Broccoli Mushroom Stirfry

Broccoli Mushroom Stirfry

Broccoli Mushroom Stirfry

When I say my Broccoli Mushroom Stirfry is the BEST, I am not joking.  In all seriousness, this stirfry is reminiscent of Chinese takeout Broccoli and Mushroom Stirfry – so delicious, and even better since it’s homemade which means you can get to enjoying it in half the time it takes to order it!  This is a super quick stirfry with only a few ingredients that make for an all out flavor packed dish.  Enjoy!

Broccoli Mushroom Stirfry
  • ½ yellow onion, thinly sliced
  • 1 cup mushrooms, thinly sliced – can use white button or cremini
  • 4 cups broccoli florets
  • 3 cloves of garlic, grated
  • 1 chicken bouillon cube
  • 1 teaspoon red chili flakes
  1. BLANCH BROCCOLI FLOURETS: Over high heat, bring 5 cups of water to a boil. Once water starts to boil, add broccoli florets and turn off heat. Allow broccoli flourets to sit in the boiled water for2 to3 minutes – flourets should be bright green and firm. Drain broccoli into a colander and run under cold water to stop the cooking process. Set aside.
  2. Heat a few tablespoons of oil in a large saucepan, over medium heat. Add onions and cook until translucent.
  3. Add sliced mushrooms, garlic, chicken boulion and red chili flakes. Stir to combine and continue to cook on medium high heat for 1 minute.
  4. Add blanched broccoli florets and stir to combine. Cook for another minute or until broccoli is heated through.
  5. Remove from heat and serve right away over rice or quinoa.



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