👩🍳 Instructions
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1
Bring a medium pot of salted water to a boil. Add broccoli florets and cook for 2-3 minutes until vibrant green and tender-crisp. Immediately drain and transfer to an ice bath to stop cooking. Drain well and set aside.
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2
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, cornstarch, grated ginger, minced garlic, and red pepper flakes (if using). Set aside.
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3
Heat sesame oil in a large wok or skillet over medium-high heat. Add sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes until they begin to brown. Stir and cook for another 3-5 minutes until all moisture has evaporated and mushrooms are deeply golden.
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4
Add the blanched broccoli florets to the skillet with the mushrooms. Stir-fry for 1-2 minutes to heat through and combine flavors.
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5
Give the prepared sauce a quick re-whisk, then pour it over the vegetables in the skillet. Stir continuously for 1-2 minutes as the sauce thickens and coats the broccoli and mushrooms.
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6
Remove from heat immediately. Serve hot, garnished with sesame seeds and green onions if desired, over cooked rice, quinoa, or noodles.
💡 Notes
For a gluten-free version, use tamari instead of soy sauce. Feel free to add cooked tofu or tempeh for extra protein. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
15g
Total Fat
10g
Saturated Fat
1.5g
Carbs
40g
Fiber
8g
Sugar
15g
Sodium
750mg
Cholesterol
0mg
