Broccoli Mushroom Stir Fry

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Broccoli Mushroom Stir Fry


Broccoli Mushroom Stir Fry

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
Simple and quickly prepared Side dish /snack with the goodness of Broccoli, mushrooms along with the rich flavors of herbs and spices surely helping stimulate the taste buds and relished every bite to complete satisfaction.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 2
Calories 107 kcal


  • Cooking pan
  • Ladle


  • 1 medium cup broccoli florets cleaned well
  • 1 cup mushroom cleaned well
  • Salt as required
  • 1 tsp fresh black peppercorns
  • 1 whole bird chilly
  • 2 tbsp spring onions finely chopped
  • 2 stalks celery - if available
  • 2 teaspoon lemon juice
  • 1 tbsp chopped garlic
  • 2 tsp chopped ginger
  • 1/4 tsp oregano
  • fresh thyme and basil fresh add on
  • few drops of cold pressed coconut oil
  • half cup water
  • 2 tbsp coconut cream/mushroom sauce as per availability


  • Wash broccoli and mushrooms under running water and keep them aside.
  • Now, place a pan over a medium flame and pour water in it.
  • Add broccoli and mushrooms in it and allow it to boil for 5 mins.
  • Drain and set aside.
  • In the meantime, chop garlic, spring onions and celery finely.
  • Place a pan over a medium flame and pour few drops of oil in it.
  • Once the oil is heated, add chopped ginger, garlic, bird chilly and celery and fry until tender.
  • Now, add spring onions and fry for 4-5 minutes.
  • Add mushrooms and fry the mixture for 4-5 minutes more.
  • Now add the broccoli, salt, crushed peppercorns, lemon juice, thyme, basil and mix them together.
  • Cook the mixture on a high flame for 5-6 minutes.
  • Add on a drizzle of coconut cream / mushroom cream sauce.
  • Stir it well.
  • Turn off the stove.


  • For those who don't take in mushrooms, A2 paneer /vegan paneer can be used as an alternative too.
  • Use the combination of colorful vegetables available.
  • Top it with sesame seeds, pumpkin seeds and serve hot with a cup of soup /pasta as per choice.


Calories: 107kcalCarbohydrates: 15gProtein: 5.4gFat: 4g
Keyword traditional
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Homemade coconut cream

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  • 3/4 cup coconut grated
  • 2 ½ cups hot water


  • Place coconut and water into a blender and let sit for 5 minutes.
  • Blend the mixture on high for 5 minutes.
  • Using a fine mesh strainer or cheesecloth, strain the coconut mixture into a container.
  • If using a cheesecloth use your hands to squeeze out the excess liquid.
  • Put a lid on the container and store in the fridge.
  • Within 24 hours, you will find that separation has occurred.
  • The separation is the coconut cream that has settled at the top.
  • The coconut cream can be scooped out and used separately in recipes.


  • You can again use up the coconut cream and pour the milk and cream into a blender and blend until smooth. This will produce a full cream coconut milk which can be used in any recipe that calls for coconut milk.
Tried this recipe?Tag us on instagram with some pictures!

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