Broccoli and Mushroom Stir Fry
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, 450 g
- Pinch of salt
- 2 1/2 tablespoons peanut oil
- 1/2 lb button mushrooms
sliced, 225 g
- 4 dried Chinese chili peppers
- 2 cloves garlic
minced
- 1 tablespoon minced ginger
- 2 green onions
sliced
Directions
- 1
- 2
Mix the sauce ingredients in a small bowl and set aside.
- 3
Add the slurry ingredients in a small bowl and stir to mix well.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
Broccoli and Mushroom Stir Fry
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About this Recipe
Looking for a quick, flavorful vegan dinner that's anything but boring? This Broccoli and Mushroom Stir Fry brings vibrant flavors and satisfying textures to your table in just 20 minutes, making it an ideal choice for any night of the week.
What makes this stir fry truly special is the thoughtful blend of fresh aromatics like ginger and garlic with classic Chinese seasonings. The combination of light and dark soy sauce, balanced with sugar and sesame oil, creates a deep, umami-rich flavor profile that elevates simple vegetables into an irresistible dish. This approach ensures every bite is packed with savory goodness.
Prepare for a delightful dance of textures and tastes. You'll enjoy tender-crisp broccoli florets and earthy button mushrooms, all coated in that savory, slightly sweet sauce. The dried Chinese chili peppers add a subtle warmth that lingers pleasantly, while the fresh green onions brighten the entire dish. It’s naturally vegan and easily adaptable to be gluten-free, offering a delicious and inclusive meal option.
To make this dish gluten-free, simply use tamari in place of the soy sauce specified in the recipe. If you prefer less heat, you can reduce or omit the dried Chinese chili peppers entirely, or add more for an extra kick. While the recipe calls for button mushrooms, feel free to explore other firm mushroom varieties if you wish, though button mushrooms provide a classic and accessible option.
This versatile stir fry makes an excellent, satisfying main course for a busy weeknight or a fantastic side dish alongside steamed rice or noodles. It's a perfect way to add more delicious, vibrant vegetables to your diet.