Description
This Broccoli and Mushroom Stir Fry is a quick and flavorful vegan dish that’s perfect for a busy weeknight. Packed with Asian-inspired flavors, this stir-fry is loaded with healthy veggies and can be customized with your favorite protein. Serve it over rice or noodles for a satisfying meal.
Ingredients
Scale
Vegetables:
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 2 cups sliced mushrooms (button or cremini)
- 1 red bell pepper, sliced
Sauce and Seasonings:
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for non-vegan)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
Garnish:
- Sesame seeds
- Green onions
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the mushrooms and bell pepper, and continue to stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- Stir in the garlic and ginger and cook for 1 more minute until fragrant.
- Add the soy sauce, oyster sauce (if using), and sesame oil, stirring to coat the vegetables.
- Pour in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens slightly.
- Add red pepper flakes if you want a little heat.
- Remove from heat and garnish with sesame seeds and chopped green onions.
Add the broccoli and stir-fry for 2-3 minutes.
Serve hot with rice or noodles.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Add tofu or tempeh for extra protein.
- Adjust vegetables based on what you have on hand—snap peas or carrots work well.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
