Broccoli, Mushroom “Stir Fry”
Ok..it is stirred, but not fried. Creating new raw food recipes is something that I love to do. Even more fun is getting surprised along the way. When I started this recipe, I had something very different in mind. As I started throwing ingredients together, I was taken in a completely different direction. The result is a very quick and easy “stir fry” that will please everyone. This raw food recipe will banish all of your excuses! It is not complicated, it does not take too much time and the flavors are great.
A quick marinade, chop a few veggies, toss and eat. Parsnips make up the “rice”. I am becoming very fond of parsnip rice!
Broccoli Mushroom "Stir Fry"
SERVES 2
Marinade
- 1/4 cup Olive Oil
- 2 tablespoons Nama Shoyu
- 1 tablespoon Agave or Raw Honey
- Whisk olive oil, nama shoyu and agave or honey together.
Stir Fry
- 1 1/2 cups Sliced Mushrooms
- 1 cup Chopped Broccoli
- 1 Large Parsnip
- 2 Carrots
- 1 cup Pea Pods
- Sesame Oil (optional)
- Black Sesame Seeds (Optional)
- Place broccoli and mushrooms in marinade. Stir to coat. Set aside.
- Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped.
- Cut the carrots into match stick sized pieces.
- Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots.
- Stir in the entire broccoli, mushroom marinade mix. Toss. You can dress it with a little sesame oil and black sesame seeds for more flavor.
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Cyndi wrote on September 21, 2011
This is one of my favorites so far. It is so quick, easy, and not so many ingredients. Plus no hard to find ingredients.
Sarah Grant wrote on September 9, 2011
Wow! Yum! I just made this dish for my dinner and it was amazing! Possibly even the best Raw meal I have eaten since transitioning to a 95% raw diet 6 months ago! Thank you!
adthenomad wrote on September 4, 2011
Really really good and super simple to make. It really has the flavor of stir fry, but without the grease. plus it’s all fresh. Definitely a recipe I will keep and tweak based on what’s in stock in my kitchen.
Since I made mine gluten free, I substituted Tamari for Shoyu. Delish!
Jen Lapietro wrote on June 29, 2011
Made this tonight and it turned out scrumptious. My husband and I ate the whole thing. Plan to make this for any potlucks. I used cauliflower instead of the parsnip. Sesame oil and black sesame seeds add that special flavor that I love. This is our favorite raw food recipe so far. Thanks.
Sarah wrote on June 8, 2011
I am just beginning the quest for eating more raw veggies as I definitely don’t crave them. This was good and I changed the recipe a bit because of what I had at home. I used celery and red peppers instead of the parsnips and mushrooms (which I cannot force myself to like). Also, had only the white sesame seeds to tossed some of those on instead. I didn’t marinate long because I needed something right away but will enjoy it probably more the second time round when it sinks in more. Thank you!
Jessica wrote on April 20, 2011
Gracias mi amiga. I modified the recipe for what I have on hand and it was wonderful. I didn’t have sesame oil, went way lighter on all liquid ingredients and just lightly coated things, added a little bit of teriyaki sauce, and substituted parsnips for cauliflower (grind this in the food processor just the same). I really enjoyed this meal and I look forward to sharing it with my boyfriend tonight when he gets out of dance class. ~pce n harmony
Ruth wrote on April 1, 2011
Just learning raw. This dish is as delightful as it looks. Taking it to potluck. Amazing for real! Appreciate your generosity in sharing!
Tieste wrote on February 24, 2011
This recipe was awesome, and removed any skepticism that I still held about eating raw vegetables.
Erin wrote on February 22, 2011
Honestly, rawmazing is an understatement! You are awesome, this stir fry rawks. I made a varaiation of it, as I did not have all the ingredients you used, but it turned out awesome. I posted it on my blog, keep inspiring me!