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Recipes > Vegetarian main courses > Broccoli mushroom stir-fry Back to Recipes Index

Broccoli Mushroom Stir-fry

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Serves: 4


1/4 lb. Shiitake mushrooms, chopped
1 carrot, sliced about 1/4" thick
1 medium zucchini, sliced about 1/4" thick
1/2 head broccoli, cut into florets
1/2 lb. extra firm tofu, drained and cut into 1/2" cubes
1 Tbsp. mellow brown rice miso paste
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/8 tsp. chinese 5-spice mix
Splash of sake or white wine or dry sherry
2 Tbsp. peanut oil
2 tsp. soy sauce
1 cup warm water
1 Tbsp. cornstarch, dissolved in a few tbsp. hot water


Dissolve miso in water. Dissolve cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix. Set aside.

Heat wok, then add the oil; heat for a minute and swirl around to coat the wok. Add the garlic and ginger, stir around until the garlic starts to brown. Add the mushrooms, and toss for about 3 minutes until they start to soften. Add the carrots, and stir for about 2 minutes. Add the broccoli, cook another 2 minutes. Add the tofu. Add a splash of sake, stir for another minute or two as the steam melds everything together. Then pour on the sauce. Stir until it thickens (about 3 minutes), then serve with rice or noodles.


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