Broccoli and Mushroom Stir Fry

A quick and nutritious stir fry featuring broccoli and mushrooms, perfect for weeknight dinners or as a colorful side dish.

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Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Keyword: Broccoli, Mushroom, Quick Meal, Stir Fry, vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 220kcal

Ingredients

For the sauce

2 tablespoons vegetable broth
1.5 tablespoons light soy sauce
0.5 teaspoon dark soy sauce
1 teaspoon sugar
0.25 teaspoon ground black pepper
0.5 teaspoon sesame oil

For the cornstarch mixture

1 tablespoon cornstarch
2 tablespoons water

Main ingredients

1 lb broccoli, cut to bite-size florets
0.5 lb button mushrooms, sliced
4 dried Chinese chili peppers
2 cloves garlic, minced
1 tablespoon minced ginger
2.5 tablespoons peanut oil
1 Pinch of salt

Instructions

Preparation

In a small bowl, mix together the vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil. Set aside.
In another small bowl, combine cornstarch and water, stirring well until mixed. Set aside.

Cooking

Heat ¼ cup of water in a large skillet over medium-high heat. Once boiling, add broccoli and sprinkle with a pinch of salt. Cover and steam for 1 minute.
Uncover the pan and stir broccoli, cooking until al dente. Transfer broccoli to a plate.
Wipe the pan clean. Heat 2 tablespoons of peanut oil over high heat, add sliced mushrooms, and sear without stirring for 1 minute. Flip mushrooms and stir occasionally for 2-3 minutes until browned and juices have evaporated.
Push mushrooms to one side of the pan. Add remaining ½ tablespoon peanut oil, dried chili peppers, minced garlic, minced ginger, and sliced green onions. Stir until chili peppers turn dark red.
Add cooked broccoli back to the pan, pour the prepared sauce over, and stir. Cook for 30 seconds.
Stir the cornstarch mixture again and swirl it into the pan. Cook and stir until the sauce thickens.
Transfer stir fry to a plate and serve hot over steamed rice or as a side dish.

Notes

For a quick meal, serve hot over steamed rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or stovetop, adding water or broth if needed.

Nutrition