Easy Vegan Broccolini & Mushroom Salad with Peanut Sauce

Step 1: Blanch the Broccolini and Mushrooms

1. Bring a pot of water to a boil (100°C / 212°F).
2. Blanch the broccolini for 1 minute, then remove and place in ice water.
3. In the same water, blanch the sliced baby king oyster mushrooms for 2 minutes, then drain and place in ice water.
4. Drain both and place in a large mixing bowl.
   

Step 2: Prepare the Peanut Sauce

1. In a small bowl, mix 1 tablespoon peanut butter with 6 tablespoons warm water until smooth.
2. Stir in 1 teaspoon sesame oil for extra flavor.

Step 3: Prepare the Seasoning

1. In a separate small bowl, combine minced garlic, chopped green onion, white sesame seeds, and chili powder.
2. Heat 1–2 tablespoons vegetable oil in a pan until hot, then carefully pour the hot oil over the seasoning mixture to release the aroma.

Step 4: Make the Dressing

1. Add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/2 tablespoon oyster sauce to the bowl with the aromatics.
   
2. Stir to combine, then pour in the prepared peanut sauce and mix well.

Step 5: Toss the Salad

1. Pour the dressing mixture over the blanched broccolini and mushrooms.
2. Toss gently until everything is evenly coated.

Step 6: Serve

1. Transfer the salad to a serving dish.
2. Optionally, sprinkle with extra sesame seeds or fresh green onions for garnish.