A simple delicious stir fry mix of broccoli, shiitake mushrooms and fresh ginger.
Broccoli and mushrooms are rich in antioxidants and also have health promoting sulfur compounds you need to feel great. This is healthy Chinese food you can make at home.
Broccoli and Mushroom Stir Fry
Vegan, gluten free, dairy free, paleo
Yield: 2 large servings
2 Tb avocado oil
1 medium yellow onions, sliced
2 Tb minced garlic
1 Tb minced fresh ginger
¼ tsp red pepper flakes
1 scallion, chopped
2 cups shiitake mushrooms sliced into thirds
4 cups broccoli, florets cut into bite-size pieces, the stems cut into ¼” by 2” strip, keep them separate
Celtic sea salt
Pinch of red pepper flakes
1/2 cup stock or water
1 Tb wheat free soy sauce
- Heat the oil in large sauté pan over medium-high. Add the onion. Cook 3 minutes.
- Add the garlic and ginger. Cook stirring for 2 minutes.
- Add the mushrooms and broccoli stems, raise the heat to high and cook stirring until the mushrooms begin to release their water about 3-5 minutes.
- Sprinkle with salt and red pepper. Add broccoli and the 1/2 cup of water or stock.
- Raise heat to high, cook stirring occasionally until the broccoli is tender and bright green, 2-3 minutes. Most of the liquid will have evaporated.
- Add soy sauce. Taste and adjust seasoning. Garnish with scallions and serve.
A few more things…
- Add in cooked tempeh or chicken for additional protein.
- You can substitute cauliflower, asparagus, green beans for the broccoli or use other mushrooms
- Have all the ingredients cut up before you start cooking
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