It’s half term, the weather is great and the kids are busy, so who has time for long-winded dinners? Don’t worry I have you covered, this Mushroom Stir Fry with Broccoli and Pepper is ready in under 30 minutes. Not only that but this stir fry is healthy, it’s got 3 of your 5 a day and it’s really tasty. The whole family will love this, even the meat eaters!
This mushroom stir fry is one of those meals that is so easy to make but tastes so good that no one will believe you didn’t use a shop bought sauce. It’s rich and filling and meaty, so if you are a dedicated carnivore you won’t miss the meat here. The mushrooms are really the stars of this meal, they are meaty and tasty and make this dish filling and satisfying.
So to make this mushroom stir fry all you need to do is marinade the portobello mushrooms in the rich and zesty sauce, and all they need is 10 minutes! Yep, this is the beauty of mushrooms, they soak up that marinade in no time. The marinade also acts as the sauce for your stir fry so that’s a double win, am I right?
Broccoli, red pepper, a good handful of cashew nuts and noodles finish off this quick and tasty dinner, which by the way also happens to be vegan. This is a flexible dish so if you want you can add in even more veggies, I like to add bok choy or sugar snap peas, they work well here too. And if you want to make this gluten-free, then just use your favourite gluten-free noodles or swap noodles for rice and use tamari instead of the soy sauce. This meal is best served hot, straight away but if you do have leftovers then you can keep them in the fridge for a day and reheat in a wok.
This mushroom stir fry is :
- Low in fat
- Under 350 calories per portion
- Very tasty
- Ready in under 30 minutes
- Really easy to make
Mushroom Stir Fry with Broccoli & Pepper
Tasty and filling this vegan Mushroom Stir Fry with broccoli and pepper is ready in under 30 minutes. Perfect for a quick and easy weeknight dinner.
For the marinade:
- 300 g portobello mushrooms wiped clean then cut into medium slices
- 3 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- The zest of half a small lime
- The juice of 1 lime about 3 tbsp
- 1/2 tsp rice wine vinegar
- 1 tsp toasted sesame oil
For the stir fry
- 1 tbsp coconut oil
- 1/2 a medium onion (125g) cut lengthways then sliced thinly
- 1 red chilli pepper (1 level tbsp when chopped) pith and seeds removed then finely chopped
- 2 fat cloves of garlic minced
- 1 thumb size piece of ginger (20g) peeled and finely grated
- 1 red bell pepper (180g) pith and seeds removed then sliced thinly
- 280 g (or a small head) of broccoli broken into florets
- 50 g cashew nuts
- 175 g of noodles of your choice, we like wholewheat noodles
- 3 small spring onions the white and some of the green part, finely chopped
- Sesame seeds for serving
Whisk together all the marinade ingredients.
Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.
Leave the mushrooms to soak up the marinade for about 10 minutes.
Cook the noodles according to the packet instructions.
In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes.
Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.
- Calories are approximate and will depend on the noodles you use.
- If you are serving this to young children you may want to reduce the chilli, this was fine for my 12 year old but younger kids may need it to be a little less spicy.
- I don't recommend freezing this meal. You can keep leftovers in the fridge in an airtight container for a day or two. I recommend reheating it in a wok.
- If you have a nut or sesame allergy then this will still taste great without the sesame oil and the cashews.
- This recipe was inspired by and roughly adapted from this recipe by Minimalist Baker.
More tasty veggie dinners that are ready in under 3o minutes:
- Orzo Pasta Salad with Pesto
- Lemon Garlic Pasta with Kale
- Vegetable Fajitas with Black Beans
- Halloumi Burgers
- Harissa Baked Cauliflower Tacos
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