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Chinese Mushroom and Broccoli Stir-fry
Ingredients
- 1 pack rice noodles cooked according to package instructions
- 1 tbsp avocado or grapeseed oil
- 1 pound baby bello mushrooms, cut in 4
- 1 head fresh broccoli, cut into medium sized florets
- 3 cloves garlic chopped
- 2 tablespoon fresh ginger, sliced thin or minced
- ½ cup organic soy sauce
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 1 tablespoon corn starch+ 1/3 cup water
- ground black pepper to taste
- ½ fresh chili, sliced
- Black sesame seeds to garnish (optional)
This homemade Chinese Mushroom and Broccoli Stir-fry is perfect for those busy weeknights when takeout is exactly what you are craving for. This dish is so easy to put together and its is way healthier and cheaper than anything you would order at a restaurant. The hearty mushrooms are seared until golden brown, saturated in garlic and ginger flavors. The broccoli is bright and crunchy to perfection. Every bite of rice noodles is so comforting and so delicious with the yummy sauce that you just can’t get enough of. This fast and easy homemade takeout dinner is a perfect way to spend a relaxing night in the kitchen with the whole family. And you’d be lucky if there were any leftovers to warm up for lunch the next day.
Instructions
1). Heat oil over medium-high heat on a wok or skillet. Once the oil is hot, add your mushrooms, garlic and ginger, season with salt and pepper, and sautee until mushrooms are golden brown.
2). Add the soy sauce, honey, and hoisin sauce to the skillet. Stir to combine. Mix 1 Tbsp corn starch with 1/2 cup water. Pour the cornstarch slurry into the skillet and stir. Add the broccoli florets, cover the skillet and allow it to cook over low heat for 2 minutes.
3). Open the lid and stir until sauce begins to thicken. (Be sure not to overcook your broccoli. Or it will end up falling apart in your final dish.)
4). Add your cooked and drained rice noodles to the sauce. Adjust salt and pepper, serve immediately topped with sesame seeds and sliced red chili.
Enjoy!
