VEGAN: Stir Fry Broccoli And Shitake Mushrooms
A quick vegan dinner that your guests can not say no to.
This is one of my favorite mushroom recipes. And my sons, this is one of their most favorite broccoli dishes. And this is one of those recipe I love preparing coz it is just of easy to make and I really need to be able to prepare things quickly considering my busy lifestyle.
It literally takes only a few minutes to prepare and cook. You can even prepare it just minutes before any gathering or party you would want to serve it in. It can be served as a main dish, appetizer or as a quick snack.
And since my kids love the broccoli more than the mushrooms, I add more of the broccoli to make it a feast for my children.
Check out the recipe below.
Stir Fry Broccoli and Shitake Mushrooms
2 cups, fresh sliced mushrooms (I prefer button)
2 cups, fresh broccoli florets
1 cup, chopped carrot
¼ cup chopped purple onion
¼ cup gluten-free soy sauce
1 tspn Nature’s Seasoning
1 tblspn oil or vegan butter (either will work)
1 tblspn honey
2 tblspn, coconut milk cream cheese – crumbled, for garnish
Place wok or large pan over high heat.
In the wok, place oil (or butter), soy sauce, chopped onion, mushrooms and honey.
Stir until everything is evenly coated, then allow to simmer/soak/fry for at least 5 mintues or until mushrooms brown (which might be longer than 5 minutes–let’s be honest, it’s different depending on how thick they are).
Add Nature’s Seasoning, carrots and broccoli.
Stir until everything is coated in the sauce (because I like my broccoli and carrots crunchy, so I don’t cook them for long–but, if you like them cooked, I’m sure it will be great if you go for longer–they’re good that way too).
Sprinkle with the cream cheese.
A very big thank you to nerdymamma.com for this delicious dish!