Teriyaki Oyster Mushrooms with Roasted Tenderstem Broccoli

Ingredients:

• Rice

• Salt (for boiling water)

• Purple broccoli

• Oil (for roasting and frying)

• Salt & pepper (for seasoning)

• Oyster mushrooms

• Green onion, thinly sliced

• Teriyaki sauce (to taste)

• Sesame seeds (for garnish)

 

Method:

1. Cook the Rice:

   • Rinse rice under cold water.

   • Add to a pan of salted boiling water.

   • Stir once, cover, and reduce to a medium boil.

   • Cook for 15 minutes or until water is absorbed and rice is tender.

1. Roast the Purple Broccoli:

1. • Preheat oven to 180ºC.

   • Wash the tenderstem broccoli and trim any dry ends.

   • Place in a roasting dish, drizzle with a little oil, and season with salt and pepper.

   • Roast for 10–12 minutes until slightly crispy but still tender.

1. Cook the Oyster Mushrooms:

1. • Do not wash mushrooms with water; instead, brush off any dirt.

   • Cut into bite-sized pieces, removing thick stems if desired.

   • Heat oil in a frying pan over medium-high heat.

   • Add mushrooms in a single layer and cook until golden brown, then flip.

   • Add thinly sliced green onion and teriyaki sauce to taste.

   • Fry until bubbling.

1. Serve:

1. • Drain the rice, fluff with a fork, and divide into serving bowls.

   • Spoon mushrooms over the rice and add roasted broccoli.

   • Garnish with sesame seeds and extra sliced green onion.

1. Enjoy!