PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 4
Incredibly easy and quick to make. This stir-fry is packed with flavor, super healthy, and a breeze to make. This is made with broccoli, mushrooms, and other pantry ingredients. This is an amazing recipe if you want to eat more veggies. For a low-carb option, enjoy this stir fry by itself or over rice or quinoa. This is also a great veggie side dish to any meal. Also, excellent over rice noodles or wheat. Enjoy healthy, crisp-tender vegetables with this simple stir-fry recipe that even your picky eaters will love!
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons minced ginger
¼ teaspoon red pepper flakes
1 pound broccoli florets
2 garlic cloves, minced
10 ounces sliced mushrooms
½ tablespoon toasted sesame seeds, to garnish
¼ c. water
1 tablespoon oil of grapeseed, avocado, canola, etc.
How to make Broccoli and Mushroom Stir-Fry
Step 1: Whisk the soy sauce with vinegar and sugar in a small bowl until the sugar dissolves completely.
Step 2: Heat the oil in a large non-skillet over medium-high heat. Once hot, add the garlic along with ginger, and red pepper flakes. Cook for approximately 30 seconds.
Step 3: To the skillet, add the broccoli, and mushrooms, and pour in the water. Stir-fry for another 5 to 7 minutes or until the veggies begin to brown.
Step 4: Pour in the soy sauce mixture and continue to cook for a minute more.
Step 5: Before serving, sprinkle the stir-fry with toasted sesame seeds. Enjoy!
Evenly cut the veggies. This will ensure the veggies cook at the same time. Into the same-sized pieces, cut the mushrooms and broccoli.
Before starting to fry, prep the soy sauce mixture first.
For a nice crunch and flavor, I suggest throwing in some cashews at the same time as you add the soy sauce mixture.
Calories: 107 kcal, Carbohydrates: 14g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Sodium: 550mg, Potassium: 603mg, Fiber: 4g, Sugar: 7g, Vitamin A: 798IU, Vitamin C: 103mg, Calcium: 56mg, Iron: 1mg