Flavorful Broccoli and Mushroom Stir-Fry with a Kick

This Broccoli and Mushroom Stir-Fry is the perfect choice. Packed with fresh vegetables, aromatic spices, and a savory sauce, this stir-fry comes together in just minutes. With its simple yet flavorful ingredients, this dish is sure to satisfy your taste buds while keeping things light and nutritious. The combination of broccoli and mushrooms provides a delightful texture contrast, and the kick from dried chili peppers adds just the right amount of heat.

Ingredients:

For the 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

For the Slurry:

• 1 tablespoon cornstarch
• 2 tablespoons water

For the Stir-Fry:

• 1 lb (450 g) broccoli, cut into bite-sized florets
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 8 ounces (225 g) of button mushrooms, thinly sliced.
• 4 dried Chinese chili peppers
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 green onions, sliced

Instructions:

1. Prepare the Sauce: In a small bowl, combine the vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil. Stir well to dissolve the sugar and set aside.
2. Make the Slurry: In another bowl, combine the cornstarch with water, stirring until the cornstarch is fully dissolved. This will help thicken the sauce later in the stir-fry.
3. Blanch the Broccoli: Heat a saucepan of water with salt until it reaches a rolling boil. Add the broccoli florets and blanch them for about 1-2 minutes, just until they turn bright green. Drain and set aside. This step helps to soften the broccoli slightly while keeping its vibrant color and crunch.
4. Heat the Oil: In a spacious wok or frying pan, warm the peanut oil over medium-high heat. Once the oil is hot, add the dried Chinese chili peppers and stir-fry them for 30 seconds to release their heat and flavor.
5. Sauté Aromatics: Add the minced garlic and ginger to the wok, stirring constantly to avoid burning, for about 30 seconds until fragrant.
6. Cook the Mushrooms: Toss in the sliced mushrooms and stir-fry them for about 3-4 minutes until they begin to soften and release their moisture.
7. Stir-Fry the Broccoli: Add the blanched broccoli florets to the wok and stir-fry for another 2-3 minutes, mixing them well with the mushrooms and aromatics.
8. Add the Sauce and Slurry: Pour the prepared sauce over the vegetables, stirring to coat everything evenly. Give the cornstarch slurry a quick stir and pour it into the wok. Stir-fry for another 1-2 minutes, allowing the sauce to thicken and coat the vegetables nicely.
9. Finish with Green Onions: Add the sliced green onions to the stir-fry and toss everything together. Cook for another minute until the green onions soften slightly and everything is well combined.
10. Serve: Remove from heat and serve the stir-fry hot over steamed rice or noodles. Enjoy the delicious combination of flavors and textures in every bite!

Conclusion:

This Broccoli and Mushroom Stir-Fry is a perfect blend of fresh, earthy vegetables and savory spices. The combination of soy sauces, garlic, and ginger creates a deep, rich flavor, while the dried chili peppers add just the right amount of heat. Whether you’re looking for a quick dinner or a flavorful side dish, this stir-fry is sure to be a hit. It’s a healthy, versatile recipe that can easily be customized to your taste by adding other vegetables or proteins. Enjoy this vibrant and delicious dish anytime you crave a satisfying meal!