A Vegetarian Mushroom Stir Fry Packed with Flavour & Goodness.
Calling all veggie lovers and vegetarians and vegans! This dish is for you. I’m super excited with how this mushroom broccoli & ginger stir fry developed into something soooo yummy. You can’t really go wrong when you have a bowl of little mushies FULL of mushroomy flavour can you? Nope, I don’t think so.
If you’re fond of vegetarian dishes here are a few more for your perusal – my butternut & red pepper quiche with potato base, and my zucchini & feta quiche with phyllo pastry.
The mushroom is the star of this stir fry, but the other veggies certainly play their part and no flavour gets lost along the way. Who would have thought ginger and mushrooms would go so well together? They really compliment each other. The ginger pops in to say hi every once in a while and it’s a welcome visitor I can assure you.
Such an easy dish to throw together, taking up no time at all. Using all fresh ingredients and lovely fluffy rice, I love this dish A LOT. It delivers on all levels.
Sometimes you just feel like a meal that’s a little fresher, a bit sweet and sour and really wholesome. This mushroom broccoli & ginger stir fry is all of those things.
So get out a frying pan, some delicious fresh ingredients and go and try it for yourself. And then let me know what you think!
- 250 g portobellini mushrooms
- 1 red onion
- 2 cloves garlic
- 2 tsp fresh ginger
- 1/2 medium red pepper
- 1/2 medium yellow pepper
- 1 cup broccoli florets
- 2 tbsp olive oil
- 2 1/2 tbsp soy sauce
- 1 1/2 cups water
- 2 tsp cornstarch
- 2 tsp honey
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Finely chop the red onion, mince the garlic and ginger and fry in the olive oil until fragrant and the onion is glassy.
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Slice up the peppers and broccoli and add to the onions, fry for about 5 minutes.
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Brush any dirt off the mushrooms with a clean kitchen towel. (If you rinse them in water you will lose some of the flavour). Slice them into 3mm thick slices and add them to the onion & peppers and fry for an additional 5 minutes on medium heat. Stirring often to ensure even cooking.
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Take the pan off the heat and add the water, soy sauce, cornstarch & honey, stir in.
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Put the pan back onto medium heat and cook for about 10 minutes, simmering until the sauce is thick and glassy.
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Serve with your choice of white rice.
You can use any mushroom for this dish, or combination of mushrooms. If the sauce gets a little too thick, just add a little bit of water to it until you are happy with the consistency.