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Mushroom and Broccoli by @mymeatlessmeals⠀
? • 250 g portobello mushrooms, sliced and grilled in a pan for about 5-7 minutes on each side. (Try to dehydrate the mushrooms as much as you can to achieve the meaty texture)⠀
• 200 g broccoli florets, cut into bite size. • 2 tbs chopped ginger⠀
• 1 tbs chopped garlic⠀
• 20 g chopped scallions (green onions ??)⠀
• 1 tbs coconut oil⠀
[sauce]⠀
• 1/2 cup vegetable broth (lightly salted)⠀
• 2 tsp arrowroot flour (or corn flour, but the finishing dish won’t look as glossy)⠀
• 2 tbs tamari or soy sauce⠀
• 1/2 tsp black salt⠀
• 1 tsp rice wine vinegar • 1-2 tsp organic sugar⠀
• toasted sesame oil for seasoning afterwards⠀
• white pepper⠀
• 2 servings steamed rice ? ⠀
Instructions:⠀
1. Make the sauce by combining all ingredients in [sauce] and set aside. ⠀
2. Sauté broccoli in coconut oil or any cooking oil you prefer for a few minutes. Since we cut the florets into bite size, the vegetable will cook much faster than usual. ⠀
3. Once the broccoli is cooked about half way, add chopped ginger, chopped garlic, and grilled mushrooms before sautéing until fragrant. ⠀
4. Add the sauce mixture you have prepared and fold everything together quickly. ⠀
5. Add scallions and allow to simmer for a couple minutes.⠀
6. Serve immediately with a side of steamed rice. ⠀
7. Indulge. ♥️
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