Mushroom broccoli stir fry could be one of my favorite dishes at any Chinese restaurant. Because good Chinese restaurants are are very scarce here in Southwest Florida, I felt the need to purchase a wok, burner & cans of butane to make my own, this way making it at home it is quick easy & you control the fat, sugar & sodium etc. There are so many versions you can change it up each time you make it. I prefer it without meat although you can add chicken, shrimp, pork or beef for some added protein.
Once you have a pantry with some Asian items, you can make some amazing dishes that are semi healthy & only take a 1/2 hour or less to make in just one pan! With only one pan (not counting the rice cooker) to wash = a happy person in the kitchen!
Most of my stir fries are adapted from a recipe from somewhere, could be a cookbook, website, or just a menu from the restaurant. I’m pretty good at figuring out what is in a recipe just by tasting it. My taste buds think they’re amazing! ;D I have never been one for following the rules, so recipes get changed to acquire my taste, what is in the fridge and pantry usually decides the meal of the moment, who likes to follow the rules anyway?
These are all (about) measurements that I use, they can be increased or decreased however you feel necessary.
- 4 cups old rice
- 1 1/2 oz dried mushrooms (puffed up after soaking makes over a cup)
- 1/2 head of broccoli
- 4 Tbs vegetable oil or whatever you prefer (not olive)
- 8 dried chili peppers (can use less, or none if you don’t like spice)
- 6-8 cloves garlic (smashed & chopped)
- 1/2 medium sweet onion cut up
- 1 inch knob fresh ground ginger
- 2 Tbs rice vinegar
- 4 Tbs hoisin sauce (be careful-high calorie)
- 1 Tbs low sodium soy sauce
- 1 Tbs oyster sauce (optional flavor)
- 1 Tbs fish sauce (optional sodium & flavor)
- 1/8 tsp sesame oil (drizzle)
Old left over dried out jasmine rice works best, although I have used fresh rice right out of the rice cooker, the rice just doesn’t dry out & fry as quick.
Cover dried mushrooms in a bowl with steaming hot water, cover with a lid and soak for at least 30 minutes. While soaking you can prep your broccoli, garlic, onion & ginger.
Wash, cut and steam broccoli until almost tender, leave them semi crunchy, and set aside. If your pressed for time, microwave for approximately 2 1/2 minutes.
Prepare wok by getting it HOT (just starting to smoke, for cast iron) add the vegetable oil, chili peppers, onion, garlic & ginger. Stir fry for a minute or two then add the rice, stir around to mix in the onion mixture & then let set & start to fry, the hot wok needs to suck all the moisture out of the rice. Stir only a couple times with long rest periods in between.
While the rice if frying, drain & squeeze the water out of the mushrooms, I keep the mushroom liquid for starting vegetable stock when cooking other dishes.
After the rice is almost done frying & drying out, this is where I drizzle some sesame oil over the rice, and stir a couple times. Now I start to shake the liquids over the wok of rice; vinegar, hoisin & soy & if you choose to use the other optional ingredients. Quickly add the broccoli & mushrooms stir around a couple times with flame still all the way up, it should be still sizzling hot and smelling amazing!
If you did want a meat version you can marinate a small amount of meat in 1 Tbs of fish sauce or soy sauce for 10 minutes & stir fry in a 2 Tbs of oil before you start the chili’s, onion, garlic & ginger. Just set the meat aside & let it rest in it’s own juices, then add it back in with the broccoli & mushrooms.
I tend to take out the red peppers before serving, we don’t need anyone gasping over dinner, because they chomped down on one of the hot chili’s.