I am a big fan of the mushroom (such a fun-guy, I just can’t not like it, heh). Ever since I was a kid, I liked mushrooms on my pizza, spaghetti, and even a salad every now and again. But, my favorite way to enjoy a mushroom is in a hot, Asian stir-fry dish. I don’t know what it is about the texture of mushrooms or what–but if I’m having stir-fry, it needs a shroom. So I thought, the other afternoon, “What if I made a stir-fry where the star was the mushroom?” Behold my new favorite quick dinner…the awesome, vegan, gluten-free Mushroom Broccoli Stir-Fry. Yes, my friends, the mushroom CAN be the star of the show.
Oh, but there’s more…because my husband loves the veggie (like sitting-in-a-tree kind of love), I went with the broccoli–a solid stir-fry veggie if there ever was one. And a little carrot. Ok, maybe some onion. Purple onion, to be exact. And then I got crazy and put some coconut milk cream cheese crumbles on top. Because who doesn’t like that?! No, this Mushroom Broccoli Stir-Fry is uniquely awesome. But it’s just that–awesome.
What You Need to Have on Hand to Make the Mushroom Broccoli Stir-Fry
So, after you make a wok-full of Mushroom Broccoli Stir-Fry, be sure to come back and drop me a comment below, to let me know how it turned-out. Oh, you’re not making it now? Well, you can totally pin it. You know you want to. LOL!
Mushroom Broccoli Stir-Fry
- 2 cups fresh sliced mushrooms (I prefer button)
- 2 cups fresh broccoli florets
- 1 cup chopped carrot
- 1/4 cup chopped purple onion
- 1/4 cup gluten-free soy sauce
- 1 tspn Nature's Seasoning
- 1 tblspn oil or vegan butter either will work
- 1 tblspn honey
- 2 tblspn coconut milk cream cheese - crumbled, for garnish
Place wok or large pan over high heat.
In the wok, place oil (or butter), soy sauce, chopped onion, mushrooms and honey.
Stir until everything is evenly coated, then allow to simmer/soak/fry for at least 5 mintues or until mushrooms brown (which might be longer than 5 minutes--let's be honest, it's different depending on how thick they are).
Add Nature's Seasoning, carrots and broccoli.
Stir until everything is coated in the sauce (because I like my broccoli and carrots crunchy, so I don't cook them for long--but, if you like them cooked, I'm sure it will be great if you go for longer--they're good that way too).
Sprinkle with the cream cheese.
Begin shoveling. LOL!