Veggie Stir Fry Recipe w/ Mushrooms and Broccoli
I hope you are having a great day wherever you are. I love a quick veggie stir fry recipe, and I am back with a simple vegan recipe that I wanted to share. I found this originally on Minimalist Baker but after I went to the store and forgot the rice and the correct mushrooms, I will bring you a similar recipe, but the remix.
This recipe is super easy, and I just used a wok and some left over thai noodles I had at my place already.
This was definitely a good recipe, although I would probably use a little less lime. The sauce was a sweet tangy feel, and you get some yummy mushrooms and peppers. It was certainly something new for me.
Besides the sauce, the recipe was rather easy and very hearty! If you do try it, please let me know I would love to know your thoughts.
- 2 cloves garlic, minced (~1 Tbsp or 6 g)
- 2 tsp minced ginger
- 3-4 Tbsp (45-60 ml) maple syrup (or agave nectar or coconut sugar)
- ½ tsp red pepper flake (more or less to taste)
- 3-4 Tbsp tamari (or soy sauce if not gluten free || more or less to taste)
- 1 Tbsp (15 ml) sesame oil (toasted or untoasted)
- 3 Tbsp (45 ml) lime juice
- 1 Tbsp (15 ml) water
- 2 portabella mushrooms (~20 g each)
- 1 red bell pepper, thinly sliced (120 g)
- 1 cup chopped broccoli (91 g)
- FOR SERVING optional
- 4 cups (632 g) cooked thai noodles
- Make the marinade by adding all ingredients to a small mixing bowl and mixing to combine. Taste and adjust flavor as needed.
- Add portabella mushrooms to a large shallow dish, such as a baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
- Chop veggies, and place in wok with some oil. cook until soft. Add mushrooms. Then add the noodles, and sauce. Cook in wok until everything is soft but not soggy.
- Serve and ready
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