---
title: Szechuan Broccoli & Mushroom Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/szechuan-broccoli-mushroom-stir-fry-60ae4c793109e4794c386b6c
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Sesame
  - Soy
  - Wheat
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Spicy
  - No Oven
  - Calorie Smart
rating: 4.0
rating_count: 7500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the savory-sweet Szechuan sauce and adjust to taste.
  - theme: Ease of prep
    text: Quick and simple to make with clear instructions.
nutrition:
  calories: 660
  protein: 11
  fat: 31
  saturated fat: 10
  carbohydrates: 84
  sugar: 24
  fiber: 5
  cholesterol: 30
  sodium: 1580
  potassium: 870
  calcium: 100
  iron: 2.1
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/Veggie/szechuan-broccoli-mushroom-stir-fry.avif"
---
Wash and dry all produce. Peel and mince or grate @ginger{1%thumb}. Quarter @lime{1%unit}. Trim and quarter @cremini mushrooms{8%oz}. Halve, peel, and cut half the @onion{1%unit} into a large dice. Cut @broccoli{12%oz} florets into bite-size pieces if necessary. Peel and mince @garlic{2%clove}.

Heat a drizzle of @cooking oil{4%tbsp} in a #small pot{} over medium-high heat. Add ginger and cook for ~{1%minute}. Stir in @jasmine rice{1%cup}, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ~{18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, in a #small bowl{}, whisk together half the @cornstarch{1%tbsp} and ¼ cup cold water (all the cornstarch and 1⁄3 cup water for 4 servings) until smooth. Whisk in @sweet soy glaze{2%tbsp}, half the @szechuan paste{2%tbsp}, juice from half the lime, and 1 tsp @sugar{2%tsp} (all the Szechuan paste if cooking for 4 and 2 tsp sugar).

Heat a large drizzle of oil in a #large pan{} over medium-high heat. Add mushrooms, diced onion, @salt{1%tsp}, and @black pepper{1%tsp}. Cook, stirring occasionally, until tender and lightly charred, ~{7%minutes}. Transfer to a plate. Add broccoli, a splash of water, salt, and pepper to the same pan; cover and steam for ~{3%minutes}. Uncover and add a large drizzle of oil. Cook, stirring occasionally, until tender and lightly charred, ~{5%minutes}. Transfer the visuals to the plate with mushrooms and onion.

Add another drizzle of oil to the pan. Add garlic; cook, stirring, ~{30%seconds}. Pour in the sauce. Bring to a simmer and cook, stirring, until thickened, ~{3%minutes}. Turn off heat. Stir in the vegetables, @cashews{1%oz}, and 1 TBSP @butter{4%tbsp} until coated. Taste and season with salt and pepper. TIP: Stir in a splash more water if the sauce is too thick.

Fluff the rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice bake between plates and top with the stir-fry. Serve with the remaining lime wedges on the side.