Here’s a simple recipe for making this delicious stir-fry:
Mushroom and Broccoli Stir-Fry
Ingredients:
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2 tablespoons vegetable oil (or sesame oil for extra flavor)
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2 cups broccoli florets
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1 cup mushrooms, sliced (button mushrooms or cremini work great)
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced (optional, for extra zing)
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon oyster sauce (optional for extra umami)
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1 teaspoon sesame oil (optional, for flavor)
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1 tablespoon rice vinegar (or white vinegar)
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1 teaspoon sugar (or honey for a more natural sweetener)
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1/4 cup water or vegetable broth
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1 teaspoon cornstarch (optional, to thicken the sauce)
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1 tablespoon sesame seeds (for garnish, optional)
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Chopped green onions (for garnish, optional)
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Red pepper flakes (optional, if you like a bit of heat)
Instructions:
1. Prepare the Ingredients:
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Wash and chop the broccoli into small florets.
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Slice the mushrooms thinly.
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Mince the garlic and ginger if using.
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Mix the sauce: In a small bowl, combine soy sauce, oyster sauce (if using), sesame oil, rice vinegar, and sugar. Stir well. If you like a thicker sauce, mix cornstarch with a tablespoon of water and add it to the sauce mixture.
2. Blanch the Broccoli (Optional, for extra tenderness):
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Bring a pot of salted water to a boil and blanch the broccoli florets for about 1-2 minutes, until they turn bright green and are just tender. Drain and set aside. This step is optional but helps keep the broccoli crisp and vibrant.
3. Stir-Fry the Vegetables:
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Heat a large skillet or wok over medium-high heat and add the vegetable oil.
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Add the sliced mushrooms and stir-fry for about 3-4 minutes until they start to soften and release their moisture.
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Add the minced garlic and ginger (if using), and stir-fry for another 30 seconds until fragrant.
4. Add the Broccoli:
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Add the blanched broccoli (or raw if you skipped the blanching) into the pan with the mushrooms. Stir well to combine.
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Pour the sauce mixture over the vegetables, and toss everything together. Add water or vegetable broth to help the sauce coat the veggies and steam them slightly. Stir-fry for an additional 2-3 minutes.
5. Finish and Serve:
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Once the broccoli is tender-crisp and everything is well-coated in the sauce, remove from heat.
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Garnish with sesame seeds and chopped green onions, and sprinkle a bit of red pepper flakes if you like some spice.
Tips:
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Vegetable Variations: You can add other vegetables like bell peppers, carrots, snow peas, or baby corn to make the dish even more colorful and nutritious.
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Protein Additions: For extra protein, toss in some tofu, chicken, or shrimp to make the stir-fry more filling.
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For a Spicy Kick: Add some sriracha sauce or chili paste to the stir-fry sauce.
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Make It Gluten-Free: Use tamari instead of soy sauce and make sure your oyster sauce is gluten-free, or replace it with a bit of mushroom soy sauce or just extra soy sauce for the umami flavor.
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Rice or Noodles: Serve this stir-fry over steamed rice, quinoa, or noodles for a complete meal.
Serving Suggestions:
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Serve the Mushroom and Broccoli Stir-Fry over steamed white rice, brown rice, or quinoa.
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Pair it with other Asian-inspired dishes like fried rice or sweet and sour tofu.
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It’s a great side dish for grilled meats, seafood, or even as a main course if you add some protein.
This stir-fry is healthy, quick to make, and packed with flavor. Plus, it’s easily customizable based on your preferences! Enjoy, and let me know how it turns out if you try it!