BROCCOLI AND MUSHROOM STIR-FRY RECIPES
Stir-fried vegetables could be the right weeknight meal. Believe it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious.
You can serve vegan fry recipes on top of quinoa for a few extra protein in your life, otherwise you can eat it with a pleasant helping of healthy rice. I’ve even made it with some fried tofu on top and it’s always tasty!
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| BROCCOLI AND MUSHROOM STIR-FRY RECIPES |
Broccoli performs two important functions in vegan fry recipes. First of all, it takes up bulk. It gives you something substantial to chew on, and that’s a crucial thanks to help yourself feel full.
This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along side fiber, folate, and anti inflammatory benefits. It even brings a touch of protein—4 grams, which may be a surprising amount for a vegetable. Broccoli is a crucial vegetable within the vegan diet, so don’t skip this ingredient.
INGREDIENTS :
- 2 cups broccoli, cut into small florets
- 1/4 teaspoon crushed red pepper (optional)
- 2 teaspoons fresh ginger, grated
- 1/4 cup vegetable broth, optional water
- 1/2 cup carrot, shredded
- 1/4 cup red onion, chopped small
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1/4 cup cashews, optional water chestnuts
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon coconut sugar, optional
- 1 tablespoon sesame seeds
INSTRUCTIONS :
- In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
- Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
