"Not Beef" & Broccoli

My old chinese food favorite was Beef & Broccoli; this is our version of a Not-Beef & Broccoli that has the same flavors without the meat.   (Will update with pictures as soon as I can.)

Serves about 6 as a main dish


Ingredients:

1 pound mushrooms
1 large onion, chopped
5 cloves garlic, minced
1 large bell pepper, chopped
1 pound broccoli florets, raw or frozen
1 cup carrot sticks or chops
1 cup sno peas, asparagus, or other vegetable
Vegetable broth
Brown rice or quinoa, cooked

Water saute the mushrooms, onion, garlic, and bell pepper in 1/4 cup of water, adding more water as needed.  Cook until the onions are translucent and the mushrooms start releasing their water.   Add 1 cup of no salt added vegetable broth.

Meanwhile, steam the broccoli and other vegetables until brightly colored, well before they get soft.  Add to the saute pan and toss with the sauce, recipe below.  

Serve over cooked brown rice, quinoa, or a bed of chopped broccoli slaw, cooked greens, raw greens....the possibilities are endless. 


Sauce:

1/2 cup onions, minced
5 cloves garlic, minced

Saute these in a small pot with 1/4 cup of water or a half teaspoon of olive oil until onions are translucent.

Meanwhile, in a small bowl, mix 3/4 cup red wine with 1 TBSP cornstarch until dissolved. 

When onions are cooked, add the wine sauce to the pot as well as 1 TBSP oyster sauce or hoison sauce and 2 TBSP lower sodium soy sauce or Braggs or a soy sauce replacement (vinegar, onion powder, molasses).   Cook about 5 minutes on medium/low until it thickens and flavors merge.