Delicious and Healthy Sautéed Mushroom and Broccoli Stir-Fry Recipe

Delicious and Healthy Sautéed Mushroom and Broccoli Stir-Fry Recipe

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Sautéed Mushroom and Broccoli Stir-Fry is a simple yet flavorful dish that brings out the natural taste of fresh vegetables while keeping it light and nutritious. This dish is perfect for a quick meal and can be served as a side or main course. Packed with antioxidants, fiber, and essential nutrients, this stir-fry is a great way to enjoy a healthy meal without compromising on taste. The combination of earthy mushrooms and crunchy broccoli, along with aromatic garlic and soy sauce, creates a savory dish that pairs well with rice or noodles. Whether you’re looking for a vegetarian option or a side dish to complement your favorite protein, this recipe is sure to become a staple in your kitchen.

Ingredients:

  • 2 cups broccoli florets
  • 1 ½ cups sliced mushrooms (button, cremini, or shiitake)
  • 2 tablespoons olive oil or sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 teaspoon rice vinegar
  • ½ teaspoon red pepper flakes (optional, for spice)
  • 1 teaspoon sesame seeds (for garnish)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for a thicker sauce)
  • Salt and black pepper to taste

Instructions:

  1. Prepare the broccoli by cutting it into bite-sized florets. Wash and pat dry. Slice the mushrooms evenly for even cooking.
  2. Heat a large pan or wok over medium-high heat and add olive oil or sesame oil. Allow it to warm up for a few seconds.
  3. Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, being careful not to burn them.
  4. Toss in the sliced mushrooms and stir-fry for 3-4 minutes until they start to release their moisture and become tender.
  5. Add the broccoli florets to the pan and continue stir-frying for another 3-4 minutes. If needed, add a splash of water to help steam the broccoli slightly while keeping it crisp.
  6. Pour in the soy sauce, rice vinegar, and red pepper flakes (if using). Stir well to coat the vegetables evenly.
  7. If you prefer a slightly thickened sauce, mix cornstarch with water and pour it into the pan. Stir continuously for another minute until the sauce coats the vegetables nicely.
  8. Taste and adjust the seasoning with salt and black pepper as needed.
  9. Remove the pan from heat and garnish with sesame seeds before serving.
  10. Serve hot as a side dish or over steamed rice or noodles for a complete meal.

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