Name: Broccoli Mushroom Stir-Fry
Ingredients: 2 cups broccoli (cut into small florets); 1/4 cup red onion (chopped small); 3 cloves garlic (minced); 2 cups mushrooms (sliced); 1/4 teaspoon crushed red pepper ((optional)); 2 teaspoons ginger (fresh, grated); 1/4 cup vegetable broth (optional water); 1/2 cup carrot (shredded); 1/4 cup cashews (optional water chestnuts); 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce (low-sodium); 1 tablespoon coconut sugar ( optional); 1 tablespoon sesame seeds

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Looking for some fun vegan stir fry recipes? You’re in luck! This broccoli and shiitake mushroom stir-fry recipe is quick, easy, and healthy.

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Broccoli Mushroom Stir-Fry

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This quick & easy nutritious vegan dish is perfect for a meatless Monday!

Author: Chef Sally

Ingredients

Scale

2 cups broccoli (cut into small florets)
1/4 cup red onion (chopped small)
3 cloves garlic (minced)
2 cups mushrooms (sliced)
1/4 teaspoon crushed red pepper ((optional))
2 teaspoons ginger (fresh, grated)
1/4 cup vegetable broth (optional water)
1/2 cup carrot (shredded)
1/4 cup cashews (optional water chestnuts)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce (low-sodium)
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.