Broccoli & Mushroom Stir Fry

by Jill Dalton

If you are looking for a super quick and easy dinner recipe that is loaded with Plant Based goodness then this is the recipe for you! In just 15 minutes you can have a super nutritious Plant Based meal on the table. You can serve it over brown or black rice but if you want to add take up another notch, serve it over cauliflower rice.

Broccoli & Mushroom Stir Fry

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 31 voted )


4 cups Broccoli
8 oz. sliced mushrooms
1 red onion, slices
3 cloves garlic, minced
1 inch piece of ginger, minced
2 carrots, shredded
1/3 cup cashews
4 Tbsp rice wine vinegar
3 dates
1/2  cup water
light sodium soy sauce ( optional )


  1. Turn burner on high heat
  2. Add a few Tbsp water to the pan
  3. Add the onions, garlic and ginger and sauté for a few minutes
  4. Add the broccoli and mushrooms and sauté for about 5 minutes
  5. While that is cooking add the rice wine vinegar, water and dates to a blender and blend until smooth
  6. Add the carrots and cashews to the pan
  7. Pour the sauce over entire mixture and sauté for just a couple more minutes
  8. (optional) Add a couple Tbsp low sodium soy sauce
  9. Serve over rice or cauliflower rice
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Annemarie Danieu March 24, 2019 - 5:01 pm

Hi Jill! Such tasty recipes! I know this one will be no different. I don’t have fresh ginger at the moment. What is the measurement in tsps of a 1″ piece of fresh ginger in dried ginger? Thanks!😊

Jill Dalton March 25, 2019 - 9:05 am

a little less than 1 tsp dried =)

fruit2016 March 24, 2019 - 5:21 pm

Was actually thinking bout something like this tonight! Nice touch with the cashews.

Kristina March 26, 2019 - 10:18 am

Making tonight, don’t have cashews would almonds work?

Jill Dalton March 26, 2019 - 6:31 pm

Yes, absolutely =)

Bess June 3, 2019 - 2:20 am

Simple, tasty, and the whole family enjoyed it. Thank you!


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