by Olena

Broccoli Mushroom Stir Fry

by Olena

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

portobello mushrooms broccoli stir fry recipe

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 7 votes
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Prep Time: 7 minutes
Cook Time: 30 minutes
Servings: 6 servings
Author: Olena

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.
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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 and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

    22 comments on “Broccoli Mushroom Stir Fry

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    1. 5 stars
      I have a gestational diabetes and while in search for healthier recipes, I came to your website. I love the fact that you also have the nutritional values posted with each recipes.
      I just made this for lunch and is definitely an awesome recipe. It’s a great union of the mushroom (I used shiitake) and the walnuts. I added zucchini too to the recipe and used edamame instead of peas. It’s a YUM! Will make it again.

    2. 5 stars
      What a wonderful way to use my leftover vegetables. It was delicious! Even my picky husband liked it! ♥

    3. 5 stars
      This is awesome! Did not have some of the ingredients (peas, green onion) but mixed things up and added two cloves of garlic and ginger.

    4. 5 stars
      I made the broccoli mushroom stir fry tonight ? very yum!
      Lady, you are a heck of a writer! I was having a tough day – then this happened; the recipe and the delicious meal, plus reading the fun, quirky person you are through your writing. It makes me happy that people like you are around.
      Thank you for what you share and bring to the world!

      1. 🙂 So happy to hear, Iwen!!! those were good old days of blogging. Yes not everything in life has to be heavy and complex. Have a great day tomorrow!

    5. 5 stars
      Easy to cut the recipe in half. I cut the soy sauce without losing the taste. I also had to increase the oil so it wouldn’t stick to my cast iron skillet. Any carbo will do, I used faro. Easy, quick, and everyone loved it.

    6. 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

    7. 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.:)

    8. 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!

    9. 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.

    10. 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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