Description
This vibrant Broccoli and Mushroom Stir Fry is a quick and flavorful Asian-inspired dish that combines tender broccoli florets and seared mushrooms in a savory soy-based sauce with a hint of spice. Perfect for a healthy weeknight meal, it’s packed with vegetables and ready in just 20 minutes.
Ingredients
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
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Vegetables & Aromatics
- 1 lb broccoli, cut to bite-size florets
- Pinch of salt
- 1/2 lb button mushrooms, sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, sliced
Oils
- 2 1/2 tablespoons peanut oil (divided as 2 tablespoons and 1/2 tablespoon)
Instructions
- Prepare the Sauce: In a small bowl, mix together the vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil. Set this sauce mixture aside.
- Mix the Slurry: In another small bowl, combine the cornstarch and water. Stir until smooth and set aside.
- Steam the Broccoli: Heat 1/4 cup of water in a large skillet over medium-high heat until it begins to boil. Add the broccoli florets and sprinkle with a pinch of salt. Cover the skillet and steam the broccoli for 1 minute. Remove the lid and stir the broccoli until it is al dente and the water has evaporated. Transfer broccoli to a large plate.
- Cook the Mushrooms: Wipe the skillet clean with paper towels. Add 2 tablespoons of peanut oil and heat on high. Add the sliced mushrooms and let them sear without moving for 1 minute. Flip the mushrooms and continue cooking, stirring occasionally for 2 to 3 minutes, until they are browned and no liquid remains in the pan.
- Sauté Aromatics and Chillies: Push the mushrooms to one side of the skillet. Pour the remaining 1/2 tablespoon of oil on the other side and add the dried Chinese chili peppers, minced garlic, minced ginger, and sliced green onions. Stir the aromatics a few times until the chilies darken in color, then mix everything together in the pan.
- Combine and Finish: Return the steamed broccoli to the skillet. Pour in the prepared sauce and stir to coat the vegetables. Stir the slurry again to ensure the cornstarch is fully dissolved and add it to the pan. Cook and stir until the sauce thickens and clings to the vegetables, about 30 seconds. Transfer the stir fry to a serving plate. Serve hot as a side dish or over steamed rice as a main dish.
Notes
- Adjust the number of dried chili peppers to control the heat level according to your preference.
- For a gluten-free option, substitute tamari or gluten-free soy sauce.
- Ensure mushrooms are well-seared to avoid excess moisture in the dish.
- This dish can be easily doubled for larger groups.
- Serve with steamed jasmine or brown rice for a complete meal.
