Vegan Stir-Fried Broccoli & Mushrooms in Savoury Sauce

🛒 Ingredients

• #Main Ingredients
• 300 g broccoli — cut into small florets, stems sliced
• 250 g button mushrooms — thickly sliced
• 2 fresh red chillies — sliced diagonally, adjust to taste
• 2 tbsp vegetable oil — for stir-frying
• #Aromatics & Sauce
• 4 cloves garlic — minced
• 3 shallots — thinly sliced
• 1 tbsp light soy sauce or tamari
• 1 tbsp oyster sauce substitute (mushroom-flavoured or vegan oyster sauce)
• ½ tsp sea salt — adjust to taste
• ½ tsp ground white pepper
• 1 tsp coconut sugar or cane sugar — to balance flavour
• 150 ml water or vegetable stock
• 1 tsp cornstarch mixed with 2 tbsp water — for thickening

👩‍🍳 Instructions

1. 1

   Prep vegetables: Cut broccoli into small, even florets. Slice mushrooms thickly so they hold their shape. Slice chillies, mince garlic, and slice shallots.

2. 2

   Blanch broccoli (optional): Bring a pot of lightly salted water to a boil. Add broccoli and cook for 1–2 minutes. Drain and rinse briefly with cold water to keep it bright green and crisp.

3. 3

   Sauté aromatics: Heat oil in a wok or large pan over medium-high heat. Add garlic, shallots, and chillies. Stir-fry for 30–60 seconds until fragrant — do not burn.

4. 4

   Cook mushrooms: Add sliced mushrooms and stir-fry for 3–4 minutes until they soften and release their liquid, then begin to turn golden.

5. 5

   Combine & sauce: Add broccoli, soy sauce, vegan oyster sauce, salt, pepper, sugar, and water or stock. Bring to a gentle simmer. Stir in the cornstarch mixture and cook for 1–2 more minutes until the sauce thickens slightly and coats everything beautifully. Toss well and taste — adjust seasoning if needed.