Flavorful Broccoli and Mushroom Stir-Fry with a Kick
Thisflavorful Broccoli and Mushroom Stir-Fry is a quick and healthy dish thatbrings together fresh broccoli, earthy mushrooms, and aromatic spices. Thesimple yet savory sauce, made with soy sauce and sesame oil, adds a rich depthof flavor, while dried chili peppers provide a subtle kick. Perfect for a lightdinner or a tasty side, this stir-fry is easy to make and full of vibrant,satisfying flavors.
Ingredients
- 2 tablespoons vegetable broth
- 1 1/2 tablespoons soy sauce light
- 1/2 teaspoon soy sauce dark
- 1 teaspoon sugar
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 450 Gram broccoli cut into bite-sized florets
- 2 1/2 tablespoons peanut oil
- 225 gram button mushrooms thinly sliced
- 4 Chinese chili peppers dried
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 onions green sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- Sauté Aromatics: Add the minced garlic and ginger to the wok, stirring constantly to avoid burning, for about 30 seconds until fragrant.
- 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.
- 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.
- 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.
- 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.
- 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!
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