Broccoli and Mushroom Stir-Fry – Food Faith Fitness

Enjoy a simple yet decadent veggie stir-fry that makes takeout look like cafeteria food.

Sometimes, it’s the simple meals that hit the spot. One of the simplest and most enjoyable recipes out there is broccoli and mushroom stir-fry. With soft brown mushrooms and tender broccoli drenched in a garlic-ginger sauce, these two veggies shine, and it’s clear they were made to mix and mingle! The rich flavors remind me of Chinese takeout, but better—because I know it’s made with love (and any other ingredients I want to add, like red chili pepper flakes for spice).

We all get those cravings for takeout sometimes; it’s easy to enjoy the greasiness. But in just 20 minutes, you can have a restaurant-level stir-fry that will satisfy the whole family, and you won’t have to leave the house! That’s why it’s a great weekday meal to whip up in a pinch. Plus, leftovers make a lovely lunch the next day (and the day after that, if you’re lucky). Serve it with a scoop of Asian Rice and you’ve got a classy vegetarian meal.

Is Broccoli and Mushroom Stir-Fry Healthy?

Broccoli and mushroom stir-fry isn’t just delicious; it’s also super wholesome. It’s full of fiber, vitamins, and minerals from the veggies. However, it is high in sodium, so if needed, use a low-sodium soy sauce to cut back on that. For a gluten-free soy sauce alternative, try coconut aminos. This recipe can also be vegan, so many kinds of eaters can enjoy it—just make sure to check the label of your soy sauce to ensure it’s 100% vegan. Some brands use additives that may not be vegan.

Skillet Vs. Wok

Ultimately, the choice is yours whether to use a skillet or a wok for your stir-fry, but I think a wok is one of the best kitchen investments you can make. Since it’s deeper and lighter than a skillet, a wok allows everything to brown evenly without getting mushy, and you can (with some practice!) flip the ingredients by moving the wok itself, without using a cooking utensil. Even though woks can hold more ingredients, overcrowding your wok can result in mushy vegetables, so cook in batches if necessary. In the end, use what you have, but if you’re seeking a new and more traditional way to stir and fry, there’s no better option than the wok.

INGREDIENTS

• 1 1/2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 3 tablespoons water
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 2 teaspoons ginger, minced
• 1 pound broccoli, cut into florets
• 1/2 teaspoon onion powder
• 1/2 pound white mushrooms, sliced
• 1 teaspoon sesame oil (optional)

INSTRUCTIONS

Prep

Mix sauce ingredients; prepare vegetables.

Cook

Sauté garlic, ginger; add veggies and sauce, then stir-fry.

Devour!

FAQs & Tips

Serving Suggestions

My favorite way to serve broccoli and mushroom stir-fry is with sweet potato glass noodles, but you can get creative and try Butternut Squash Noodles, Soba Noodles, or Quinoa Fried Rice. Keep a little bowl of sesame oil (or some extra soy sauce) handy in case you want a flavor-boost.

If you’d like to add a protein, go with either vegan Baked Tofu or any of your favorite takeout-style meats, like Soy Sauce Chicken. Alternatively, turn this dish into a Beef Stir-Fry. Serve your stir-fry with some yummy Avocado Egg Rolls, and you’ve got a Chinese buffet!

Recipe