01 -
Using a damp paper towel, wipe your oyster mushrooms clean one by one. Do not rinse them to avoid water absorption. Split the mushrooms in half to resemble strips.
02 -
In a bowl, combine oyster mushrooms, 1 teaspoon of dark soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of toasted sesame oil, and 1 teaspoon of mirin sake. Mix thoroughly to coat the mushrooms evenly. Cover and let marinate for 10 minutes.
03 -
In a separate bowl, mix 1 tablespoon of cornstarch, 2 tablespoons of dark soy sauce, 1 teaspoon of rice vinegar, 1 tablespoon of mirin sake, 3 tablespoons of organic cane sugar, and 1/2 cup of water. Set aside.
04 -
Heat a skillet over medium-high heat. Add 1 tablespoon of toasted sesame oil, 1 teaspoon of minced garlic, 2 cups of broccoli, and the marinated mushrooms. Stir fry for 2–3 minutes until the broccoli begins to soften.
05 -
Pour the prepared teriyaki sauce into the skillet. Stir continuously for 1–2 minutes until the sauce thickens and coats the vegetables and mushrooms evenly.
06 -
Serve the stir fry over steamed Jasmine rice, quinoa, or noodles. Garnish with chopped green onions.