Vegan MoFo 2018 - Day 19 - Mushroom and Broccoli Stir Fry

Hey Vegan MoFo Friends,

Ever since I made the mushroom lettuce wraps the other day I’ve been thinking about making Mushroom and Broccoli Stir Fry.  I made it tonight for dinner.  Again, I made the sauce first and then just cut up the veggies and put the rice cooker on.  Dave and I absolutely loved this dish.  It has great flavor and it’s not very heavy. 

Mushroom and Broccoli Stir Fry

¾ cup water (warm)

1 teaspoon Better than Bouillon Vegetable bouillon base

2 teaspoons sugar

2 Tablespoons soy sauce

¼ teaspoon sesame oil

¼ teaspoon garlic powder

¼ teaspoon onion powder

Mix the bouillon base and the sugar in the warm water to dissolve.  Add the soy sauce, sesame oil, garlic powder and onion powder; stir.

¼ medium red onion chopped

6 ounces mushrooms sliced thick

2 bunches of broccoli, cut into florets

2 Tablespoons Earth Balance margarine

Melt the margarine and add the onion and sprinkle with a little sea salt.  Cook over medium heat until translucent.  Add the mushrooms and cook a few more minutes.  Add the broccoli florets and the sauce.  Cover and continue to cook until the broccoli is done to your liking – about 5 minutes.

1 Tablespoon cold water

1 teaspoon corn starch

Mix the cold water and the corn starch in a glass.  Add to the broccoli and mushroom mixture.  This will thicken the sauce nicely.  Serve over white rice.