by Olena

Broccoli Mushroom Stir Fry

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Olena Osipov
5 from 11 votes

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Broccoli Mushroom Stir Fry

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.

Portobello mushroom, broccoli and onions

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 close-up

More Healthy Stir Fry Recipes to Try

Broccoli Mushroom Stir Fry

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.
5 from 11 votes
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Course: Side Dish
Cuisine: American Ukrainian
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 6 servings
Calories: 377kcal
Author: Olena Osipov

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

Instructions

  • 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).
  • 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.
  • 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.**
  • 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.
  • 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.

Store: 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.

    Nutrition

    Serving: 1.67cups | Calories: 377kcal | Carbohydrates: 50g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Sodium: 344mg | Potassium: 1065mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1620IU | Vitamin C: 198mg | Calcium: 146mg | Iron: 4mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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