by Olena

Broccoli Mushroom Stir Fry

by Olena

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.

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.

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Broccoli Mushroom Stir Fry

5 from 2 reviews

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

  • Author: ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes
  • Yield: 6 servings 1x

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

  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.

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.

 Did you make this recipe? Please give it a star rating in the comments.

 

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About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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