BROCCOLI MUSHROOM STIR FRY

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INGREDIENTS


  • 16 oz. cremini mushrooms, sliced
  • 2 tablespoon tamari *
  • 8 cup broccoli, cut into small florets
  • 2 – [ 15 oz. can ] chickpeas, drained and rinsed

Sauce Ingredients:

  • 2 tablespoon minced garlic
  • 2 teaspoon minced ginger
  • ½ cup tamari *
  • ½ cup + 2 tablespoon organic maple syrup
  • 4 tablespoon rice vinegar
  • 4 teaspoon tahini
  • 2 tablespoon tomato paste
  • 4 tablespoon vegetable broth *
  • 2 tablespoon cornstarch (or thickener of choice)

Optional Toppings/Sides

  • Sesame seeds
  • Sliced green onions
  • Sriracha sauce
  • Steamed rice

INSTRUCTIONS

  1. Prep all the veggies and mushrooms, set aside.
  2. Place all the Sauce Ingredients into a small bowl, whisk, set aside.
  3. In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, place the sliced mushrooms and one Tablespoon of tamari, sauté for 4 minutes over medium heat to release the water from the mushrooms; then place the small broccoli florets in the skillet with the mushrooms, cover with a lid and sauté the broccoli florets for 3 minutes. Remove the lid and continue to sauté until the broccoli has reached the desired tenderness. Then add the chickpeas and the sauce, increase the heat, simmer until the sauce thickens and the broccoli and mushrooms are completely coated in the sauce. Lower the heat and simmer for one minute.
  4. Remove from heat, garnish with your favorite toppings.

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