Ingredients: 1 Broccoli – cut into small florets,1 cup Bean Sprouts,1 cup Button mushrooms – cleaned and chopped (you can use any type of mushrooms you prefer),1 Green Bell Pepper (Capsicum) – cut into thin stripes,4 to 5 cloves Garlic,1 tablespoon Extra Virgin Olive Oil,2 tablespoons Soy sauce – low sodium,1 tablespoon Red Chilli flakes – (adjust according to your preference),Salt – to taste
Time in minutes: 25 Servings: 4 Course: Side Dish Diet: Diabetic Friendly
Instructions: To begin making the Broccoli Mushroom Bean Sprouts Stir Fry recipe, let’s start with blanching Broccoli and Mushroom.In a medium sized pot, add water and bring it to boil.Once water starts boiling, add chopped Broccoli florets and boil it for 2-3 minutes. Drain the hot water immediately and place the broccoli in cold water.Similarly, blanch mushroom as per the above procedure.In a wok/kadhai, add oil and heat it over medium heat. Once the oil is hot, add garlic cloves and fry until they turn light brownish.Increase the flame, and add soya sauce. Let it boil for a minute.Add blanched broccoli florets, mushroom and bell pepper to the kadhai. Stir fry them on high heat.Fry until the broccoli florets become crunchy and water is absorbed completely.Now, add bean sprouts to the stirred vegetables. Combine them well until they are blended well.Season it with salt and switch off the flame. The soy sauce will have salt. Hence, check and add salt cautiously.Serve Broccoli Mushroom Bean Sprouts Stir Fry recipe along with Guacamole Soup for a healthy weekday dinner.