Broccoli and Mushroom Stir-Fry

Experience a delightful and quick culinary journey with our Keto Broccoli and Mushroom Stir-Fry, a flavorful Asian-inspired dish brimming with low-carb goodness, ready in just 35 minutes.

📝 Ingredients

• 0.7 ounces of dried Shiitake mushrooms
• 1 medium head of broccoli
• 1 tablespoon keto oil of your choice
• 1 teaspoon minced ginger
• 1/2 teaspoon dried chili flakes
• 1/3 cup roasted cashew nuts
• 2 teaspoons toasted sesame seeds (for garnish)
• 1/4 cup mushroom broth (from rehydrating the dried Shiitake)
• 3 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine (Shao Xing)
• 1 teaspoon sesame oil
• 2 teaspoons granulated erythritol
• 1 teaspoon unflavored gelatin powder

👨‍🍳 Instructions

1. 1--- Prepare the mushrooms ---
2. 2Place the dried Shiitake mushrooms in a bowl and cover them with warm water. Allow them to soak for at least 20 minutes or until they become soft and evenly rehydrated.
3. 3Take the rehydrated mushrooms out of the water and cut them into thin slices. Set aside a quarter cup of the mushroom broth for later use.
4. 4--- Blanch the broccoli ---
5. 5Bring a pot of water to a boil.
6. 6Add the whole head of broccoli and let it boil for about a minute. Then, remove the broccoli from the pot and immediately transfer it to an ice bath.
7. 7Let it soak for around 5 minutes, then chop it into bite-sized florets.
8. 8--- Make the sauce ---
9. 9In a separate bowl, combine the quarter cup of mushroom broth with all the remaining ingredients for the stir-fry sauce.
10. 10Stir well to ensure everything is thoroughly mixed.
11. 11--- Cook the stir-fry ---
12. 12Heat the oil in the wok over medium-high heat.
13. 13Add the minced ginger and dried chili flakes, stirring until they release their aroma.
14. 14Next, add the rehydrated mushrooms, stirring for 1-2 minutes until they are tender.
15. 15Pour in the previously prepared sauce mixture and continue to stir. As it cooks, the sauce will thicken. If you prefer a thinner sauce, you can add a little more mushroom broth at this stage.
16. 16Add the broccoli florets and roasted cashews to the wok. Toss everything together to ensure the ingredients are well coated in the sauce.
17. 17Finish the dish by garnishing it with a sprinkle of sesame seeds. Enjoy!