Mushroom, Broccoli and Cauliflower Stirfry
Mushrooms are an easy addition to the holiday dish table, especially for people who are primarily plant-based eaters. I have a recipe for some mushrooms in a thyme-infused cranberry sauce over some creamy polenta for example, here. There may be some of you you want something on the healthier side to curb the overindulgence some of us participate in during this family time, this may be the recipe for you!
Does a stir fry have a place at the table? Um, I say YES! It's easy, quick, customizable, filing, and can be loaded up with vegetables rich in vitamins, minerals and fibers. The mushrooms, in this case, add the umami many of us seek in our eating experiences.
This is a simple, sturdy mix of shiitake mushrooms, broccoli and cauliflower with fresh garlic and fresh ginger. Add it to the table or whip it up the next day if some of the comfort food leftovers seems a bit daunting! If you want to make it extra filling for your appetite, add some egg noodles as I did.
If you have a wok great, if not, a large, non-stick saucepan works perfectly well!
Make sure you don’t overcook the mix so your veggies still maintain some of their crunch and of course, nutrients!
Ingredients
2 cups shiitake mushrooms
2 cups cauliflower florets
2 cups broccoli
2 tablespoons soy sauce
2 tablespoons cooking wine
1 tablespoon steak and chops seasoning
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon coriander
1 teaspoon red chili flakes
1 teaspoon black sesame seeds
1 tablespoon rice water vinegar
3 tablespoons butter
2 tablespoons olive oil
1/2 cup egg noodles
1 tablespoon fresh ginger, grated
2 tablespoons fresh garlic, minced
1 teaspoon fenugreek powder
1/2 large shallots, minced
1/3 cup green onions, chopped
Instructions
In a hot skillet, melt the butter with the olive oil and add the spices, salt, and pepper. Sauté for 2-3 minutes on medium-low heat.
Add the mushrooms, broccoli and cauliflower, sweat out the vegetables for another 5 minutes.
Once most of the moisture is out of the mushrooms, deglaze the skillet with the soy sauce, cooking wine, and rice vinegar. Cook for 2 minutes.
Add the fresh ginger, sauté for another 2 minutes.
Season with additional salt, pepper and chili flakes to taste. Serve hot!
