Broccolini and mushroom stir-fry

I love easy and healthy dinner recipes ideas. This Broccolini and mushroom stir-fry is one of them. Serve with brown rice or quinoa and your are good to go.

broccolini and mushroom stir-fry

I guess you can say that we love mushrooms at our house and this broccolini and mushroom stir-fry is just an example of a loaded mushroom recipe. I guess this recipe is not for non mushroom lovers.

Since we don’t eat much poultry and meat I like using mushroom quite often. They have a meaty texture and if prepared correctly they are just simply delicious.

I have served this recipe with both quinoa and brown rice, so which ever you like best you can do. I think pasta and even grilled chicken will complement this recipe rather well so the sky is the limit.

For this recipe I used black bean sauce but hoisin, and oyster sauce will also work so use which ever you prefer. Just make sure it does not contain MSG which is not good for you at all.

This broccolini and mushroom stir-fry is great because it is super quick to put together. Make sure you buy sliced mushrooms, as this way you will save a lot of time. Whole mushrooms are cheaper but not much more. I think the extra cents for sliced mushrooms is well worth it.

Let me know if you get to try this recipe and in case you like mushrooms here is another similar recipe I made not long ago. Also super quick and delicious. This mushroom ragout recipe however has white wine. My kind of ingredient.

Enjoy!

broccolini and mushroom stir-fry

broccolini and mushroom stir-fry

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Broccolini and mushroom stir-fry

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

  • 2 shallots, chopped
  • 20 ounces sliced mushrooms
  • 8 oz broccolini, bottoms trimmed
  • 3 tbsp ginger, chopped
  • 3 tbsp olive oil
  • 3 tbs black bean sauce, hoisin or oyster sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp sesame seeds, optional
  • Quinoa or brown rice for serving

Directions:

Place the olive oil and ginger in a cast iron skillet or any other non-stick skillet. Cook for 1 minute.

Add the broccolini and cook for 2-3 minutes. Add the mushrooms and shallots and cook stirring occasionally for 5 minutes. Add the black bean paste and vinegar and stir for 1 minute. Turn the heat off. Add the sesame seeds if using and serve stir-fry over the quinoa or brown rice.

Recipe adapted from here

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10 comments

  1. Low carb, low fat and low calorie…this is my kind of dinner and I can easily finish the whole skillet!

  2. The broccolini caught my eye. Although simple, the recipe looks so good and I love the combination of ginger and black bean paste. Thanks for sharing

  3. I love broccoli and mushroom but never thought I can cook them together. Your recipe looks simple and delicious. Just saved it and will definitely try it out soon! :)

  4. Hi Miryam – Another great hit! I just finished making this dish and added vegan spinach pesto sausage and tofu cubes. From the one bite I’ve taken, WOW. Decided to make Easter dinner earlier and let it sit / marinate until Sunday. Looking forward to this treat. Your recipes are awesome and I love how you’re mindful of sodium content. I’m not a salt fan – Always looking for ways to cut that out. Wishing you and your family a safe holiday weekend.

    Off to make another batch of the superengery bites next. Just when I made half a batch last weekend and thought they’d last throughout the week. Wrong – They were gone mid-week. So delicious. I even turned on two other friends to these bites. Such a hit!

    • Oh thanks so much for the comment. I am glad the recipes are well liked. I hope you had a good holiday weekend as well. Thanks for stopping by and I hope you keep coming for more recipes :-)

  5. I make this on a regular basis. It’s so easy & delicious! Occasionally I use broccoli & add other veggies but the sauce remains the same. Thanks for the recipe!

  6. A choice of 3 sauces means 3 ways to try this dish. I seldom find broccolini and broccoli is very expensive right now but I will wait.

  7. Hey there! This recipe looks so great, I’m so excited to try it — I have all my ingredients on hand. I wanted to also point out that MSG is totally okay for consumption. The idea that it’s bad to eat is a big myth launched against Chinese cuisine decades ago. Scientific studies have okay’ed the common ingredient in Asian foods — I personally love cooking with it, as it provides a certain taste/texture and brings dishes to a whole new level. Thanks for sharing your recipe!

  8. Could I add beef to this too? Like flank steak strips? Looks great!

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