Ingredients:
- Mushrooms (whole) – 32 oz
- Vegetable stock – 2 cups
- Soy sauce – 1 cup
- Lemon juice – 4 tbsp (about 2 lemons)
- Corn starch – 3 tbsp
- Brown sugar – 2 tbsp
- Garlic cloves, minced – 6
- Black pepper – 2 tsp
- 2 large onions, sliced
- 2 red bell peppers
- 2 green bell peppers
- 4 heads fresh broccoli, or 4 pounds frozen florets
- olive oil, enough to coat pan
- Rice or rice noodles (1/4 cup dry rice is one servings so 12 servings would be 3 cups of rice, 6 cups of water)
Directions:
- Wash mushrooms and cut into quarters.
- Add mushrooms to large skillet with the vegetable stock. Bring to a boil, reduce heat and simmer for 20 minutes until mushrooms are tender and delicious with flavor. (Don’t forget to salt and pepper the mushrooms!)
- While mushrooms simmer: mix together soy sauce, lemon juice, corn starch, brown sugar, garlic and pepper in a medium bowl. Set aside. (If you like spice, feel free to add some Sambal Oelek to this mixture. It’s a great way to add some heat!)
- About 10 minutes before mushrooms are done, heat olive oil in wok, dutch oven or large pot. Add onions and peppers and stir fry for 5 minutes or until veggies are tender. (For the love, don’t forget to salt and pepper the veggies!)
- Add broccoli florets. (I used the frozen bags of broccoli. I find this technique to be the most simple without sacrificing texture and taste). Make sure the broccoli is heated through.
- Once mushrooms are done, add them to the vegetable mixture.
- Add soy sauce mixture. Bring sauce to a boil and cook 2-3 minutes to thicken.
- Serve with rice and enjoy! (For even more spice, drizzle with some Sriracha!)
Vegan option: This recipe is vegan!
Servings: About 3/4 cup of rice and one cup of veggie mixture should yield you at least 12 servings. When I made this, I had leftover veggie mixture that I froze to use at another date!
Cost: Under $3.00 per serving.
