Stir-Fried Mushrooms with Broccoli and Chili

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Ingredients (Serves 2)

• 200 g shimeji mushrooms (or enoki/other small mushrooms), trimmed and separated

• 2 cups broccoli florets

• 1–2 red chilies, sliced (adjust to taste)

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil or olive oil

• 1 tablespoon soy sauce

• 1 teaspoon oyster sauce (optional)

• ½ teaspoon sugar (optional, to balance flavor)

• Salt, to taste

• Black pepper, to taste

• 1–2 tablespoons water or vegetable stock

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Instructions

1. Prepare the Vegetables
   Wash the broccoli and cut into bite-sized florets.
   Clean the mushrooms and separate them if needed.
   Slice the red chilies and mince the garlic.

2. Blanch the Broccoli
   Bring a pot of lightly salted water to a boil.
   Blanch the broccoli for 2 minutes until bright green but still crisp.
   Drain well and set aside.

3. Stir-Fry the Garlic and Chili
   Heat oil in a pan or wok over medium heat.
   Add garlic and sliced chili, stirring for about 30 seconds until fragrant.

4. Cook the Mushrooms
   Add the mushrooms to the pan and stir-fry for 2–3 minutes until they soften and release moisture.

5. Combine Everything
   Add the blanched broccoli, soy sauce, oyster sauce (if using), sugar, and a splash of water or stock.
   Stir-fry for another 2–3 minutes until everything is well coated and heated through.

6. Season and Serve
   Taste and adjust with salt and black pepper.
   Remove from heat and serve hot.

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Serving Notes

• Serve as a light vegetarian main dish or a healthy side.

• Pairs well with steamed rice or noodles.

• Can add tofu, chicken, or shrimp for extra protein.

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Nutrition Highlights

Low in calories, high in fiber, vitamins, and antioxidants.
A clean, simple, and flavorful stir-fry—perfect for quick, healthy meals.