PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 4
Healthy, delicious Broccoli and Mushroom Stir-Fry that you can make in less than twenty minutes from start to finish! My go-to substitute for broccoli and beef if I am feeling vegan. And the mushrooms have a meaty flavour when cooked so, surely you will not miss the meat, and with broccoli, this makes this dish super satisfying! If you want something easy, quick, healthy, and delicious, this broccoli and mushrooms stir-fry is your best option!
INGREDIENTS
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon oil grapeseed, avocado, canola, etc.
2 teaspoons minced ginger
2 garlic cloves, minced
¼ teaspoons red pepper flakes
1 pound broccoli florets
10 ounces sliced mushrooms
¼ c. water
½ tablespoon toasted sesame seeds, to garnish
How to make Broccoli and Mushroom Stir-Fry
Step 1: Place the soy sauce, vinegar, and sugar in a small bowl. Whisk until the sugar has completely dissolved.
Step 2: Heat the oil in a large non-stick skillet over medium-high heat. Cook the garlic, ginger, and red pepper flakes in the hot oil for about 30 seconds.
Step 3: In the skillet, add the broccoli along with the mushrooms and water, then stir fry until the veggies begin to brown and cooked in your desired doneness. This takes about 5 to 7 minutes.
Step 4: Pour in the soy sauce mixture and continue to cook for a minute more. Remove from the heat when done. Before serving, sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds. Enjoy!
NOTES:
Make sure to evenly slice the vegetables. This helps to cook the veggies at the same time. Into the same-sized pieces, cut the broccoli and mushrooms.
Before starting to fry, prep the soy sauce mixture first.
If adding cashews, add them to the stir-fry, at the same time as the soy sauce mixture. Cashews add a wonderful texture and flavour to the dish so I would recommend not skipping them.
NUTRITION FACTS:
Calories: 107kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 550mg | Potassium: 603mg | Fiber: 4g | Sugar: 7g | Vitamin A: 798IU | Vitamin C: 103mg | Calcium: 56mg | Iron: 1mg
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon oil grapeseed, avocado, canola, etc.
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- ¼ teaspoons red pepper flakes
- 1 pound broccoli florets
- 10 ounces sliced mushrooms
- ¼ c. water
- ½ tablespoon toasted sesame seeds, to garnish
Instructions
Step 1: Place the soy sauce, vinegar, and sugar in a small bowl. Whisk until the sugar has completely dissolved.
Step 2: Heat the oil in a large non-stick skillet over medium-high heat. Cook the garlic, ginger, and red pepper flakes in the hot oil for about 30 seconds.
Step 3: In the skillet, add the broccoli along with the mushrooms and water, then stir fry until the veggies begin to brown and cooked in your desired doneness. This takes about 5 to 7 minutes.
Step 4: Pour in the soy sauce mixture and continue to cook for a minute more. Remove from the heat when done. Before serving, sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds. Enjoy!
Notes
Make sure to evenly slice the vegetables. This helps to cook the veggies at the same time. Into the same-sized pieces, cut the broccoli and mushrooms. Before starting to fry, prep the soy sauce mixture first. If adding cashews, add them to the stir-fry, at the same time as the soy sauce mixture. Cashews add a wonderful texture and flavour to the dish so I would recommend not skipping them.
