Mushroom Broccoli Stir-Fry Recipe

Chinese cuisine · 116 calories

Mushroom Broccoli Stir-Fry recipe

About this recipe

Mushroom & Broccoli Stir-Fry is a vibrant, healthy dinner option inspired by authentic Chinese cuisine. Packed with nutrient-rich vegetables, aromatic seasonings, and a flavorful sauce, this dish is perfect for fitness enthusiasts seeking a balanced and delicious meal.

Ingredients

  • - Broccoli 750g
  • 158G Savoury Mushrooms, 158G
  • 500 Ml Haday Signature Dark Soy Sauce, 500Ml
  • - Lee Kum Kee Premium Oyster Sauce
  • 125 Ml Kikkoman Toasted Sesame Oil, 125Ml
  • 500 G Brown & Polson Cornflour
  • - Ginger - 100g
  • 100 G Jumbo Garlic 100g
  • 1 Ltr Ktc Sunflower Oil
  • 1 Bunch Spring Onions 1 Bunch
  • 60G Toasted White Sesame Seeds, 60G

Instructions

  1. 1. Begin by preparing the vegetables: wash the broccoli florets and mushrooms thoroughly, then slice the mushrooms into thin pieces and cut the broccoli into bite-sized florets.
  2. 2. Mix the sauce ingredients in a bowl: combine soy sauce, oyster sauce, sesame oil, cornstarch, grated ginger, minced garlic, and water. Whisk until smooth and set aside.
  3. 3. Heat a wok or large frying pan over medium-high heat for 2 minutes. Add the vegetable oil and let it heat for 1 minute.
  4. 4. Add minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn them.
  5. 5. Add the sliced mushrooms to the wok and stir-fry for 4-5 minutes until they release their moisture and begin to brown.
  6. 6. Add the broccoli florets and stir-fry for another 3-4 minutes, ensuring they remain crisp and vibrant green. If necessary, add 2-3 tablespoons of water to steam the broccoli slightly.
  7. 7. Pour the prepared sauce into the wok and toss the vegetables to coat evenly. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and clings to the vegetables.
  8. 8. Taste and adjust seasoning if needed, adding a pinch of salt or more soy sauce to suit your preference.
  9. 9. Remove the stir-fry from the heat and garnish with chopped spring onions and sesame seeds.
  10. 10. Serve immediately over steamed jasmine rice or noodles for a complete meal.