Tenderstem Broccoli and Mushroom Stir Fry
A STAPLE STIR FRY USING EXTRA SPECIAL BROCCOLI AND MUSHROOMS TO DEIGHT YOUR TASTEBUDS
prep time 5 mins total time 20-30 mins serves 2-3
ingredients
1 red onion
2 garlic cloves
Thumb of ginger
1/2-1 red chilli
200g mushrooms*
200g tenderstem broccoli
150-200g noodles
1-2 tbsp sesame oil
2 tbsp soy sauce
Handful of peanuts/almonds
Bunch of coriander
Juice of a lime
method
Chop your onion, ginger, chilli and mushrooms. Mince the garlic and, if needed, chop the tenderstem in half.
Bring a pan of salted water to the biol ready for your noodles. Once boiling, add the noodles and cook according to packet instructions. When cooked, rinse with cold water and set aside.
Meanwhile, in a large wok or frying pan, heat up the sesame oil over medium heat. Add in the onion and cook for a few minutes until softened.
Next add the ginger, minced garlic, chilli and fry for a couple of minutes, adding a splash of water if needed.
Add in the mushrooms and around 1 tbsp soy sauce. Fry for 10 minutes until reduced.
Finally add the broccoli, the remaining soy sauce (keep in mind I never measure the soy sauce, I glug it in to my personal preference so this is a loose guide) and the juice of half a lime. Add the noodles and toss over a high heat until the broccoli is fried and the noodles are warmed through. Serve the vegan stir fry with crumbled peanuts/almonds, coriander and the remaining lime juice on top.
notes
If tenderstem broccoli is out of your budget, use the normal stuff!
*For the mushrooms I used shiitake and a mixture of different fancier mushrooms for that extrta meaty texture.
Use this template of a vegan stir fry to try your own versions using your favourite vegetables and even adding other elements such as peanut butter or coconut milk!
