Sautéed Mushroom and Broccoli Stir-Fry Recipe
This Sautéed Mushroom and Broccoli Stir-Fry is a quick, healthy, and flavorful dish that’s perfect as a side or light main course. Packed with fiber, vitamins, and antioxidants, this stir-fry is not only delicious but also nutritious, offering a great way to get your veggies in a tasty, satisfying way. The mushrooms and broccoli are sautéed in a savory sauce, making them rich in flavor and perfect for serving with rice or noodles.
Ingredients:
For the Stir-Fry:
- 2 cups mushrooms, sliced (cremini, white button, or shiitake work well)
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 tablespoon olive oil (or avocado oil)
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, thinly sliced (optional for added color)
- 1 tablespoon fresh ginger, grated (optional for extra flavor)
For the Stir-Fry Sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, can substitute with coconut aminos for a vegan version)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup (for a touch of sweetness)
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 1/4 teaspoon black pepper, to taste
- 1/4 cup water (to thin out the sauce if necessary)
Garnish (optional):
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
- Fresh cilantro (for added freshness)
Instructions:
- Prepare the Vegetables: Wash and slice the mushrooms, cut the broccoli into florets, and slice the onion and bell pepper (if using). Grate the fresh ginger if you’re using it.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (or coconut aminos), sesame oil, rice vinegar, honey, red pepper flakes, black pepper, and water. Set the sauce aside.
- Sauté the Veggies: Heat the olive oil in a large pan or wok over medium-high heat. Add the sliced onion and garlic and sauté for 2-3 minutes until fragrant and softened. Add the grated ginger (if using) and cook for another 30 seconds.
- Add the Mushrooms and Bell Pepper: Add the sliced mushrooms and bell pepper to the pan. Sauté for about 5-7 minutes until the mushrooms release their moisture and begin to brown.
- Add the Broccoli: Add the broccoli florets to the pan and sauté for an additional 5-6 minutes, or until the broccoli is tender but still crisp. If you like your broccoli softer, you can cover the pan for a few minutes to steam it.
- Add the Stir-Fry Sauce: Pour the prepared stir-fry sauce over the vegetables and toss to coat evenly. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the vegetables.
- Serve: Once everything is well-coated and cooked to your liking, remove from heat. Serve the sautéed mushroom and broccoli stir-fry over rice, quinoa, or noodles. Garnish with sesame seeds, green onions, and fresh cilantro if desired.
Health Benefits:
- Mushrooms: Low in calories but rich in antioxidants, fiber, and essential nutrients like vitamin D and B vitamins, mushrooms are great for immune support and overall health.
- Broccoli: High in fiber, vitamin C, and vitamin K, broccoli supports digestive health, boosts immunity, and contributes to bone health.
- Garlic and Ginger: Both garlic and ginger have anti-inflammatory and immune-boosting properties, adding both flavor and health benefits to this stir-fry.
- Sesame Oil: Rich in heart-healthy fats, sesame oil adds flavor and nutritional value to the dish.
This Sautéed Mushroom and Broccoli Stir-Fry is a simple, quick, and healthy way to enjoy a nutrient-packed meal. With its vibrant flavors and easy-to-find ingredients, it’s perfect for busy weeknights or meal prep. Enjoy!
Sautéed Mushroom and Broccoli Stir-Fry Recipe
