Step 1

Mix the marinade ingredients: 1 tbsp tamari, 2 tsp rice vinegar, 2 tsp maple syrup, 2 tsp sesame oil and 1 tsp liquid smoke in a medium mixing bowl. If your mushrooms are on the large side, slice them lengthwise into smaller pieces. Place them in the marinade and mix well so that they get evenly coated. Set aside for at least 30 minutes for the mushrooms to soften and absorb the marinade's flavours.

Step 2

Mix the remaining ingredients: 1 tbsp tamari, 2 tsp rice vinegar, 1 tsp maple syrup and 2 tsp sesame oil in a bowl and set aside. This will be used to season the broccoli.

Step 3

Cook your rice. I used brown rice, which takes about 35-40 minutes to cook, so I started cooking it about 25 minutes before I started on the stir-frying. If you use white rice it will cook in the same time it takes for the stir-fry to be ready.

Step 4

Heat up 2 tsp of peanut oil in a non-stick wok. Add spring onion, garlic, ginger and chilli and stir-fry on a medium heat until softened and fragrant, for about 1-2 minutes. Transfer to a large plate and set aside.

Step 5

Heat up another 2 tsp of oil. Once hot, add marinated mushrooms. Stir-fry for 4-5 minutes, until lightly browned and softened. Transfer to the plate with the aromatics and set aside.

Step 6

Finally, heat up another 2 tsp of oil and add the broccoli florets. Stir-fry for 5 minutes until cooked yet still crunchy. Season the broccoli with the mixture you prepared in step 2.

Step 7

Return the aromatics and cooked mushrooms to the wok. Allow them both to warm up before piling on top of cooked rice. Serve sprinkled with crunched peanuts and fresh coriander.