30 minute spicy black pepper mushrooms
Quick, tasty, and simple. My kind of Wednesday dinner.
Ingredients
- 4 cups mixed mushrooms, halved if large (I used shiitake and cremini)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 shallot, minced
- 1 jalapeno, deseeded (if desired) and minced
- 2 cups broccoli florets
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbsp rice vinegar
- 1 tsp fresh cracked black pepper
- 1 tbsp corn starch, mixed with 1 tbsp water
- steamed rice, green onions, and sesame seeds, to serve
Instructions
- In a jar or bowl, combine the soy sauce, brown sugar, water, rice vinegar, and black pepper.
- Heat 1 tablespoon olive oil in a skillet. Add the mushrooms and a pinch of salt and pepper. Cook undisturbed for 5 minutes. Stir in the garlic, ginger, shallot, and jalapeno for 2-3 minutes longer until very fragrant. Toss in the broccoli. Splash in 2 tablespoons of the sauce, cover, and cook 3-4 minutes until the broccoli is tender and the mushrooms begin to caramelize.
- Uncover the skillet and pour in the sauce. Stir. Add the cornstarch slurry and heat until the sauce coats the veggies, about 2-3 minutes.
- Divide the stir fry into bowls of rice. Top with green onions and sesame seeds, as desired.