Broccoli and Mushroom Stir Fry
A quick, flavorful, and nutritious stir fry featuring vibrant broccoli and earthy mushrooms, perfect for busy weeknights.
Ingredients
Sauce Ingredients
- 3 tablespoons soy sauce Essential for depth of flavor.
- 1 tablespoon rice vinegar Adds tanginess.
- 1 teaspoon sugar Balances the flavors.
Cooking Ingredients
- 2 tablespoons oil Use high smoke point oil like vegetable or canola.
- 1 tablespoon minced ginger Infuses warmth and aroma.
- 2 cloves garlic Adds aroma and flavor.
- 1 teaspoon red pepper flakes For spice, adjust to taste.
- 2 cups broccoli florets Nutritious star ingredient.
- 1 cup sliced mushrooms Earthy flavor complements broccoli.
- 2 tablespoons water Helps steam ingredients.
- 1 tablespoon toasted sesame seeds For garnish and crunch.
Instructions
Preparation
- Start by washing the broccoli florets under cool water. Trim if needed. Slice the mushrooms thinly.
Cooking
- Heat the oil in a large wok or non-stick skillet on medium-high heat until it shimmers.
- Add minced ginger and garlic, sauté for about 30 seconds until fragrant.
- Add broccoli florets and sliced mushrooms, toss to coat in oil and aromatics.
- Pour in soy sauce, rice vinegar, and sugar. Sprinkle red pepper flakes. Add water and cover to steam for about 5 minutes.
- Remove lid and cook for another 2-3 minutes to evaporate excess moisture.
- Transfer the stir fry to a serving dish and top with toasted sesame seeds.
Notes
For added protein, consider chicken, tofu, or shrimp. Customize with other vegetables like bell peppers. Leftovers can be stored in the refrigerator for up to three days.