⅓ cup gluten-free soy sauce
3 tablespoons water
2 tablespoons Chinese rice wine
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
1 pound broccoli
7 ounces of mushrooms
1 red bell pepper
3 cloves of garlic
1 teaspoon sesame oil
¼ teaspoon red pepper
¼ teaspoon dry mustard
Mince the ginger and garlic. Now, mix together soy sauce, water, sesame oil, red pepper and dry mustard in a bowl. Leave it by the side. In a saucepan, boil 1 inch of water. Add broccoli and cook for 2-3 minutes.
Strain the broccoli and then wash it under cold running water. Set aside and let it drain completely. Now, heat 2 tablespoons of vegetable oil in a pan. Add mushrooms and red pepper and cook for 5-6 minutes.
Add garlic and ginger and cook, stirring constantly. Place the broccoli in the pan and cook until hot. Add sauce. Toss and cook until sauce thickens slightly. Switch to a serving dish and enjoy!