Ingredients
Sauce
- 2 tablespoons vegetable broth
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir-Fry
- 1 lb (450g) broccoli, cut to bite-size florets
- Pinch of salt
- 2 1/2 tablespoons peanut oil
- 1/2 lb (225g) button mushrooms, sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, sliced
Instructions
- Prepare the Sauce: In a small bowl, mix together the vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil until well combined. Set aside.
- Make the Slurry: In a separate bowl, combine the cornstarch and water, stirring until the cornstarch is fully dissolved. Set aside.
- Steam the Broccoli: Heat 1/4 cup water in a large skillet over medium-high heat until hot. Add the broccoli florets and a pinch of salt. Cover and steam for 1 minute. Uncover and stir until broccoli is bright green, crisp-tender, and most of the water has evaporated. Transfer the broccoli to a big plate and set aside.
- Sauté the Mushrooms: Wipe the skillet clean. Add 2 tablespoons of peanut oil and heat over high. Add the sliced mushrooms in a single layer and let them sear undisturbed for 1 minute. Then toss and continue to cook, stirring occasionally, for 2–3 minutes until browned and any released juices have evaporated.
- Stir-Fry Aromatics: Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil onto the other side. Add the dried chili peppers, minced garlic, ginger, and green onion to the oil. Stir just until the chili peppers turn a deep red and the mixture is fragrant, about 30 seconds.
- Combine and Finish: Add the steamed broccoli back to the skillet. Pour in the prepared sauce and stir to coat. Stir the slurry to ensure it hasn’t separated, then add it to the pan. Cook and stir everything together for about 1 minute, until the sauce thickens and coats the vegetables evenly.
- Serve: Transfer the stir fry to a serving plate. Serve hot on its own, as a side, or over steamed rice as a main dish.
Notes
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Adjust the number of chili peppers to your preferred heat level or omit for a mild version.
- Use any mushrooms you like—shiitake or cremini work well too.
- This stir-fry is great for meal prep and reheats well.
- Add tofu or your favorite protein for a more filling, balanced meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
