Spicy Szechuan Broccoli and Mushroom Stir-Fry with Cashews and Ginger Rice

This vibrant stir-fry brings together tender broccoli, earthy cremini mushrooms and sweet onion in a bold Szechuan sauce that’s spicy, savory and just a touch sweet. Crunchy cashews add texture, while a bed of buttery ginger rice soaks up every last drop of flavor. It’s a complete meal that comes together quickly in one pan-perfect for busy weeknights when you crave something satisfying and packed with vegetables.

The secret to this dish lies in the Szechuan paste and sweet soy glaze, which create a rich, glossy sauce that clings to every bite. A squeeze of fresh lime brightens everything up, balancing the heat with a pop of citrus. Serve it straight from the skillet for a dinner that feels both comforting and exciting.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon butter and the grated ginger (peel and grate the ginger thumb). Keep warm.
2. Prepare the vegetables: Peel and thinly slice the onion. Cut the broccoli into small florets. Slice the cremini mushrooms. Mince the garlic. Cut the lime into wedges.
3. Make the sauce: In a small bowl, whisk together the sweet soy glaze, Szechuan paste, cornstarch, sugar and 1/4 cup water until smooth.
4. Cook the stir-fry: Heat 2 tablespoons cooking oil in a large skillet or wok over high heat. Add the onion and mushrooms and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the broccoli and garlic and cook for 2 minutes more.
5. Add the sauce: Pour the sauce over the vegetables and stir to coat. Bring to a simmer and cook until the sauce thickens and the vegetables are tender, about 2-3 minutes. Season with salt and pepper to taste.
6. Finish and serve: Remove from heat. Stir in the cashews. Serve the stir-fry over the ginger rice. Garnish with lime wedges for squeezing over the top.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use any long-grain white rice, basmati or even brown rice. Adjust the cooking time and liquid according to the package instructions.

What can I substitute for Szechuan paste?

If you don’t have Szechuan paste, you can use a mix of 1 tablespoon chili bean paste (doubanjiang) and 1 tablespoon soy sauce or simply use sriracha or gochujang for a different flavor profile.

How do I store leftovers?

Store the stir-fry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.