Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry is a healthy Chinese style recipe with portobello mushrooms, peas, walnuts and brown rice in under 30 minutes.

This might not be a traditional stir fry but it’s delish! It’s my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. I was going to say it is vegetarian but I just realized it’s vegan. Even better.

I used all ingredients I usually have on hand – walnuts (I buy pieces because they are cheaper), frozen peas and broccoli. I don’t usually have portobello mushrooms on hand but this time I did. They are meaty and add a lot of flavour.

Broccoli Mushroom Stir Fry is a healthy Chinese style recipe with portobello mushrooms, peas, walnuts and brown rice in under 30 minutes.

MY LATEST RECIPES

Even 6 months ago both of my boys wouldn’t go near mushrooms. Now, we eat them no problem because I just kept offering and wouldn’t give up.

This stir fry was delish! Crunchy, with satisfying umami flavour and filling.

Broccoli Mushroom Stir Fry is a healthy Chinese style recipe with portobello mushrooms, peas, walnuts and brown rice in under 30 minutes.

Recipe

Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry

Ingredients

  • 1 cup brown rice, uncooked (I used long grain)
  • 1 1/2 cups water
  • Pinch of salt
  • 1 cup walnuts, coarsely chopped (I buy cheaper walnut pieces)
  • 3 tbsp soy sauce, divided (I used non-GMO liquid aminos)
  • 1 1/2 tsp coconut oil, divided*
  • 1 small onion, finely chopped
  • 2 large portobello mushrooms, sliced
  • 2 broccoli crowns (including stems), coarsely chopped
  • 1 1/2 cups peas, frozen or fresh
  • 1 tsp sesame oil (optional)
  • 4 green onion sprigs, chopped

Directions

  1. Add rice, water and salt to a small pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook rice al dente your proven method (I use 1:1.5 ratio instead of recommended 1:2).
  2. In the meanwhile, preheat non-stick wok on low-medium heat, add walnuts and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tbsp soy sauce and transfer to a medium bowl and set aside.
  3. Return wok to low-medium heat, add 1/2 tsp coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.**
  4. Increase heat to high, add 1/2 tsp coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tbsp soy sauce and transfer to the same bowl.
  5. Add remaining 1/2 tsp coconut oil, broccoli and cook for a few minutes until softer but not overcooked. Transfer all ingredients from a bowl to the wok with broccoli; fluff rice with a fork and add to the wok; add peas, sesame oil, 2 tbsp soy sauce and green onions. Stir gently, remove from heat and serve hot.
  6. Storage Instructions: Refrigerate covered in an airtight container for up to 3 days.

Notes

*Extra virgin olive oil or avocado oil would work too. **If someone in your family doesn't like onions (like my 4 year old), transfer them to a separate bowl and add at the very end after scooping out some stir fry for the picky eater. Same with green onions.

http://ifoodreal.com/broccoli-mushroom-stir-fry/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 2/3 cups:
Calories: 304.3
Total Fat: 15.7 g
Cholesterol: 0.0 mg
Sodium: 521.3 mg
Total Carbs: 35.0 g
Dietary Fiber: 4.8 g
Protein: 10.4 g
WW Points+: 8

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10 comments on “Broccoli Mushroom Stir Fry

  1. Made this tonight. It was incredibly delicious. I threw in some veggies from the garden, but other than that stuck to the recipe. This will definitely Find a place in my repertoire

  2. This was so good for meatless Monday! I followed the recipe and had to have seconds. The portobello and walnuts were great flavors together, and not to mention it is a good way to add in some greens. I think zucchini or carrots would be good additions too if you have them on hand. My one and a half year old ate his full serving as well. Yum!

    1. Awesome, Amanda. I just finished up writing about how it is a real struggle to come up with quick meatless dinners that entire family will enjoy. Will post on Wednesday new recipe for your next Monday.:)

  3. This is fantastic recipe. I just started my adventure eating Clean and vegetarian! You recipes are a God send. It is difficult to relearn how to cook. You are teaching me how to layer flavors and textures. Awesome!

  4. Making this recipe, but can’t eat walnuts. What is the points value without? Any subs for walnuts you’d recommend ? We are just not cooked or baked nuts (sounds a bit funny) kind of people 🙂 I do like soy nuts and sunflower seeds.

  5. Yum! Recipe looks delish! So glad to see you promoting the GreenPan…I am slowly changing my cookware over to this brand…manufactured without PFOA, love the fact of no harmful fumes while cooking in these. Looks like it is time to buy the wok (been wanting it for a while now)….your recipe is the perfect excuse!

    1. Good for you! I’m detoxifying my home too. Thought I had it all covered but nope…Removing plastic as much as I can and all Teflon coated cookware goes to garbage! Even my fancy Cuisinart multicooker. Glass, wood and stainless steel. Plastic very limited…still doing my research. Enjoy the stir fry!:)

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