First clean your oyster mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Don't rinse your mushrooms because mushrooms hold a lot of water. Then split mushrooms in half to resemble strips slightly.
Add mushrooms to a bowl along with 1 teaspoon of dark soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, and 1 teaspoon of mirin sake. Mix all ingredients together until they fully coat mushrooms. Cover and allow mushrooms to marinate for 10 minutes.
While mushrooms marinate, begin assembling your teriyaki sauce by combining 1 tablespoon cornstarch, 2 tablespoon dark soy sauce, 1 teaspoon rice vinegar, 1 tablespoon mirin sake, 3 tablespoon organic cane sugar, and ½ cup water in a bowl or measuring cup. Set aside.
Grab a skillet heat on medium high heat. Add 1 teaspoon of sesame oil to your pan along with minced 1 teaspoon garlic, 2 cups broccoli, and marinate mushrooms. Stir fry for about 2 to 3 minutes until broccoli starts to soften. Then proceed to pour your teriyaki sauce in your skillet and stir over veggies for 1 - 2 minutes until sauce starts to thicken.
Serve over rice, quinoa, or noodles. Garnish with green onions. This recipe will last in the refrigerator for 2-3 days. It is NOT freezer friendly.