Mix together all the sauce ingredients in a bowl or jug and set aside for later.
4 tbsp peanut butter, 6 tbsp water, 3 tbsp tamari, 3 tbsp nutritional yeast, 2 tsp white miso
Put a wok over high heat and add a splash of oil (something with a high smoke point like sesame oil or groundnut oil).
Add the oyster mushrooms to the wok and stir fry until golden and all of the liquid has evaporated. Keep stirring to ensure they cook evenly and don’t stick. This should take a few minutes.
3 cloves garlic, 1 tsp chilli flakes
Once the mushrooms are golden-brown and any moisture has evaporated from the wok, turn down to medium-high heat, add the garlic and chilli and stir fry for another 30 seconds.
450 g oyster mushrooms
Chuck the broccoli in and stir fry for 3-4 minutes until the broccoli is cooked to your liking. For best results, it should retain a crunch.
300 g broccoli
Optionally throw in a tablespoon of sesame seeds and stir for 30 seconds.
1 tbsp sesame seeds
Pour the stir fry sauce over and fry for another minute while stirring just to bring the sauce up to temperature and coat the mix.
3 tbsp tamari, 3 tbsp nutritional yeast, 2 tsp white miso
Serve with noodles or rice and optionally add a drizzle of sesame oil, extra chilli flakes and tamari or soy sauce.
1 tbsp sesame seeds, 1 drizzle sesame oil, rice or noodles