Crispy Broccoli and Savory Mushroom Stir-Fry
Delicious Broccoli and Mushroom Stir-Fry Recipe
A healthy and delightful dish featuring the crisp texture of broccoli and the chewy bite of mushrooms. It’s packed with good-for-you ingredients and is simple to make at home for a special side dish.
Main Ingredients
- 1/4 Tomato
- 5-6 florets of Broccoli
- 1 bunch of Oyster Mushrooms
- 1-2 pieces of Red Bell Pepper (for added color)
Seasoning
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Flaxseed Oil (or other vegetable oil)
- 1/2 Tbsp Oligodang (corn syrup) (sweetness adjustable)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Flaxseed Oil (or other vegetable oil)
- 1/2 Tbsp Oligodang (corn syrup) (sweetness adjustable)
Cooking Instructions
Step 1
First, prepare the broccoli. Bring a pot of water to a boil with a pinch of salt. Add the broccoli florets and blanch for about 1 minute. This helps preserve their nutrients, brightens their color, and reduces any slight bitterness. After blanching, rinse the broccoli under cold water and drain well.
Step 2
Prepare the oyster mushrooms by removing the tough ends and tearing them into bite-sized pieces. Cut the tomato into quarters and slice the red bell pepper into similar-sized pieces. Heat 1 Tbsp of flaxseed oil in a pan over medium heat. Add the prepared oyster mushrooms, tomato, and red bell pepper. Stir-fry for 1-2 minutes, ensuring they remain crisp. Be careful not to overcrowd the pan, and stir to prevent sticking as the vegetables release their moisture.
Step 3
Once the vegetables are slightly tender, add 1 Tbsp of soy sauce and 1/2 Tbsp of gochugaru. Stir-fry quickly to ensure the seasoning is evenly distributed. Turn off the heat once the sauce is well incorporated. Transfer the stir-fried vegetables to a serving dish. Finally, drizzle 1 Tbsp of flaxseed oil and 1/2 Tbsp of oligodang over the top for extra gloss and flavor. You can substitute oligodang with honey or sugar. Gently mix before serving.
