GENERAL TSO’S BROCCOLI MUSHROOM STIR FRY

When those takeout cravings call, we’ve got an amazingly delicious stir fry that is sure to satisfy with a wholesome, flavorful twist. This saucy and delicious General Tso’s Broccoli Mushroom Stir Fry is so easy to prepare and makes for a perfectly healthy, quick weeknight dinner; the whole family will be singing your praises. Earthy mushrooms, crisp broccoli and hearty chickpeas combined with an amazing umami sauce that is super tasty and hits all those takeout needs, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Tablescape of General Tso’s Broccoli Mushroom Stir Fry

HI THERE, AMEERA HERE!

This week’s Whip It Up Wednesday is one of my favorites’ General Tso’s Broccoli Mushroom Stir Fry. I love me a great stir fry, don’t you?

If you love the Asian cuisine like I do, then you are going to love this fast and easy dish.

Plate of General Tso’s Broccoli Mushroom Stir Fry

WHIP IT UP WEDNESDAY

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes, even faster if you buy already cut-up broccoli and sliced mushrooms.

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GENERAL TSO’S

General Tso’s was one of my favorite take-out dinners. This Whole Food Plant Based recipe is a nod to that classic recipe with some obvious changes, of course.

The recipe is simple, yet completely satisfying. I could have eaten the whole dish all by myself. Mom and Dad loved it too! It was gone in a flash!

Bowls of General Tso’s Broccoli Mushroom Stir Fry

WFPB EATING

It’s dishes like this that make eating Whole Food Plant Based feel like you are not sacrificing taste for healthiness. This dish is both tasty and healthy.

If you enjoyed General Tso’s Chicken in your former life, then you will enjoy this dish as well. Plus, if you are like me, you will enjoy it even more simply because it tastes so good and you know you aren’t filling your body with a ton of oil and processed ingredients.

Maybe it’s a Jedi mind trick, but I honestly don’t think so because even my friends who aren’t WFPB love this dish.

We hope you give it a try, it’s crazy delicious!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

We hope you give this recipe a try! If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

General Tso’s Broccoli Mushroom Stir Fry with text description

PRODUCTS USED:

Large ceramic/enamel lined Dutch oven, skillet or similarly sized pot with a tight fitting lid
GENERAL TSO’S BROCCOLI MUSHROOM STIR FRY
- Author: Monkey and Me Kitchen Adventures
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 3-4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
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DESCRIPTION

When those takeout cravings call, we’ve got an amazingly delicious stir fry that is sure to satisfy with a wholesome, flavorful twist. This saucy and delicious General Tso’s Broccoli Mushroom Stir Fry is so easy to prepare and makes for a perfectly healthy, quick weeknight dinner; the whole family will be singing your praises. Earthy mushrooms, crisp broccoli and hearty chickpeas combined with an amazing umami sauce that is super tasty and hits all those takeout needs, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
INGREDIENTS
- 8 oz. cremini mushrooms, sliced
- 1 Tablespoon tamari *
- 4 cups broccoli, cut into small florets
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed
Sauce Ingredients:
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- ¼ cup tamari *
- ¼ cup + 1 Tablespoon organic maple syrup
- 2 Tablespoons rice vinegar
- 2 teaspoons tahini
- 1 Tablespoon tomato paste
- 2 Tablespoons vegetable broth *
- 1 Tablespoon cornstarch (or thickener of choice)
Optional Toppings/Sides
- Sesame seeds
- Sliced green onions
- Sriracha sauce
- Steamed rice
INSTRUCTIONS
1. Prep all the veggies and mushrooms, set aside.
2. Place all the Sauce Ingredients into a small bowl, whisk, set aside.
3. In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, place the sliced mushrooms and one Tablespoon of tamari, sauté for 4 minutes over medium heat to release the water from the mushrooms; then place the small broccoli florets in the skillet with the mushrooms, cover with a lid and sauté the broccoli florets for 3 minutes. Remove the lid and continue to sauté until the broccoli has reached the desired tenderness. Then add the chickpeas and the sauce, increase the heat, simmer until the sauce thickens and the broccoli and mushrooms are completely coated in the sauce. Lower the heat and simmer for one minute.
4. Remove from heat, garnish with your favorite toppings.
NOTES

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Serving: 3 to 4

*Storage: Refrigerate, use within 4 days