spicy ginger teriyaki mushrooms and broccoli
Getting in a quickie this Wednesday.
For nights I can’t be bothered, I usually turn to some kind of stir fry with whatever goodies lie in my fridge at the time. Nowadays, I usually have mushrooms and a never-ending bag of broccoli at my disposal – this recipe came from one of those times where I was stressed, probably a bit depressed, and and for time, pressed.
Damn, I could become a meme.
Midweek I tend to do a lot of baking, and I like dishes like this that take almost no thought but taste like something I snagged from a takeout place down the street. I think everyone should have a few “fuck it” dinners in their proverbial recipe boxes. You don’t need a ton of time to create a ton of flavor, and it’s perfectly suitable for both vegetarians and vegans!
The uniqueness of these Spicy Ginger Teriyaki Mushrooms and Broccoli lies in the addition of pomegranate juice, which adds a tangy depth to the sweet-savory sauce. One skillet and 30 minutes later, dinner is served. And it’s damn good, far better than what you might overpay for on the way home from work.
Shrooms in the Room
This dish has very, very minimal steps, so my headline witticisms will be minimal. You’re welcome.
Start with the sauce. The ingredients list looks lengthy only because the sauce has a few components, but aside from the pomegranate juice they’re pantry staples most of ya’ll probably have in your cabinets and fridge. Mix that good stuff up until nicely combined, and don’t forget some corn starch. This will thicken your sauce so it coats the veggies really well at the end.
Then, cook up the mushrooms in some olive oil, alone at first to let them crisp up a bit. Throw in some shallots, more garlic (I double up on the garlic since this hit caramelizes in the pan with the mushrooms and adds even more oomph to the finished product), and the broccoli.
I enlist a steam-saute method when I stir fry veggies since this helps soften them up while retaining the crunch and preventing any unwelcome burning. Measure in a couple tablespoons of water, enjoy the brief sizzle, and cover up the pot for a couple minutes.
Sauce in the Pot
Admittedly, it’s later than I usually write at the moment, and I’m out of humor, so that’s all you’re getting, nerds.
Pour in all that saucy goodness and bring it to a simmer. The cornstarch reacts quickly to the heat, so it only takes a few minutes for the teriyaki to thoroughly coat the veggies.
And that is all she (I) wrote. I always throw the mushrooms on top of steamed rice with some green onions and sesame seeds. If you like spicy mayo, go for it. I tend to make everything into an omelet eventually too and found these mushrooms delightful with some extra peppers and onions in an egg white scramble. Because my omelets never remain omelets. My skills in the kitchen end there.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Do some shrooms:
No Stir Pesto Risotto with Butter Roasted Mushrooms and Chickpeas
Ginger Pomegranate Tofu Ramen with Garlic Butter Mushrooms
spicy ginger teriyaki mushrooms and broccoli
Ingredients
teriyaki sauce
- 1/2 cup soy sauce
- 1/4 cup pomegranate juice
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp corn starch
- 1 tsp red pepper flakes, or to taste
mushrooms and broccoli
- 3 cups mixed mushrooms, sliced
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 cups broccoli, chopped
- steamed rice, sesame seeds, and green onions, to serve
Instructions
- In a jar or bowl, combine the ingredients for the teriyaki sauce. Whisk or shake until well mixed.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Toss in the mushrooms with a pinch of salt and pepper and cook undisturbed for 5 minutes. Stir in the shallots, garlic, and broccoli and 2 tablespoons of the sauce. Cover and steam-saute for 3-4 minutes until the broccoli is softened.
- Pour in the teriyaki sauce and bring to a simmer. Toss with the mushrooms and broccoli until the sauce coats the veggies, about 3-4 minutes longer.
- Divide mushrooms and broccoli into bowls of hot rice and top each with green onions and sesame seeds, as desired.
