If you’re looking for a simple, nutritious, and flavorful meal, this Broccoli Mushroom Stir-Fry is just the recipe you need. Packed with vibrant vegetables, crunchy cashews, and a savory sauce, this stir-fry is a perfect side dish or light main course. Ready in just minutes, it’s a healthy, plant-based option for busy weeknights.
Ingredients
For the Stir-Fry:
- 2 cups broccoli, cut into small florets
- 1/4 cup red onion, chopped small
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1/4 teaspoon crushed red pepper (optional)
- 2 teaspoons fresh ginger, grated
- 1/4 cup vegetable broth (or water)
- 1/2 cup carrot, shredded
- 1/4 cup cashews (optional) or water chestnuts
- 1 tablespoon sesame seeds
For the Sauce:
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon coconut sugar (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together rice wine vinegar, soy sauce, and coconut sugar (if using). Set aside.
- Cook the Vegetables: Heat a large skillet or wok over medium-high heat.Add a splash of water or a small amount of oil to the pan, then add the garlic, ginger, and red onion. Cook for 1–2 minutes until fragrant.
- Add the Broccoli and Mushrooms: Add the broccoli florets and sliced mushrooms to the skillet. Stir-fry for 3–4 minutes, adding vegetable broth or water as needed to prevent sticking.
- Incorporate the Carrots and Cashews: Stir in the shredded carrots and cashews (or water chestnuts). Cook for an additional 2–3 minutes until the vegetables are tender-crisp.
- Add the Sauce: Pour the prepared sauce over the stir-fry, tossing everything to coat evenly. Cook for another 1–2 minutes to heat through and allow the flavors to meld.
- Finish and Serve: Sprinkle with sesame seeds and crushed red pepper (if using) before serving.Serve hot over steamed rice, quinoa, or noodles for a complete meal.
Conclusion
This Broccoli Mushroom Stir-Fry is a quick and healthy way to enjoy a flavorful combination of fresh vegetables and savory sauce. Perfect as a side dish or light entrée, it’s a versatile recipe that can be customized with your favorite add-ins. Try it today and savor the vibrant taste of this simple, nutritious dish.
Broccoli Mushroom Stir-Fry
A quick and healthy broccoli and mushroom stir-frywith a savory sauce, perfect for a light and wholesome meal.
Ingredients
For the Stir-Fry:
- 2 cups broccoli cut into small florets
- 1/4 cup red onion chopped small
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1/4 teaspoon crushed red pepper optional
- 2 teaspoons fresh ginger grated
- 1/4 cup vegetable broth or water
- 1/2 cup carrot shredded
- 1/4 cup cashews optional or water chestnuts
- 1 tablespoon sesame seeds
For the Sauce:
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon coconut sugar optional
Instructions
- Prepare the Sauce: In a small bowl, whisk together rice wine vinegar, soy sauce, and coconut sugar (if using). Set aside.
- Cook the Vegetables: Heat a large skillet or wok over medium-high heat. Add a splash of water or a small amount of oil to the pan, then add the garlic, ginger, and red onion. Cook for 1–2 minutes until fragrant.
- Add the Broccoli and Mushrooms: Add the broccoli florets and sliced mushrooms to the skillet. Stir-fry for 3–4 minutes, adding vegetable broth or water as needed to prevent sticking.
- Incorporate the Carrots and Cashews: Stir in the shredded carrots and cashews (or water chestnuts). Cook for an additional 2–3 minutes until the vegetables are tender-crisp.
- Add the Sauce: Pour the prepared sauce over the stir-fry, tossing everything to coat evenly. Cook for another 1–2 minutes to heat through and allow the flavors to meld.
- Finish and Serve: Sprinkle with sesame seeds and crushed red pepper (if using) before serving. Serve hot over steamed rice, quinoa, or noodles for a complete meal.