Ingredients (2–3 servings)
For the Stir-Fry
1 tbsp neutral oil (avocado, canola, or sesame)
2 cups broccoli florets
2 cups sliced mushrooms (shiitake, cremini, or button)
1 medium onion, sliced
3–4 garlic cloves, minced
1 tbsp ginger, minced
1 bell pepper, sliced (optional)
1 cup snap peas (optional)
2 green onions, chopped (for garnish)
Sesame seeds (optional)
For the Sauce
3 tbsp soy sauce or tamari
1 tbsp rice vinegar or lime juice
1 tbsp maple syrup or brown sugar
1 tsp toasted sesame oil
1–2 tsp sriracha or chili flakes (optional)
½ cup vegetable broth or water
1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions1. Prep the vegetables
Wash and chop all vegetables before heating your pan—stir-fries move fast.
2. Make the sauce
In a bowl, whisk:
soy sauce
vinegar
maple syrup
sesame oil
chili
vegetable broth
Add cornstarch slurry last and mix well. Set aside.
3. Sauté aromatics
Heat oil in a large wok or skillet over medium-high heat.
Add garlic and ginger, cook 30–45 seconds until fragrant.
4. Cook the vegetables
Add:
onions → 1 minute
broccoli → 3 minutes (toss often)
mushrooms + optional veggies → 4–5 minutes
Cook until broccoli is bright green and mushrooms release moisture.
5. Add the sauce
Pour the sauce over vegetables.
Cook 1–2 minutes until it thickens and coats the stir-fry.
6. Serve
Top with green onions and sesame seeds.
Serve over rice, noodles, or quinoa.
TipsFor crisp broccoli, blanch it 1 minute before stir-frying.
Double the sauce if serving with noodles.
Add tofu or tempeh for extra protein.
Q&A SectionQ1: Can I use frozen broccoli?
Yes. Add frozen broccoli straight to the pan; cook 2–3 minutes longer to evaporate excess moisture.
Q2: What mushrooms are best for stir-fry?
Shiitake → meaty & flavorful
Cremini → all-purpose
Button → mild taste
All work great.
Q3: How do I make it gluten-free?
Use tamari instead of soy sauce and ensure your cornstarch is labeled gluten-free.
Q4: Can I add protein?
Yes—try:
Crispy tofu
Tempeh
Edamame
Seitan (if not gluten-free)
Q5: How long does it keep?
Store in an airtight container for 3–4 days in the fridge.
Reheat in a skillet for best texture.
Q6: Can I make this oil-free?
Yes. Sauté veggies using a splash of vegetable broth instead of oil; keep adding small amounts to prevent sticking.~~