Description
A quick and flavorful broccoli and mushroom stir fry with a medley of vegetables in a savory soy-based sauce. This vegetarian dish is perfect for a simple weeknight dinner.
Ingredients
Scale
Vegetables:
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 2 cups sliced mushrooms (such as cremini or button)
- 1 red bell pepper, sliced
Sauce:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or vegetarian alternative)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish:
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Stir-fry aromatics: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Cook vegetables: Add broccoli, mushrooms, and bell pepper. Cook for 5–7 minutes until tender-crisp.
- Add sauce: Stir in soy sauce, oyster sauce, and red pepper flakes. Pour in cornstarch slurry and cook until thickened.
- Finish: Drizzle with sesame oil, toss, and top with green onions and sesame seeds.
Notes
- For a gluten-free version, use tamari or coconut aminos.
- Add tofu or chicken for protein.
- Serve over rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg