Vegan Black Pepper Ste’ks Chinese Broccoli Bowl

Instructions

1. Prepare the Chinese broccoli

   Wash the Chinese broccoli well and trim the dry ends. If the stems are thick, slice them in half lengthwise so they cook evenly. Separate the thicker stems from the leafy tops.

2. Make the sauce

   In a small bowl, whisk together the vegan mushroom oyster-style sauce, soy sauce, water, rice vinegar, maple syrup, sesame oil, black pepper and the cornstarch slurry. Set aside.

3. Blanch the Chinese broccoli

   Bring a large pot of water to a boil. Add the broccoli stems first and cook for 1 to 2 minutes. Add the leafy tops and cook for another 30 to 60 seconds, until the greens are bright and tender-crisp. Drain well and set aside.

4. Cook the Black Pepper Ste'ks

   Heat the oil in a large skillet or wok over medium-high. Add the Black Pepper Ste'ks and cook for 3 to 5 minutes, stirring often, until hot and lightly browned at the edges. Add 2 to 3 teaspoons of water as needed while tossing to heat everything evenly. Transfer to a plate and set aside.

5. Stir-fry the aromatics

   In the same skillet, add the garlic, ginger and the white parts of the green onions. Stir-fry for 30 to 60 seconds, just until fragrant.

6. Bring the bowl together

   Add the blanched Chinese broccoli back to the skillet. Pour in the sauce and toss gently until the broccoli is coated and the sauce becomes glossy. Return the Black Pepper Ste'ks and toss everything together for 1 to 2 minutes, until hot and evenly coated.

7. Assemble the bowls

   Divide the rice between four bowls. Top with the Black Pepper Ste'ks and Chinese broccoli. Finish with sliced green onions, sesame seeds and chili crisp or chili oil if desired. Serve hot.