Mushroom and broccoli stir-fry

Ingredients for 3 servings:

• 400 g mixed mushrooms (e.g. oyster mushrooms, button mushrooms)
• ½ bunch of spring onions
• ½ bunch spring onion(s), red
• 500 g broccoli
• 1 pepper, fresh
• 1 stalk of lemongrass
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sweet chili sauce
• 4 tbsp, heaped peanut butter
• 2 tbsp sesame oil
• e.g. Szechuan pepper
• 200 ml broth (broccoli broth)
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Wash the broccoli, trim and peel the stalks, and place in boiling water for 8 minutes. After 3 minutes, add the florets and cook. Caution: It shouldn’t be too soft! Then remove, drain, and let cool slightly. Measure out 200 ml of the stock and set aside. Cut the spring onions into 1 cm pieces, rinse them in a sieve, and let them drain. Clean the oyster mushrooms and cut into strips. Clean and quarter the button mushrooms, and cut larger mushrooms into eighths. Chop the peppers and remove the seeds if desired (depending on how spicy you want it). Cut the lemongrass into pieces about 1 cm long. Slice the broccoli stalks and carefully separate the florets. Heat the coconut oil in a wok or deep pan and sauté the spring onions, lemongrass, and peppers. Then add the broccoli stalks and mushrooms and cook until al dente. Stir the soy and oyster sauces and peanut butter into 200 ml of broccoli stock and add to the wok. Press in the garlic, bring to a boil, and add the broccoli. Reduce the heat and simmer gently until the broccoli is warm. Be careful, this will happen very quickly. The broccoli shouldn’t be too soft. Season with pepper and the chili sauce. Drizzle the sesame oil over the dish before serving. Serve with rice or mie noodles.