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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 SmartSpicyNo Oven
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSoy, Wheat)

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

½ ounce

Cashews

(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Cooking Oil

1 teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate85 g
Sugar24 g
Dietary Fiber5 g
Protein8 g
Cholesterol30 mg
Sodium1840 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
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Whisk
Large Pan
Instructionsarrow up iconarrow up icon
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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 (whole onion for 4 servings) into a large dice. Cut broccoli florets into bite-size pieces if necessary. Peel and mince garlic.

2

• 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.

3

• 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).

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.

5

• 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.

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.