There’s nothing too fancy about this recipe, but it is a great
combination of flavours and is an easy side for pan-cooked fish, chicken or meat.
The inclusion of mushrooms gives the dish a meatiness which also makes it an easy vegetarian option that is delicious accompanied by steamed brown rice.
Mushroom & Broccoli Stir-Fry
To give this stir-fry a bit of a kick, some finely chopped chilli is a good
addition – add it with the broccoli.
Serves 6 as a side or 4 as main
500g Portabella mushrooms, thinly sliced
2 tsp ground cumin
freshly ground black pepper
500g broccoli, broken into florets
¼ cup vegetable oil
1 small red capsicum, sliced
4 green onions, cut into 1 cm pieces
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
¼ cup water
1 tbsp ketcup manis
1 Place mushrooms in a bowl. Sprinkle with cumin and a good grind of black pepper. Toss to coat mushrooms with spices.
2 Boil, steam or microwave broccoli until it just changes
colour. Drain and plunge into iced water, drain again and set aside.
3 Heat a wok or large frying pan over a high heat until hot, add oil, swirl to coat wok or pan and heat for 30 seconds longer or until shimmering. Add mushrooms and cook, tossing, for 4-5 minutes or until they start to brown.
4 Add capsicum, green onions, garlic and ginger and cook,
tossing for 2-3 minutes. Add broccoli and cook, tossing for 2-3 minutes longer or until broccoli is heat through. Add water and ketcup manis and cook, tossing, for 1-2 minutes or until liquid
reduces slightly. Serve immediately.
Happy cooking and eating.
Recipe by Rachel Blackmore
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