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Broccoli and Mushroom Stir Fry

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 156 kcal
Course: Side Dish
Cuisine: Chinese

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

    Cup of Yum
  1. Mix the sauce ingredients in a small bowl and set aside.
  2. Add the slurry ingredients in a small bowl and stir to mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.