Teriyaki Mushrooms 照燒杏鮑菇

I know Teriyaki sauce can be used for seasoning or marinade
with meat, seafood, tofu, and vegetables but I never thought of using it with
mushrooms as a meatless option until I saw Liza from Woksofveggies just made
it recently ! Adapted from Woksofveggies and also Omnivorescookbook recipes, here
is how I make it :

To marinate mushrooms :

-Mixed wild mushrooms, 100g.

Clean mushrooms with brush and marinate with the following sauce
mixture for 15 minutes.

-Soy sauce, 2 tbsp.

-Mirin, 2 tbsp.

-Cooking wine, 2 tbsp.

-Honey, 1 tsp.

-Sesame oil, 2 tbsp.

-Ginger, minced, 1 tbsp.

Other ingredients :

-Tenderstem broccoli, cut into length and cook in a boiling
water for 2 minutes.

-Spring onions and fresh chilli to garnish, chopped.

-Flour slurry to thicken the sauce, 50ml. (Mix equal parts
of plain flour and cold water.)

Cooking method :

-Heat the vegetable oil in a non-stick pan over medium heat.

-Add marinated mushrooms in (Save 1/3 marinade sauce mixture
for later use), gently stir until softened.

-Add tenderstem broccoli.

-Pour the remaining marinade sauce mixture and let it grill for another 1
minute, slowly add flour slurry and turn to low heat.

-When the sauce gets thicken, turn
off the heat and sprinkle with spring onions and chilli.

雖然會用照燒醬料理各種肉類或海鮮食材，但老實說拿來煮一鍋杏鮑菇倒是第一次！但因為照燒醬的調料之一味霖不一定是素的，所以這道菜似乎不能完全歸類成素食，但偶爾想要無肉料理的話，用照燒醬來應用真的很不錯。