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Broccoli and Mushroom Stir Fry

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A flavorful and healthy Broccoli and Mushroom Stir Fry with savory Chinese seasonings, perfect as a quick and easy dinner or a side dish.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Stir Fry
  • Method: Stir-frying
  • Cuisine: Chinese
  • Diet: Vegan

Ingredients

2 tablespoons vegetable broth

1 1/2 tablespoons light soy sauce (or tamari for gluten-free)

1/2 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon ground black pepper

1/2 teaspoon sesame oil

1 tablespoon cornstarch

2 tablespoons water

1 lb broccoli, cut into bite-size florets

Pinch of salt

2 1/2 tablespoons peanut oil

1/2 lb button mushrooms, sliced

4 dried Chinese chili peppers

2 cloves garlic, minced

1 tablespoon minced ginger

2 green onions, sliced

Instructions

  1. 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 the cornstarch and water to create the slurry. Stir well until the cornstarch is fully dissolved.
  2. Heat 1/4 cup of water in a large skillet over medium-high heat until hot and boiling. Add the broccoli and sprinkle with a pinch of salt. Cover the skillet and let the broccoli steam for about 1 minute. Uncover and stir, cooking until the broccoli is al dente and the water has evaporated. Transfer the broccoli to a plate and set aside.
  3. Wipe the skillet clean with paper towels and add 2 tablespoons of peanut oil. Turn the heat to high and add the mushrooms. Let them sear without stirring for 1 minute. Flip the mushrooms and cook for another 2-3 minutes, stirring occasionally, until browned and all the juice has evaporated.
  4. Move the mushrooms to one side of the skillet. Add the remaining 1/2 tablespoon of peanut oil to the empty side. Add the dried chili peppers, garlic, ginger, and green onions. Stir briefly until the chili peppers darken and the aromatics become fragrant, about 1 minute.
  5. Add the cooked broccoli back to the skillet and pour in the prepared sauce. Stir everything together and cook for about 30 seconds. Stir the slurry again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir continuously until the sauce thickens and coats the broccoli and mushrooms. Transfer everything to a large plate and serve hot.

Notes

  • This dish can be made gluten-free by using tamari instead of soy sauce.
  • Add extra chili peppers for more heat if desired.
  • Feel free to add other vegetables such as bell peppers or snap peas for more variety.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cheftinaskitchen.com/broccoli-and-mushroom-stir-fry/