Portobello Mushroom and Broccoli Stir-Fry

This PlantPure Nation stir-fry is becoming one of my go-to easy dinner recipes. Besides the brown rice cook time, it takes very little effort to put this together. The soy and hoisin sauce combination is simple but flavorful — there is a lot of room for adding your own stir-fry flavor favorites! 


Servings: about 4 moderate bowls

  • 2 tbs. low-sodium soy sauce
  • 2 tbs. oil-free hoisin sauce
  • 2 tsp. cornstarch
  • 1 tsp. agave nectar
  • 6 oz. portobello mushrooms, sliced, with gills and stems removed
  • 1 onion, thinly sliced
  • 1 red bell pepper, seeded and sliced
  • 6 oz. broccoli florets
  • brown rice for serving


1.  Begin cooking your brown rice if you haven’t already!

2. Place the mushrooms, onion, and bell pepper in a large skillet and add a small amount of water to prevent sticking. Sauté for 3 minutes.

3. Add the broccoli, a little more water, and cook for another 3-5 minutes or until the veggies are slightly tender, stirring occasionally. If you prefer your veggies tender, cover the skillet with a lid and allow the veggies to steam longer.

4. Mix the soy sauce, hoisin, cornstarch, agave, and ¼ cup water together. Pour it over the veggies and stir it all together. Allow the veggies to cook with the sauce a few minutes.

5.  Taste-test to see if it has enough flavor for you. Add more soy for savory, more hoisin for sweet. Serve over brown rice!


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