Broccoli and Mushroom Stir Fry
This broccoli and mushroom stir fry combines steamed broccoli florets with seared button mushrooms, garlic, ginger, and dried chili peppers for a savory and slightly spicy vegetable dish. The fresh broccoli is steamed just until tender-crisp, while the mushrooms are cooked until browned and their moisture evaporates, adding a rich, umami flavor. The sauce blends light and dark soy sauces, vegetable broth, sesame oil, and a hint of sugar and black pepper, thickened with a cornstarch slurry for a glossy finish. The dish is versatile and can be served as a side or a light main.
Ingredients
Sauce
- 2 tablespoons vegetable broth
- 1 1/2 tablespoons soy sauce light
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir-Fry
- 1 lb broccoli , cut to bite-size florets
- Pinch salt
- 2 1/2 tablespoons peanut oil
- 1/2 lb button mushrooms , sliced
- 4 dried chili pepper Chinese variety
- 2 cloves garlic , minced
- 1 tablespoon ginger minced
- 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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 156
% 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.