Vegan Teriyaki Oyster Mushrooms (Print Version)

# Ingredients:

→ Marinate

01 - 1 package oyster mushrooms (approximately 1 pound)
02 - 1 teaspoon dark soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon toasted sesame oil
05 - 1 teaspoon mirin sake

→ Vegan Teriyaki Sauce

06 - 1 tablespoon cornstarch
07 - 2 tablespoons dark soy sauce
08 - 1 teaspoon rice vinegar
09 - 1 tablespoon mirin sake
10 - 3 tablespoons organic cane sugar
11 - 1/2 cup water

→ Stir Fry, Serving, Garnish

12 - 1 tablespoon toasted sesame oil
13 - 1 teaspoon garlic paste or minced garlic
14 - 2 cups broccoli
15 - 4 cups steamed Jasmine rice or quinoa
16 - Green onions

# Instructions:

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.

# Notes:

01 - This dish is not freezer-friendly but can be stored in the refrigerator for 2–3 days.
02 - You can substitute oyster mushrooms with tofu, chickpeas, seitan, or soy curls.
03 - Mirin sake adds sweetness but can be skipped if unavailable.