Description
A quick and healthy vegetable stir-fry featuring broccoli and cremini mushrooms, perfect for a weeknight dinner.
Ingredients
Scale
- 2 medium heads broccoli, cut into bite-sized florets
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0 teaspoons crushed red pepper flakes
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth to create the stir-fry sauce.
- Heat the vegetable oil in a large wok or skillet over high heat until it begins to shimmer.
- Add the sliced mushrooms to the wok and sauté for 4 to 5 minutes until they are browned and their liquid has evaporated.
- Incorporate the broccoli florets and add one tablespoon of water; cover immediately with a lid to steam for 2 minutes until the broccoli is bright green and tender-crisp.
- Remove the lid and add the garlic, ginger, and red pepper flakes; stir-fry for 60 seconds until highly fragrant.
- Pour the prepared sauce over the vegetables and toss continuously for 1 to 2 minutes until the sauce thickens and glazes the ingredients.
- Remove from heat, garnish with toasted sesame seeds, and serve immediately.
Notes
- This stir-fry can be served over rice or noodles for a more filling meal.
- Feel free to add other vegetables like bell peppers or snap peas.
- Adjust the amount of crushed red pepper flakes based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg