Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

Ingredients

For Brown Rice:

1 cup long grain brown rice uncooked

1 1/2 cups water

Pinch of salt

For Stir Fry:

1 small onion finely chopped

2 large portobello mushrooms coarsely chopped

2 large broccoli stalks including stems, coarsely chopped

1 cup walnuts coarsely chopped

3 tablespoons soy sauce or liquid aminos divided

2-3 tablespoons coconut oil divided

1 1/2 cups peas frozen or fresh

2 teaspoons sesame oil optional

4 green onion sprigs finely chopped

Instructions

Add rice, water and salt to a medium pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook brown rice in Instant Pot or any other proven al dente method.

Meanwhile, preheat non-stick wok on medium heat, add walnuts and cook for 2-3 minutes or until golden brown, stirring occasionally. In the last 30 seconds, stir in 1/2 tablespoon soy sauce, transfer to a medium bowl and set aside.

Return wok to medium heat, add 1/2 tablespoon coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.

Increase heat to high, add 1/2-1 tablespoon coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tablespoon soy sauce and transfer to the same bowl with walnuts.

Add remaining 1/2-1 tablespoon coconut oil, broccoli and cook for a few minutes until softer but not overcooked. In the last 30 seconds, stir in 1 tablespoon soy sauce.

Transfer all ingredients from a bowl to the wok with broccoli. Fluff rice with a fork and add to the wok. Add peas, remaining 1 tablespoon soy sauce and sesame oil (if using). Stir and saute stir fry on high heat for about 1-2 minutes or until heated through.

Add green onions, stir gently, remove from heat and serve hot.