Portobello Broccoli Stir-Fry w/ Zoodles and Cashews

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Portobello Broccoli Stir-Fry w/ Zoodles and Cashews
Portobello Broccoli Stir-Fry w/ Zoodles and Cashews

I love vegetables, and this Portobello Broccoli Stir-Fry highlights several of my favorite including mushrooms, zucchini, and broccoli.  It’s flexible and filling!  It’s so delicious that you would never guess it packs fewer than 400 calories!

Portobello Broccoli Stir-Fry Options

Vegan - Asian Vegan Recipes by Sam Kuma
Vegan – Asian Vegan Recipes by Sam Kuma

This recipe is similar to one I found in the book Essential Asian Vegan Recipes by Sam Kuma.  Even as healthy as he had it, however, I wanted to trim out a few more calories.  His book asked for vegan noodles.  I substitute spiralized zucchini.   You can either use a spiralizer or just a hand vegetable peeler to peel the zucchini into ribbons, which we use as noodles. Not only is it lower calorie, but zucchini offers more fiber and nutrients.

Since I had some on hand, I add in broccoli.   For simplicity’s sake, I use pre-shredded coleslaw containing carrots and cabbage. Additionally, the author’s sauce was a bit simplistic for my tastes, so I make my own.  Lastly, I toss in a handful of cashews because I can, and I love them.

My recipe calls for miso paste (a salty Japanese soybean paste), and I love the unami (yummy mouth-feel) miso imparts. If it’s not in your favorite grocery store or Asian food stores, you can find it on Amazon.  Miso is an optional ingredient.  However, if you’re feeling adventurous, I recommend the Kabuto brand.  It’s inexpensive, has a great flavor, is all natural, and is non-GMO.  It lasts forever in your fridge.

I use tofu as the protein choice since I am primarily vegetarian, but it’s also delicious with shrimp for a pescatarian option.  I calculated the nutritional values using tofu, so you will need to plan accordingly.

Portobello Broccoli Stir-Fry with Zoodles and Cashews Recipe

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes

Yields: 4 servings

A unique take on a traditional Japanese dish. Use either shrimp or tofu for an easy, healthy meal.

  • 1 16 oz package Tofu, cubed (or 1 pound shrimp)
  • 2 TBSP Cornstarch (if using tofu)
  • 10 oz Broccoli florets
  • 8 oz portobello mushrooms, sliced
  • 2 cloves chopped Garlic
  • 7 oz packaged Coleslaw vegetable mix
  • 1/2 cup Cashews, roasted and unsalted
  • For the Noodles:
  • 3/4 pound Zucchini
  • For the Sauce
  • 1/4 cup Soy sauce
  • 3 Tablespoons water, or white wine
  • 2 Tablespoons Agave Nectar, or honey
  • 2 Tablespoons Miso, optional
  • 1 Tablespoon Rice wine vinegar, or white wine vinegar
  • 1 Tablespoon sesame oil
  • 2 teaspoons sriracha sauce

If you are using tofu, press out the liquid by layering it between paper towels. Set a plate on top - and then set something heavy (like a pot) on the plate. Let it drain for 30 minutes and proceed to making the sauce.

To make the sauce, whisk together all ingredients. Add more Sriracha, soy sauce, or honey/agave to taste. This is a salty sauce with just a hint of sweet. Adjust heat to liking.

To make the noodles: Use a peeler or spiralizer and peel the zucchini into ribbons. Spray a pan with a little cooking oil and saute until zucchini is tender. Remove from pan and set aside. Spritz with a bit of oil to keep it from sticking. Keep warm.

For Tofu: Sprinkle tofu with salt, pepper, and the 2 TBSP of cornstarch. Toss to coat. Spray a heated pan with cooking oil and saute tofu until it's a light golden color on all sides (about 3 minutes)

For Shrimp: If using shrimp, do the same thing, but skip the cornstarch.

Remove from heat and set aside.

Spritz pan with oil again. Saute mushrooms until they are tender, about 3 minutes.

Add broccoli, garlic, and about 3 TBSP of water to pan. Saute until florets are tender. (about 4 minutes)

Add coleslaw vegetable mixture and cook another 3 minutes.

Push all the veggies to the edges of the pan so there is a hole in the middle. Whisk sauce one more time and pour into center. When it gets darker and bubbles, add in zucchini, tofu (or shrimp) and cashews. Combine to coat.

Divide between four bowls and enjoy.

Nutrition

  • Calories: 348
  • Fat: 17 grams

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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.


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Alicia Taylor

Happily married to the love of my life. It’s just us, our 5 cats, and our beautiful woods. I’m loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

11 Comments

  • Nicole Escat

    March 26, 2016 - 9:18 pm

    I also love shrimp and broccoli! I’d like to try your fantastic recipe for dinner.

  • Neely

    March 20, 2016 - 6:32 pm

    I love stir fry! This one looks incredible 🙂

  • Maggie

    March 19, 2016 - 11:01 pm

    Fantastic recipe. I tried this but was out of Agave Syrup and do not use honey as I am a Cancer Survivor, so used a little Black strap Molasses. AWESOME!!!!!!!!! works just as well

    • Alicia Taylor

      March 21, 2016 - 11:49 am

      I didn’t know that honey was bad for cancer survivors – but I’m glad you beat it! I bet it is good with molasses. I haven’t tried that version of it.

  • Holly @ Woman Tribune

    March 19, 2016 - 5:20 am

    I always love a good stir-fry, and this looks absolutely delicious! I’d love to make this for myself on one of the nights my husband is working late, since he downright loathes any and all mushrooms and I love them!

  • Carrie

    March 18, 2016 - 2:14 pm

    Looks absolutely delicious!

  • Liz Mays

    March 18, 2016 - 1:13 pm

    I would love to try this delicious meal! The guys would like all of the portobello mushrooms and it’s pretty low in calories!

  • Annemarie LeBlanc

    March 18, 2016 - 3:33 am

    Wow. This is an awesome vegetable dish! It has everything we love, especially the portobello mushrooms! I am saving this recipe. We’ll have this dish on Saturday. Yum

    • Alicia Taylor

      March 18, 2016 - 12:03 pm

      Be sure to let me know if you like it.

  • Michele

    March 18, 2016 - 2:23 am

    Since I am not a fan of tofu I would definitely use shrimp! I would have to figure out how to make it for just me but I think I can!

    • Alicia Taylor

      March 18, 2016 - 12:04 pm

      I’m a pescatarian. Sometimes, I just don’t feel like tofu and shrimp is almost always a great substitute for it.

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