You could fool anybody into thinking this recipe has been cooked, but in fact it is completely raw -- which makes it an ideal summer recipe (no need to cook over a hot wok)! This delicious Broccoli & Mushroom Slow Stir-Fry is simply made by chopping the veggies and mixing them with some garlic, sesame seeds and a salty sauce. The salt and soy sauce will start to break down the vegetables, softening them and giving them the appearance of being cooked after a couple of hours.
You could make this slow delicious dish with any other vegetables, but we've chosen broccoli and mushrooms, together with some chopped tomatoes that adds color and lovely juices to the mix. Make it for dinner, together with some pasta or rice, and trick your kids into eating raw. Juicy, salty, spicy and effortless, try this recipe tonight -- you won't be disappointed.
1. Gather the ingredients
- a bunch of mushrooms
- 4 cups of broccoli florets
- 1 tbsp of raw sesame seeds (white or black)
- 1 round tomato
- 3 tbsp of extra virgin olive oil
- 2 tbsp of honey
- 3 tbsp of soy sauce (or Bragg’s liquid aminos or Nama Shoyu)
- 1-2 garlic cloves
- 1 tbsp of paprika
- 1/2 tbsp of marine salt
- 1/2 tbsp of black pepper
2. Chop away
Chop the broccoli into small florets leaving the stems. Chop the mushrooms into slices. Set aside.
3. Make the marinating sauce
Mix the olive oil, honey, soy sauce, thinly chopped garlic, red paprika, marine salt and pepper into a bowl.
4. Stir the sauce
Stir energetically until you get an even mix.
5. Mix the sauce with the vegetables
Get a big bowl and place the cut vegetables, add the marinating sauce, sesame seeds and mix altogether.
6. Let the sauce do the magic
At first it might seem as though there isn’t enough sauce to coat the vegetables, but as they marinate the water is drawn out and will mix with the sauce. Leave aside for about 4 hours (or in the fridge overnight), mixing every so often, and serve with freshly cut tomatoes and a bit of olive oil.
Photos by Ana Lisa Alperovich for Inhabitots