Portobello Mushroom & Broccoli Stir-Fry
An easy vegan stir-fry made healthy right at home. Only 30 minutes & customizable with your favorite veggies.
- 2 extra-large portobello mushrooms (about 12 oz.)
- 2-3 cups fresh broccoli florets
- 1 onion
- 1 red bell pepper
- Optional: sesame seeds for topping
For the stir-fry sauce:
- 1/2 cup vegetable broth
- 3 Tbsp. tamari (or soy sauce)
- 2 Tbsp. hoisin sauce (gluten-free if necessary*)
- 2-3 cloves garlic
- 1 Tbsp. cornstarch or arrowroot (to thicken)
- 1-2 tsp. grated/minced ginger (optional)
Make the stir-fry sauce: Mince garlic and add all sauce ingredients to a small bowl. Whisk to combine and set aside.
Wipe portobellos clean with a damp towel. Remove stem and slice into thin strips (about 1/3-inch thick).
Slice onion and bell pepper.
In a large skillet over medium-high heat, sauté portobellos, bell pepper, onion, and broccoli florets. (For oil-free, use about 3 Tbsp. broth/water in place of oil.)
Sauté for 7-8 minutes, gently stirring occasionally. Add a touch more water/broth as needed.
Whisk the sauce again and add to skillet. Toss well to combine and sauté for 2-3 minutes or until slightly thickened, stirring often.
Serve over rice, quinoa, or noodles and top with sesame seeds and more tamari if desired.
*I use tamari and San-J brand hoisin sauce for gluten-free.
Variations: Use other mushrooms or a combination. Or swap out the broccoli for your own favorite veggies or whatever is in season. Try asparagus, zucchini, green onion, snow peas, green beans, cabbage, baby bok choy, etc.
Sauce: Adjust the sauce flavors as you see fit. Add more/less hoisin, tamari, or garlic to your taste.
Calories: 118 kcal | Carbohydrates: 23 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 1 mg | Potassium: 592 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 1705 IU | Vitamin C: 108 mg | Calcium: 52 mg | Iron: 1 mg