Ingredients
Scale
- 1 large head of broccoli, cut into florets
- 8 ounces cremini mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
Instructions
- Step 1: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the mushrooms and bell pepper and stir-fry for 3-4 minutes, until slightly softened.
- Step 2: Add the minced garlic and grated ginger to the wok and stir-fry for another minute, until fragrant. Be careful not to burn the garlic.
- Step 3: Add the broccoli florets to the wok and stir-fry for 5-7 minutes, until the broccoli is tender-crisp.
- Step 4: In a small bowl, whisk together the soy sauce and honey/maple syrup. Pour the sauce over the vegetables in the wok and stir to combine. Cook for another minute, allowing the sauce to thicken slightly and coat the vegetables.
- Step 5: Remove from heat and serve immediately over rice or quinoa. Garnish with sesame seeds (optional).
Notes
- Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan on low heat to avoid overcooking and losing the vegetables’ crispness.
- Serve this vibrant stir-fry alongside steamed rice and a sprinkle of toasted sesame seeds for a complete and satisfying meal.
- For an extra depth of flavor, add a pinch of red pepper flakes to the sauce for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American