Broccoli with vegan oyster sauce
Broccoli with vegan oyster sauce
In my youth, one of my favourite take-out meals was beef and broccoli, which is traditionally made with oyster sauce. To capture the essence of the earthy, thick sauce, I used mushrooms and seaweed in this recipe. The result was pretty good. It is now in a regular rotation at our home.
Yields: 4 servings
Ingredients
Vegan oyster sauce
1 cup vegetable broth
⅓ cup coconut sugar
⅓ cup tamari
1 tablespoon mushroom powder
1 ½ tablespoons tapioca
¼ teaspoon garlic powder
2 – 3 tablespoons seaweed – crumbled (I like some bigger chunks)
Vegetables
6 cups broccoli – sliced thin (use florets and stalks)
1 cup onion – rough chop
1 cup carrots or red peppers – matchsticks
2 cups cremini mushrooms sliced fairly thick (you want a meaty texture when cooked)
¼ teaspoon salt
Sunflower oil for stir-frying vegetables
Steps
In a small saucepan, combine all the sauce ingredients together. Use a fork or whisk to stir. Make sure there are no lumps. Bring the liquid to a simmer to let the sauce thicken up. Add the crumbled dry seaweed to the pot. Take it off the heat and let it sit, while you prepare the other ingredients.
In a large pan or wok, add a splash of oil. When it is hot, stir-fry the vegetables. Add a pinch of salt and a little water. Toss the vegetables until they start to turn colour. They are ready when the broccoli is a deep green and the water has evaporated.
Turn down the heat. Add the sauce to the pan and toss until everything is well-coated.
Serve immediately with your favorite grain, noodle or vegetable rice.
