This is one of my go-to recipes for a quick side of vegetables since I always have these ingredients on-hand. It works for many different vegetables, so use whatever veggie you have in the fridge or freezer!
- Measuring out the soy sauce and Sriracha helps control the amount of sodium per serving, which is 103 mg of sodium for this recipe.
- The sodium is balanced out nicely with 462 mg of potassium, coming from the mushrooms and broccolini.
- The avocado and sesame oils add a small dose of heart-healthy fats. Yay!
- Try the recipe with different mushrooms and vegetables. The flavors are versatile enough for a variety of mushrooms as well as broccoli, bok choy, shredded cabbage, spinach, kale, bell peppers, and carrots.
- I served these vegetables over brown rice and salmon. Other great options would be quinoa, wild rice, tofu, and your choice of lean protein.
Asian Broccolini and Mushrooms
- measuring spoons
- cutting board
- 1/2 Tbsp avocado oil
- 10 oz cremini mushrooms sliced
- 2 garlic cloves minced
- 8 oz broccolini chopped in half
- 1/2 Tbsp soy sauce reduced sodium
- 1 tsp toasted sesame oil
- 1 tsp Sriracha
- 1/2 tsp red pepper flakes
- Heat your pan over medium heat.
- Once hot, add avocado oil.
- Add the mushrooms and increase heat to medium-high. Then add minced garlic. Cook for 4-5 minutes, stirring occasionally, until mushrooms soften.
- Add the broccolini to the pan and stir with the mushrooms for 2-3 minutes.
- Pour in the soy sauce and toss until the sauce coats all of the vegetables. Cook for another 2-3 minutes as the soy sauce reduces.
- Stir in the sesame oil, Sriracha, and red pepper flakes, and cook for a few more minutes. Once the mushrooms are browned and the broccolini has softened and turned bright green, remove from heat.
- Serve with your favorite heart-healthy grains and protein!