Broccoli and Mushroom Stir-Fry

Print

Broccoli and Mushroom Stir-Fry

  • Author: Bela

Description

This might not be a traditional stir fry but it’s delish! It’s my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. I was going to say it is vegetarian but I just realized it’s vegan. Even better.

I used all ingredients I usually have on hand – walnuts (I buy pieces because they are cheaper), frozen peas and broccoli. I don’t usually have portobello mushrooms on hand but this time I did. They are meaty and add a lot of flavour.

Adapted From : https://ifoodreal.com/broccoli-mushroom-stir-fry/


Scale

Ingredients

Ingredients

  1. 1/2 cup carrot, shredded
  2. 2 cups mushrooms, sliced
  3. 2 cups broccoli, cut into small florets
  4. 1/4 cup red onion, chopped small
  5. 2 tablespoons rice wine vinegar
  6. 1/4 cup cashews, optional water chestnuts
  7. 1 tablespoon sesame seeds
  8. 1/4 teaspoon crushed red pepper (optional)
  9. 2 teaspoons fresh ginger, grated
  10. 1/4 cup vegetable broth, optional water
  11. 2 tablespoons low-sodium soy sauce
  12. 1 tablespoon coconut sugar, optional

Instructions

  • Number One, In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
  • Number Two, Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

Leave a Reply

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.

Refresh