. 2

   Sauté aromatics: Heat oil in a wok or deep pan over medium heat. Add garlic and ginger, stir briefly until fragrant — do not burn.

3. 3

   Cook mushrooms: Add mushrooms first and stir‑fry for 3–4 minutes until they release their liquid and start to turn golden.

4. 4

   Braise: Add carrots, baby corn, and potato/turnip if using. Pour in the sauce mixture and stock. Bring to a gentle simmer, cover, and cook for 6–8 minutes until vegetables are tender but still crisp.

5. 5

   Finish: Add broccoli and sugar snap peas, cook uncovered for another 2–3 minutes. Stir in the cornstarch slurry and toss gently until the sauce thickens and coats everything evenly.

6. 6

   Serve: Taste and adjust seasoning if needed. Enjoy warm with steamed rice or noodles.