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–+ servings
Broccoli and Mushroom Stir Fry

Broccoli and Mushroom Stir Fry: 20-Minute Vegan Sensation

This Broccoli and Mushroom Stir Fry is a quick and healthy vegan dish that can be prepared in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce Ingredients
  • 1 cup Vegetable Broth Substitute with water or vegetable stock.
  • 2 tbsp Light Soy Sauce Swap with tamari for gluten-free.
  • 1 tbsp Dark Soy Sauce Optional for depth.
  • 1 tbsp Sugar Use a natural sweetener if desired.
  • 1 tsp Ground Black Pepper Adjust according to your taste.
  • 1 tbsp Sesame Oil Olive oil works as a substitute.
  • 1 tbsp Cornstarch Arrowroot powder can be an alternative.
Vegetable Ingredients
  • 2 cups Broccoli Substitute with snow peas or bell peppers.
  • 1 cup Button Mushrooms ShiItake or other mushrooms can be used.
  • 1 tbsp Minced Ginger Essential for authentic flavor.
  • 2 cloves Garlic Fresh garlic maximizes potency.
  • 2 pieces Dried Chinese Chili Peppers Adjust based on spice preference.
  • 2 tbsp Green Onions Can be replaced with chives.
Cooking Ingredients
  • 2 tbsp Peanut Oil Canola or sunflower oil as substitutes.
  • 1 tsp Salt Use lightly if utilizing soy sauce.

Equipment

  • Skillet
  • Small bowl
  • whisk

Method
 

Preparation Steps
  1. In a small bowl, whisk together the vegetable broth, light soy sauce, dark soy sauce, sugar, and ground black pepper to create the sauce. Mix cornstarch with a few tablespoons of water to create the slurry. Set both aside.
  2. In a skillet, bring water to a gentle boil. Add broccoli and a pinch of salt, cover, and steam for about 1 minute until bright green and slightly tender. Transfer to a plate.
  3. Wipe out the skillet, add peanut oil, and heat over medium-high. Add sliced mushrooms, searing without stirring for about 1 minute. Continue sautéing for 2 to 3 minutes until brown and tender.
  4. Push mushrooms to the side and add minced garlic, fresh ginger, and dried chili peppers. Stir for about 30 seconds until fragrant.
  5. Return steamed broccoli to the skillet and mix with mushrooms and aromatics. Pour in the sauce and let it bubble for about 1 minute. Stir in the slurry, cooking for an additional minute until thickened.
  6. Remove from heat and transfer stir fry to a serving plate. Serve hot as a standalone meal or over rice or noodles.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 90mgCalcium: 100mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat on the stovetop, adding water or broth as needed.

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