Szechuan Broccoli & Mushroom Stir-Fry
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Szechuan Broccoli & Mushroom Stir-Fry

Szechuan Broccoli & Mushroom Stir-Fry

with Cashews & Buttery Ginger Rice

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:
Veggie
Spicy
Calorie Smart
Allergens:
Soy
Wheat
Sesame
Tree Nuts
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 thumb

Ginger

1 unit

Lime

4 ounce

Cremini Mushrooms

1 unit

Yellow Onion

8 ounce

Broccoli Florets

1 clove

Garlic

½ cup

Jasmine Rice

1 tablespoon

Cornstarch

4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat, Sesame)

½ ounce

Cashews

(Contains Tree Nuts)

Not included in your delivery

2 tablespoon

Vegetable Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ 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.

Utensils

Small pot
Small Bowl
Whisk
Large Pan

Instructions

Prep
1

• 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.

Cook Rice
2

• 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.

Make Sauce
3

• 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.

Cook Veggies
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.

Make Stir-Fry
5

• 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.

Serve
6

• 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.

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