Broccoli and Mushroom Stir-Fry

Broccoli and Mushroom Stir-Fry - Stir-fried vegetables might be the perfect weeknight meal. Think about it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. You can serve vegan stir fry recipes on top of quinoa for some extra protein in your life, or you can eat it with a nice helping of healthy brown rice. I’ve even made it with some fried tofu on top and it’s always tasty!

Ingredients

1. 2 cups broccoli, cut into small florets
2. 1/4 cup red onion, chopped small
3. 3 cloves garlic, minced
4. 2 cups mushrooms, sliced
5. 1/4 teaspoon crushed red pepper (optional)
6. 2 teaspoons fresh ginger, grated
7. 1/4 cup vegetable broth, optional water
8. 1/2 cup carrot, shredded
9. 1/4 cup cashews, optional water chestnuts
10. 2 tablespoons rice wine vinegar
11. 2 tablespoons low-sodium soy sauce
12. 1 tablespoon coconut sugar, optional
13. 1 tablespoon sesame seeds

Instructions

• In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.

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