Introduction: Looking for a simple, healthy, and delicious dish to add to your weeknight dinner rotation? This sautéed mushroom and broccoli stir-fry is the answer. Packed with vibrant vegetables and umami-rich mushrooms, it’s a savory dish that’s easy to prepare and full of flavor. Whether you’re serving it as a side or a main course, this stir-fry offers a satisfying combination of textures and tastes. Plus, it’s a versatile dish that can be customized with various ingredients to suit your preferences.
Ingredients:
1 tablespoon olive oil (or any preferred cooking oil)
1 cup broccoli florets (fresh or frozen)
1 cup mushrooms, sliced (cremini, white, or shiitake work best)
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon soy sauce (or tamari for gluten-free option)
1 teaspoon sesame oil
1 teaspoon rice vinegar (optional)
Salt and pepper to taste
Crushed red pepper flakes (optional, for a bit of heat)
Fresh herbs like parsley or cilantro (optional, for garnish)
Instructions:
Prepare the vegetables: If using fresh broccoli, cut the florets into bite-sized pieces. Slice the mushrooms, and thinly slice the onion and garlic.
Heat the pan: In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the onions and sauté for 2-3 minutes until they begin to soften.
Add the garlic and mushrooms: Toss in the minced garlic and sliced mushrooms. Stir occasionally for 4-5 minutes until the mushrooms release their moisture and begin to brown slightly.
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