Thai Mushroom And Broccoli Stir-Fry


posted by on Food & Cooking

After going gluten-free one of the things that I disliked most was not being able to go to one of my favorite places, Panda Express. All of their food is wonderful, my favorite was the orange chicken since it was kinda spicy and sweet at the same time unlike most orange chicken I have had. I will now occasionally go to Pei Wei and order their G-free sweet And sour shrimp and Spring Rolls which I highly recommend. Even though I can go to Pei Wei I wanted some Asian dishes I can make myself since I love the cuisine so much.

My mom bought me some Thai Kitchen rice vermicelli noodles the other day so I decided on a Thai stir-fry since I wanted to try them out.

Tip: If you smell melting plastic you probably placed the noodle box on the very hot burner which is now melting the plastic. I may or may not of done that myself. ;)

While thinking of Panda Express’s food I remembered seeing their beef and broccoli. I decided I would make a mushroom and broccoli. I wanted to make this vegan since we try to only eat meat about once a week. I also made this kinda sweet with a small kick of spice so it would have a good flavor balance. If you want it more spicy just double the cayenne pepper.

This stir-fry is gluten-free, dairy-free, vegan, corn-free nut-free, refined sugar-free if you don’t use the optional molasses,  and you can easily make this soy-free if you use Coconut Aminos soy sauce substitute.

Thai Mushroom And Broccoli Stir-Fry
Serves: 2
A vegan Thai stir-fry with mushrooms and broccoli. It is also gluten-free, sugar-free if you leave out the optional molasses, and can be soy-free. It is full of flavor and has a sweet and spicy sauce.
  • 2 Tablespoons plus 2 teaspoons agave
  • 1/2 tsp molasses (optional)
  • 2 Tablespoons soy sauce or coconut substitute.
  • 1/8 tsp cayenne pepper
  • 3/4 tsp white vinegar
  • 3/4 tsp ginger
  • 1 1/4 tsp garlic
  • 1 1/2 tsp tapioca starch
  • 2 cups mushrooms
  • 2 cups broccoli florets
  • 2.2 oz rice noodles (about 1/4 a box of the Thai Kitchen brand)
  • 1/4 cup vegetable stock
  1. Cook the rice noodles as the directions on the box suggest. While the noodles cook combine the first eight ingredients, the agave through tapioca starch. Pour sauce in skillet. Add broccoli florets and mushrooms to skillet. I cut my mushrooms into 1/2 inch by 1-2 inch logs. Add vegetable stock, cover and steam on high for three minutes. Uncover and add noodles, stir well and serve.


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