Szechuan Broccoli & Mushroom Stir-Fry
with Cashews & Buttery Ginger Rice
- Sesame
- Soy
- Wheat
- Tree Nuts
- Milk
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.
Ingredients
1 tablespoon
Cornstarch
1 unit
Onion
8 ounce
Broccoli
½ cup
Jasmine Rice
1 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
4 ounce
Cremini Mushrooms
1 unit
Lime
½ ounce
Cashews
(Contains: Tree Nuts)
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Peel and mince or grate ginger. Quarter lime. Trim and quarter mushrooms. Halve, peel, and cut half the onion (whole onion for 4 servings) into a large dice. 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, 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 ¼ cup cold water (all the cornstarch and 1⁄3 cup cold water for 4 servings) until smooth. • Whisk in sweet soy glaze, half the Szechuan paste, juice from half the lime, and 1 tsp sugar (all the Szechuan paste, juice from whole lime, and 2 tsp sugar for 4).
• 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. Add garlic; cook, stirring, 30 seconds. • Pour in sauce. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. Turn off heat. • Stir in veggies, cashews, and 1 TBSP butter (2 TBSP for 4 servings) until coated. Taste and season with salt and pepper. TIP: Stir in a splash more water if your sauce is too thick.
• 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 remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory-sweet Szechuan sauce, though some found it too salty or strong; adjust to taste 🌶️.
- Ease of prep: Quick and simple to make, with clear instructions; a few found the multiple steps time-consuming.
- Suggestions: Consider adding protein like chicken or tofu; use less sauce if preferred, and increase rice portion.
- Portions: Some felt servings were small; adding extra veggies or protein can make it more filling.
- Veggies: A few received less-than-fresh produce; most enjoyed the veggie combo, especially the mushrooms.
Reviews from our home cooks
Very easy to make. You could have doubled the mushrooms and if it wouldn't have made it too saucy, I would have used all the Szechuan sauce. That was some tasty stuff!
Incredibly delicious. I took it easy on the Szechuan, finally having learned my lesson to use a tiny bit and taste test as I go. Sweet, salty, and plenty of umami.
I loved the ginger rice - it went perfect with the stir fry. The cashews were perfect for crunch. Overall, a wholesome, well-rounded meal
Delicious! I ordered 4 servings of this one and added the extra chicken strips I ordered. Its amazing how just adding fresh spices like the ginger, szechuan spice and lime really take the flavor to the next level. I think next time I will add some red pepper just to adda bit of color. Will definitely order this one again!
This was great and we liked the flavors and the cashew crunch a lot! NOTE: Had day after delivery and much of the broccoli was already turning yellow. : ( It would be really great to have either a brown rice, or quinoa since it cooks faster, option instead of white/jasmine rice for this and the other dishes including rice.
This dish was good - we love broccoli and mushrooms. The sauce was good and the ginger rice was yum! Why do you add butter to so many things?? It seems like a way to add needless calories. Your dishes are higher in calories than other services and I think the butter is a big part of that. I often leave it out but it would be great if you would make recipes without adding butter at the end. Thanks!
This was amazing but I made more jasmine rice to add to it. Because there is no meat, I think more mushrooms and broccoli are needed for the dish. It would not have been enough.
Directions led to the broccoli being overcooked and mushy. Needed less cooking time. Also too many steps that had us add salt, could wait to add at the end. Slices of mushroom instead of quartered would be better.
I used all of the cornstarch + water & szechuan sauce instead of half because we like a lot of sauce - delicious!
Portion size perfect and very flavorful. The mushrooms lent the dish a "meaty" feel.
