Szechuan Broccoli & Mushroom Stir-Fry

Szechuan Broccoli & Mushroom Stir-Fry

with Cashews & Buttery Ginger Rice

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Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version stars mushrooms, broccoli, and onion, which are sautéed with garlic, then tossed with cashews and a spicy, savory-sweet Szechuan sauce. Everything simmers together until the sauce is thick and the veggies are tender; then, it’s all spooned over ginger-scented rice and served with lime wedges for bright tang. Dinner winner? We think so.

Tags:VeggieCalorie SmartSpicy
Allergens:SoyWheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


1 unit


4 ounce

Cremini Mushrooms

1 unit

Yellow Onion

8 ounce

Broccoli Florets

1 clove


½ cup

Jasmine Rice

1 tablespoon


4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

½ ounce


(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Vegetable Oil

1 teaspoon


1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate85 g
Sugar24 g
Dietary Fiber6 g
Protein11 g
Cholesterol15 mg
Sodium2460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon

• Wash and dry all produce. • Peel and mince or grate ginger. Quarter lime. Trim and quarter mushrooms. Halve, peel, and cut half the onion into a large dice (whole onion for 4 servings). Cut broccoli florets into bite-size pieces, if necessary. Peel and mince garlic.


• Heat a drizzle of oil in a small pot over medium-high heat. Add ginger; cook, stirring, for 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


• While rice cooks, in a small bowl, whisk together half the cornstarch and ½ cup cold water (all the cornstarch and 1 cup water for 4 servings) until smooth. • Whisk in sweet soy glaze, 1 tsp sugar (2 tsp for 4), Szechuan paste, and juice from half the lime.


• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, diced onion, salt, and pepper. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. Transfer to a plate. • Add broccoli, a splash of water, salt, and pepper to pan; cover and steam for 3 minutes. Uncover and add a large drizzle of oil. Cook, stirring occasionally, until tender and lightly charred, 3-5 minutes more. Transfer to plate with mushrooms and onion.


• Add another drizzle of oil to pan. Stir in garlic; cook for 30 seconds. • Pour in sauce. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. Turn off heat. • Stir in veggies and cashews until coated. Taste and season with salt and pepper.


• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between plates and top with stir-fry. Serve with lime wedges on the side.