Broccoli and Mushroom Stir Fry
User Reviews
5.0
18 reviews
Excellent
Broccoli and Mushroom Stir Fry
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This Broccoli and Mushroom Stir Fry is a simple, delicious veggie dish for any night of the week. It uses fresh aromatics and some Chinese seasonings to boost the flavor profile and make every bite irresistible. {Vegan, Gluten-Free Adaptable}To make the dish gluten free, use tamari to replace the soy sauce.
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Ingredients
Sauce
- 2 tablespoons vegetable broth
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir-Fry
- 1 lb broccoli , cut to bite-size florets
- Pinch of salt
- 2 1/2 tablespoons peanut oil
- 1/2 lb button mushrooms , sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic , minced
- 1 tablespoon minced ginger
- 2 green onions , sliced
Instructions
- Mix the sauce ingredients in a small bowl and set aside.
- Add the slurry ingredients in a small bowl and stir to mix well.
- Heat 1/4 cup water in a large skillet over medium-high heat until hot. When the water starts to boil, add the broccoli and sprinkle with a pinch of salt. Cover the pan and let steam for 1 minute. Uncover the pan and stir, until the broccoli is al dente and the water has evaporated. Transfer the broccoli to a big plate.
- Wipe the pan clean with paper towels and add 2 tablespoons of the oil. Turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan.
- Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
- Add the broccoli back to the pan. Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.
Nutrition Information
Show Details
Serving
1serving
Calories
156kcal
(8%)
Carbohydrates
14.8g
(5%)
Protein
5.9g
(12%)
Fat
9.7g
(15%)
Saturated Fat
1.6g
(8%)
Sodium
405mg
(17%)
Potassium
605mg
(17%)
Fiber
4g
(16%)
Sugar
4.3g
(9%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 156kcal | 8% |
| Carbohydrates | 14.8g | 5% |
| Protein | 5.9g | 12% |
| Fat | 9.7g | 15% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 405mg | 17% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4.3g | 9% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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