Broccoli and Mushroom Stir Fry
A quick, vegan stir fry with crisp broccoli, mushrooms, and a savory soy-ginger sauce, ready in 20 minutes.
Ingredients
- For the Stir Fry:
- 1 lb broccoli florets fresh or frozen
- 8 oz cremini or button mushrooms sliced
- 1 red bell pepper sliced
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 green onions chopped (for garnish)
- For the Sauce:
- ¼ cup soy sauce low-sodium preferred
- 2 tbsp water
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tsp cornstarch
- ½ tsp red pepper flakes optional
Instructions
- In a small bowl, whisk soy sauce, water, sesame oil, rice vinegar, maple syrup, cornstarch, and red pepper flakes. Set aside.
- Wash and cut broccoli into florets, or thaw if frozen. Slice mushrooms, bell pepper, mince garlic, and grate ginger.
- Heat 2 tbsp vegetable oil in a skillet or wok over medium-high heat. Add broccoli, mushrooms, and bell pepper, and cook for 5-7 minutes, stirring often.
- Add garlic and ginger to the skillet. Cook for 1 minute, stirring constantly.
- Stir the sauce again, then pour into the skillet. Cook for 2-3 minutes until the sauce thickens.
- Stir in spinach or kale and cook for 1-2 minutes until wilted. Season with salt and pepper.
- Sprinkle with green onions. Serve hot over rice, noodles, or on its own.
Notes
Calories and Nutrition (per bowl):
- Calories: 180 kcal
- Protein: 6g
- Carbohydrates: 20g
- Fiber: 5g
- Sugars: 8g
- Fat: 9g
- Saturated Fat: 1g Values are approximate.