Mushroom & Broccoli Stir-fry

Getting a nutritious, veggie-packed dinner on the table doesn’t require a marathon session in the kitchen. This stir-fry is your proof. With powerhouse broccoli, savoury mushrooms, and a light yet deeply flavourful sauce built on garlic and ginger, it’s a meal that feels both wholesome and indulgent. Quick to make, easy to love, and good for you, too.

Ingredients

370-400g broccoli – florets
250g sliced mushrooms 
2-4 dry red chillies broken into halves or smaller pieces for more heat. 
1 Tbsp garlic, minced
1 Tbsp chopped ginger 
1/4 cup (60ml)  soy sauce
1/2 tbsp (7.5ml)  sesame oil
1 tbsp (15ml) rice vinegar 
1 tbsp cornstarch

2 tbsp cooking oil (to stir-fry) 
¼ cup water
Crushed black pepper
Salt if needed

LET’S  COOK

Prepare the sauce: 
In a small bowl, whisk
together soy sauce, rice
vinegar, sesame oil, sugar  and cornstarch. Set aside

Cook the broccoli: 
Blanch the broccoli in boiling
water for 30 seconds, then
drain and rinse with cold
water.
Stir-fry: Heat the oil in a
large pan or wok over
medium-high heat. Add the
mushrooms, dry red chillies and cook until
the mushrooms release moisture and start to brown.
Add the garlic & ginger and cook for 30 seconds. Add the
broccoli and stir-fry for 2-3
minutes.
Add the sauce: Pour the
sauce over the vegetables
and stir continuously until
the sauce thickens.
Add ¼ cup water and continue to cook. For a minute or so.  
Serve: Remove from heat
and serve immediately with rice or over nutrients noodles.