Effortless Shiitake Veggie Stir-Fry (Print Format)
Bright veggies like shiitake mushrooms, broccoli, and bell peppers come together with a sweet and salty sauce for a super easy Chinese-inspired meal.
# Ingredients:
→ Sauce
01 -
2 teaspoons sugar
02 -
¼ teaspoon dry mustard
03 -
3 tablespoons water
04 -
1 tablespoon cornstarch
05 -
2 tablespoons dry sherry or rice wine
06 -
⅓ cup soy sauce
07 -
¼ teaspoon red pepper flakes
08 -
1 teaspoon toasted sesame oil
→ Vegetables and Aromatics
09 -
1 red bell pepper, cut into thin slices
10 -
2 tablespoons vegetable oil
11 -
3 scallions, sliced thinly (white and green parts separated)
12 -
3 cloves garlic, minced
13 -
7 ounces shiitake mushrooms, stems discarded, sliced thin
14 -
1 tablespoon grated fresh ginger
15 -
1 pound broccoli, broken into small florets
# Steps:
01 -
Combine soy sauce, water, rice wine or sherry, sesame oil, sugar, cornstarch, mustard, and red pepper flakes in a small bowl. Whisk until smooth and set it aside.
02 -
In a large skillet, heat about an inch of water to a boil. Cook broccoli for a couple of minutes, just until it keeps a bit of crunch. Rinse with cold water after draining, then leave to dry further.
03 -
Dry the skillet and heat it over high with vegetable oil. Add mushrooms and red peppers, stirring often, until the mushrooms brown and the peppers soften (around 5 minutes).
04 -
Put in the garlic, the lighter scallion parts, and ginger. Stir for about half a minute—just until the aroma hits you.
05 -
Toss the broccoli back into the skillet to heat. Stir the sauce into the veggies and cook until it thickens around them, about half a minute. Toss in the green scallion pieces on top before serving.
# Tips:
01 -
Swap out soy sauce for gluten-free options if needed.
02 -
Goes great over a bowl of steamed rice.
03 -
A simple pick for busy evenings.