Vegan Taiwanese Braised Shiitake Mushrooms with Rice

Ingredients

• 1 cup Dried Shiitake Mushrooms
• 2 cups Vegetable Broth
• 3 tablespoons Soy Sauce
• 1 tablespoon Dark Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Brown Sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 teaspoon Sesame Oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked Rice
• 2 tablespoons Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup Dried Shiitake Mushrooms in a heatproof bowl and cover with very hot water. Let them soak for 30 minutes, or until they are soft and pliable. Carefully scoop out 1 cup of the mushroom soaking liquid and set it aside. Squeeze any excess water from the softened mushrooms.
2. 2Remove and discard the tough stems from the 1 cup Dried Shiitake Mushrooms, if they are still attached. Slice the mushroom caps thinly, about 0.635 cm thick.
3. 3In a large heavy-bottomed pot, combine the 2 cups Vegetable Broth, 3 tablespoons Soy Sauce, 1 tablespoon Dark Soy Sauce, 1 tablespoon Rice Vinegar, 1 tablespoon Brown Sugar, 1 tablespoon Ginger, and 2 cloves Garlic. Stir to combine.
4. 4Add the sliced shiitake mushrooms and the reserved 1 cup of mushroom soaking liquid to the pot. Bring the mixture to a simmer over medium-high heat, about 204.4°C (200°C).
5. 5Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring occasionally. The mushrooms should become tender and absorb the flavors.
6. 6In a small bowl, whisk together the 1 tablespoon Cornstarch and 2 tablespoons Water until smooth, creating a slurry. Pour this slurry into the simmering mushroom mixture, stirring constantly until the sauce thickens, which should take about 1-2 minutes. The sauce will become glossy.
7. 7Remove the pot from the heat and stir in the 1 teaspoon Sesame Oil.
8. 8Serve the braised shiitake mushrooms generously over the 4 cups Cooked Rice. Garnish with the 2 tablespoons chopped Scallions before serving.

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