Vegan Oyster Mushroom & Broccoli Stir Fry

09 Jul 2021
Vegan Oyster Mushroom & Broccoli Stir Fry

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


The Sichuan Peppercorns and Chinese 5 Spice in this simple vegan stir fry really bring this dish together. The mushrooms can be substituted for alternatives, but oyster mushrooms or shredded Eryngii work best.



340g Oyster Mushrooms – torn lengthways

2 tsp Chicken Seasoning – I use Tubby Toms Mother Clucker

2 Tbsp Groundnut Oil

160g Broccoli – cut into small florets

150g Cabbage – chopped or shredded

1 tsp Sichuan Peppercorns

2 Garlic Cloves – finely chopped

1 thumb Ginger – finely chopped

1 Spring Onion – finely sliced

1 tsp Chinese 5 Spice powder

50ml Water

1 Tbsp Corn Flour

3 Tbsp Maple Syrup

3 Tbsp Light Soy Sauce



Heat a large sauté pan, add the oil and then the mushrooms.

Fry for 7 minutes and stir with tongs infrequently so that the mushrooms can caramelise

Add a pinch of salt and stir but also press the mushrooms with the tongs so that liquid starts coming out.

Sprinkle with the chicken seasoning and fry till the mushrooms are tender and the liquid has cooked off, then remove from the pan and set aside.

Add a touch more oil to the pan, then the peppercorns, garlic, ginger and spring onion and fry for 3 minutes until fragrant.

Add the broccoli and five spice and stir through, then add the water and cover with lid for 8 minutes, the broccoli should be the firmer side of tender.

In a bowl, add the corn flour and slowly stir while adding the maple syrup and soya sauce to get a smooth sauce.

Add the cabbage to the pan and mix through, and then add the sauce and stir.

Once the sauce starts to thicken, return the mushrooms to the pan and mix to cover all the veg in the sauce.


Serve with rice of choice and garnish with sesame seeds, chilli oil and spring onions.

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