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Ingredients
⅓ cup gluten-free soy sauce
3 tbsp water
2 tbsp Chinese rice wine
2 tbsp vegetable oil
1 tbsp grated fresh ginger
1 pound broccoli
7 ounces mushrooms
1 red bell pepper
3 cloves garlic
1 tsp sesame oil
¼ tsp red pepper flakes
¼ tsp dry mustard
Preparation instructions
Chop ginger and garlic. Now, whisk together soy sauce, water, sesame oil, red pepper flakes and dry mustard in a bowl. Set it aside. In a skillet, bring 1 inch of water to a boil. Add the broccoli and cook for 2-3 minutes.
Strain the broccoli and then run it under cold water. Set aside and allow it to fully drain. Now, heat 2 tablespoons of vegetable oil in the skillet. Add mushrooms and red peppers and cook for 5-6 minutes.
Add the garlic and ginger and cook, stirring constantly. Put the broccoli in the pan and cook until warmed through. Add the sauce. Toss and cook until the sauce is slightly thickened. Transfer to a serving dish and enjoy!
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