Do you need a new dinner idea? Broccoli & Mushroom Stir-Fry is a weekly meal in our home. It is a quick and healthy dish that is ready to eat in about 30 minutes. You can serve this main dish alone or with rice or gluten-free noodles.
Broccoli and mushrooms are staple ingredients in my stir-fry dinners! I also enjoy adding other seasonal vegetables like zucchini, red peppers, and bok choy. A plate of vegetables cooked with this tasty sauce is a nutritious dinner for the entire family.
This recipe can easily be made fat-free. Instead of sautéing the vegetables in oil, add water or Healing Broth. Omit the sesame seed oil in the sauce for a fat-free sauce. Eating more vegetables is a powerful way to build up your immune system.
Broccoli is a satisfying and nutrient-rich vegetable to bring into a vegan diet. In addition to the vitamins, minerals and phytochemicals, broccoli has both anti-cancer and anti-inflammatory properties. It’s also a high protein vegetable.
Mushrooms also have anti-inflammatory properties, so eating them with broccoli makes for a great anti-inflammatory combination. Mushrooms strengthen the immune system and are an anti-cancer food. Because of the medicinal properties in mushrooms, I try to add more to my diet during the fall and winter months to boost my immune system. I enjoy the satisfying meaty texture of mushrooms in my vegan dishes and add both crimini and shitake mushrooms to this dish.
It is important to have different textures when making a satisfying dish. Cashews have both a crunch and creaminess that makes this dish so delicious. Cashews are also high in protein and a rich source of B vitamins.
I think you will love the tastes and texture of this stir-fry. Let me know in the comments below how you like it and your favorite veggies to add to a stir-fry. Watch my video below the recipe to see how easy it is to make Broccoli & Mushroom Stir-Fry!
Broccoli & Mushroom Stir-Fry
Ingredients4-6 cups broccoli, cut into small florets
1/4 cup red onion, chopped
3 cloves garlic, minced
3-5 cups mushrooms, sliced (I use about half crimini and half shitake mushrooms)
1/4 tsp crushed red pepper (optional)
2 tsp. fresh ginger, grated
1/2 cup Healing Broth, optional water or veggie broth
1/2 carrot, shredded
1/4 cup cashews, optional water chestnuts
Juice of 1 lemon
3 tbsp. coconut aminos
1 tsp. sesame oil
1 tbsp. honey
1 tbsp. arrowroot powder
1 tbsp. sesame seeds
- In a large skillet, add broccoli, onion, garlic, mushrooms, red pepper, ginger and broth. Cook, stirring often until broccoli is tender and onions are translucent. Add additional broth as needed to prevent the vegetables from sticking.
- Mix sauce together in a small bowl, adding lemon juice, coconut aminos, sesame oil, honey and arrowroot powder.
- Add in shredded carrots, cashews and sauce. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa, brown rice or gluten-free noodles.
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