- RecipesOil-Free Broccoli Mushroom Stir Fry
Oil-Free Broccoli Mushroom Stir Fry Recipe
By Brand New Vegan
🔪Prep Time: 30 min
👩🍳Cook Time: 10 min
3 Tbs Low Sodium Soy Sauce
1/4 tsp Red Chile Flakes
1/2 White Onion, diced
1 Tbs Garlic, minced
2 tsp Ginger, minced
16oz White Button Mushrooms, cleaned and sliced
Salt & Pepper to taste
1 Red Bell Pepper, cut into strips
1 lb fresh Broccoli, stems removed and florets rinsed (about 9 oz)
2 cups Fresh Spinach
1Prep all ingredients before cooking. Chop the broccoli, dice the onion, slice the mushrooms, mince the garlic & ginger, etc.
2Add the soy sauce and pepper flakes to a cold Wok (or fry pan) and heat to med-high.
3JUST when the soy sauce begins to boil, add the onions and stir until translucent.
4Add garlic and ginger and stir fry for 30 seconds
5Add the mushrooms and continue stirring. Season with salt & pepper if desired.
6Prepare broccoli while mushrooms are cooking via steaming or by microwaving for 2 1/2 min in a covered bowl.
7When the mushrooms have reduced in size by about half, add red bell pepper and stir fry for 1 minute.
8Add broccoli and continue stirring until broccoli is just heated through but with some crunch left
9Stir in spinach until wilted and serve.
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Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
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A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons, Punta Mita, Mexico.
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