Ingredients
2 tablespoons vegetable broth
1 1/2 tablespoons light soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1 lb broccoli, cut into bite-size florets
Pinch of salt
2 1/2 tablespoons peanut oil
1/2 lb button mushrooms, sliced
4 dried Chinese chili peppers
2 cloves garlic, minced
1 tablespoon minced ginger
2 green onions, sliced
Instructions
- In a small bowl, mix all sauce ingredients and set aside.
- In another bowl, mix cornstarch and water to form a slurry and set aside.
- In a large skillet over medium-high heat, bring 1/4 cup water to a boil. Add broccoli and a pinch of salt. Cover and steam for 1 minute, then stir until tender and water evaporates. Set broccoli aside.
- Wipe the skillet dry. Add 2 tablespoons oil over high heat. Sear mushrooms in a single layer for 1 minute without stirring, then stir for 2–3 minutes until browned. Push mushrooms to one side.
- Add remaining 1/2 tablespoon oil to the pan. Stir in dried chilies, garlic, ginger, and green onions. Cook for 30 seconds until fragrant.
- Return broccoli to the skillet. Pour in sauce and stir for 30 seconds.
- Stir the slurry again and pour it into the skillet. Cook, stirring constantly, until sauce thickens and coats the vegetables.
- Serve hot as a side or over rice for a main dish.
Notes
- Use tamari for a gluten-free version.
- Omit dried chilies for a milder dish.
- Prep all ingredients ahead for a fast stir-fry.
- Do not overcrowd the pan—cook in batches if needed.
- Serve with rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
