Happy Friday everyone! And hooray for a three-day weekend, too!
I’ve been sharing simple, weeknight recipes this week. And while Friday night isn’t a weeknight, it’s also not a day of the week that I generally feel like cooking an elaborate dinner. So today I have one more easy, but nutritious, recipe to finish off the week: Broccoli and Mushroom Stir Fry.
Stir fry is a versatile dish that can be tweaked to satisfy just about any palette. You can add chicken, beef, or pork, or leave out the meat to make it a vegetarian dish. And of course there are all kinds of veggies that go great in stir fry: broccoli, mushrooms, peppers, onions, carrots, water chestnuts, bamboo shoots, bean sprouts, snap peas, and so on. Fresh and frozen vegetables work equally well in stir fry. It’s the perfect dish to make when you want to use up whatever you’ve got on hand. So think of this recipe as a starting point, and feel free to add any other ingredients that you like.
Broccoli and Mushroom Stir Fry
1 cup rice
2 cups vegetable broth or water
1 Tbsp. butter (optional)
1 Tbsp. sesame oil
1/4 -1/3 cup low sodium soy sauce* or liquid aminos
1-2 tsp. crushed garlic
1-2 tsp. ginger powder or 1-2 tsp. minced fresh ginger (optional)
Two heads of broccoli, cut into florets
8 oz. mushrooms (any kind), sliced
1. Add the rice and butter (if using) to a pan with vegetable broth or water. Bring the broth or water to a boil, then turn the heat down to low, and cover. Cook for about 20-25 minutes, or until all of the liquid is absorbed.
2. While the rice is cooking, stir together the soy sauce or liquid aminos, garlic, and ginger (if using) in a small bowl.
3. Put the sesame oil in a skillet over medium heat, and add the broccoli. Stir frequently until the broccoli begins to get tender, about 5 or 6 minutes.
4. Stir in the mushrooms and the soy sauce mixture. Continue cooking and stirring for 2 to 3 more minutes.
5. Remove the vegetables from the heat, and serve over the rice.
*Be sure your soy sauce is gluten free, if necessary.