Sautéed Mushrooms and Broccoli
A quick and healthy dish combining earthy mushrooms with crisp broccoli, perfect for busy weeknights or as a nutrient-packed side or light meal.
Ingredients
Vegetables
- 1 pound broccoli florets Cut into bite-sized pieces
- 1 pound mushrooms, sliced Any variety of mushrooms can be used
- 2 cloves garlic, minced Fresh garlic recommended
Cooking Essentials
- 2 tablespoons olive oil
- 1/4 cup soy sauce Can use tamari for gluten-free option
- 2 tablespoons oyster sauce Optional, can skip for vegan
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- Salt to taste
Instructions
Preparation
- Wash and cut the broccoli into bite-sized florets. Slice the mushrooms and mince the garlic.
Sautéing
- Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until softened and lightly browned.
- Toss in the broccoli florets and sauté for another 5-7 minutes until tender-crisp, stirring frequently.
- Mix in soy sauce, oyster sauce (if using), sesame oil, and black pepper. Add salt to taste and cook for an additional 1-2 minutes until sauce thickens slightly.
- Serve hot as a side dish or a light meal, pairing it with rice or noodles.
Notes
To store leftovers, let the dish cool completely, place it in an airtight container, and refrigerate for up to 3 days. Reheat in a skillet or microwave until warm. You can also add other vegetables like bell peppers or snap peas for added nutrition. For a heartier meal, add tofu or chicken slices, cooking the protein first before adding vegetables.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 10gProtein: 4gFat: 14gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 2g
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