Description
Broccoli and Mushroom Stir Fry
Ingredients:
Sauce:
2 tbsp vegetable broth
1 ½ tbsp light soy sauce
½ tsp dark soy sauce
1 tsp sugar
¼ tsp ground black pepper
½ tsp sesame oil
Slurry:
1 tbsp cornstarch
2 tbsp water
Stir-Fry:
1 lb (450 g) broccoli, cut into bite-size florets
Pinch of salt
2 ½ tbsp peanut oil
½ lb (225 g) button mushrooms, sliced
4 dried Chinese chili peppers
2 garlic cloves, minced
1 tbsp minced ginger
2 green onions, sliced
Directions:
Prepare Sauce and Slurry: Mix sauce ingredients in a small bowl. In another bowl, mix slurry ingredients until smooth.
Cook Broccoli: Heat ¼ cup water in a skillet over medium-high heat. Add broccoli and a pinch of salt. Cover and steam for 1 minute. Uncover, stir until water evaporates, and broccoli is al dente. Transfer to a plate.
Cook Mushrooms: Wipe the skillet clean. Heat 2 tbsp oil over high heat. Add mushrooms and sear for 1 minute without touching. Flip and cook for 2-3 minutes until browned and dry.
Cook Aromatics: Push mushrooms to one side. Add remaining ½ tbsp oil, chili peppers, garlic, ginger, and green onion. Stir until chili peppers turn dark red, then mix with mushrooms.
Combine and Serve: Add broccoli back to the pan. Pour in the sauce and cook for 30 seconds. Stir slurry again and add to the pan. Cook until the sauce thickens. Serve hot as a side or over steamed rice.
Prep Time: 25 minutes
Kcal: 180 per serving
