I love stir-fry and could eat it daily without being bored as this is one recipe that you can mix it up with a change of vegetables or by adding beef, chicken, or tofu if that is your style. To be honest, I have never had tofu or tried to make it with a recipe, and I would love to try it out. Today I made a broccoli mushroom Stir-Fry with carrots and onions served on white rice that was equally delicious and quick to make.
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Published October 17, 2021
Updated March 18, 2022
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Cost breakdown for this recipe
One of my favorite meals at a Chinese Buffet is the Beef with broccoli and served with noodles, white rice, or fried rice. And instead of paying for a buffet price, and having to bring four kids with me, I can make this meal at home for a fraction of the price. Making meals at home is one amazing way to cut costs on the food budget, especially when we live in a village without a proper buffet.
This is such an inexpensive and additionally incredibly delicious meal. Mushrooms create a hearty meal and are amazingly beneficial to your health, packed with antioxidants, high in vitamins B and D, and can likewise help to lower cholesterol. Above all, mushrooms have high protein, using Shitake mushrooms in recipes or replacing them for a meat is a great way to create a vegetarian meal.
broccoli $1.49
carrot $1.59
garlic $0.20
ginger $0.06
mushrooms $2.19
sesame seeds $0.02
cup onion $0.30
broth $0.25
soy sauce $0.15
sugar $0.10
red pepper $0.05
rice wine vinegar $0.50
The cost of this meal was only $6.90.
Even if my kids do not like to eat Stir-Fry recipes, I can use this meal and portion out lunches for myself for an entire week. I can then have an entire week’s worth of lunch, prepped and ready to heat and serve.
Broccoli Mushroom Stir-Fry Recipe
Ingredients
2 cups broccoli
1/2 cup carrot
3 cloves garlic
2 tsp ginger
2 cups mushrooms
1 Tbsp sesame seeds
1/4 cup onion
1/4 cup broth
2 Tbsp soy sauce
1 Tbsp sugar
1/4 tsp red pepper
2 Tbsp rice wine vinegar
Stir-Fry Directions
1. The first step is to wash the broccoli and carrots in a sink colander, however, wipe mushrooms with a paper towel to remove any residue.
Moreover, do not wipe the fresh mushrooms with a wet cloth or even a dam one as it can cause the mushrooms to be slimy. I love mushrooms, but no one loves slimy mushrooms.
2. On a cutting board, dice, shred or cut vegetables and then set aside. For this recipe, I peeled the carrots and then continued to use the peeler to make carrot strips. It was actually a fun way to add them to the meal, kind of like pasta, but I would have added the carrots to the Wok to only cook for 2 minutes as they did get a bit overcooked.
3. Slice the onions in half, remove the skins, and then slice them very thin.
4. Remove the hard stem of the broccoli and cut them into smaller chunks while leaving the crowns somewhat intact.
5. Cut the tips off the mushrooms if they are a little brown or dirty, then just cut them in half.
6. Peel the garlic and smash them with the butt of the knife, then, mince the garlic.
7. Then warm 1 Tablespoon oil in a skillet or Wok on medium-high. Recently I found this extra-large flat-bottomed pan, and it works so amazing for this recipe!
8. Place broccoli, mushrooms, garlic, carrot and onion into warm Wok and cook until tender, stirring often.
9. In the warm saucepan, add 1/4 cup broth, 2 Tablespoon soy sauce, 1 Tablespoon sugar, 1/4 teaspoon red pepper flakes, 2 Tablespoons rice wine vinegar and 2 teaspoons ginger then stir to combine.
10. Lastly, pour the sauce into the Wok and let the sauce cook in the vegetables for 5-7 minutes.
Finally, serve over rice, sprinkle with sesame seeds and enjoy! We had leftover brown rice in our fridge from dinner the other night, so I warmed it up and had it with this stir-fry.
Using what is left in the fridge is an amazing way to cut food costs and to also avoid throwing food away. In the United States alone, 108 billion pounds of food is thrown out each year. That equals $161 Billion dollars, from restaurants, homes and businesses. Examples of food waste include fields of ruined crops and grocery stores tossing past use or expired food, even if it is still useable. If you want to learn more about food waste and how you can combat it, check out Feeding America’s website, on how to help fight food waste in America.
~Monica
Recipe for Broccoli Mushroom Stir-Fry
Broccoli Mushroom Stir-Fry Recipe
Equipment
- Cutting board
- Wok
- Sink Colander
Ingredients
- 2 cups Broccoli
- 1/2 cup Carrot
- 3 Garlic Cloves minced
- 2 tsp Ginger
- 2 cups Mushrooms
- 1 Tbsp Sesame Seeds
- 1 Onion
- 1/4 cup Broth
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1/4 tsp Red Pepper Flakes
- 2 Tbsp Rice Wine Vinegar
Instructions
- Wash broccoli and carrots in a sink colander, then wipe mushrooms with a paper towel to remove any residue.
- On a cutting board, dice, shred or cut vegetables and then set them aside.
- Then warm 1 Tablespoon oil in a large skillet or a Wok on medium-high.
- Place broccoli, mushrooms, garlic and onion into warm skillet and cook until tender, stirring often.
- Next, place a medium saucepan on the stove and then turn the temperature to medium.
- In the warm saucepan, add 1/4 cup broth, 2 Tablespoon soy sauce, 1 Tablespoon sugar, 1/4 teaspoon red pepper flakes, 2 Tablespoons rice wine vinegar and 2 teaspoons ginger and then stir to combine.
- When the sauce is warm, carefully pour it into the skillet over the vegetables.
- Lastly, let the sauce cook an additional 5-7 minutes in the vegetables in the Wok.
- Finally, serve the Broccoli Mushroom Stir-Fry over rice, sprinkle with sesame seeds and enjoy!
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