Sesame Broccoli and Shiitake Stir Fry

Sesame Broccoli and Shiitake Stir Fry

Stir fry is probably the first healthy-ish meal I learned to make, although it looked nothing like this. When I was in college, I’d stock up on frozen vegetables because I was broke and they were 4 for $1. Then I’d mix them with instant brown rice and drown it all in soy sauce. It was “healthy” for healthy’s sake and I’d try to convince myself it was delicious while everyone around me ate pizza.

Sesame Broccoli and Shiitake Stir Fry

Since then, my stir fry game has improved dramatically. Aside from the frozen edamame, the vegetables here are fresh – beautiful baby bok choy, shiitake mushrooms, broccoli, and broccoli STEMS. I use a vegetable peeler to slice thin ribbons off the broccoli stalk and toss them into the pan with everything else. Delicious. College budget or not, it’s so fun to figure out resourceful ways to use every part of a vegetable.

Sesame Broccoli and Shiitake Stir Fry

Another thing missing from my college stir fry was a good sauce. This one – made from tamari, ginger, rice vinegar, fresh lime and sesame oil – is light, tangy, and delicious. Make extra if you want to have a quick weeknight stir fry ready to go – the sauce will keep well in the fridge for a few weeks.

Sesame Broccoli and Shiitake Stir Fry

5.0 from 6 reviews
Sesame Broccoli and Shiitake Stir Fry
Serves: serves 2
  • 1 tablespoon sunflower oil (or any high-heat oil)
  • 4 ounces shiitake mushrooms, stems removed, sliced
  • ½ small head broccoli, florets chopped, stems peeled into strips
  • 2 scallions, chopped
  • 2 baby bok choy, sliced vertically into quarters
  • ½ cup edamame (or protein of choice)
  • 1 carrot, peeled into thin strips
  • 4 ounces brown rice pasta *(see note)
  • 2 teaspoons sesame seeds
  • sambal or sriracha, for serving
  • 1 ½ tablespoons tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh lime juice, plus extra lime slices for serving
  • ½ teaspoon honey (or maple syrup if vegan)
  • ½ teaspoon minced ginger
  • 1 small garlic clove, minced
  • ½ teaspoon sesame oil
  1. Chop and prep all of your vegetables and have them ready before you start cooking. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
  2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
  3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
  4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.
For gluten free soba noodles, I like the King Soba brand. For brown rice pasta, I like Delallo.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Libby Monaghan from on said:

    You have significantly upped my stir-fry game. I’ve never used noodles for stir fry, honestly! I don’t know why I never thought of it but brown-rice noodles here we come! Thanks!

  2. This is so simply brilliant Jeanine! And I love all of the suggested recipes at the bottom to go along with these flavors – you have my sesame loving heart covered 😉 xo

  3. If only someone would whip me up this RIGHT NOW! I just love stir-fry and this looks delicious 🙂

  4. Gwen from on said:

    I love the colors and looks very inviting. Thanks for this healthy recipe. Reminds me of chopsuey, a chinese food.

    • Damien on said:

      Nothing like chopsuey which is an American abomination that no Chinese, north or south, would contemplate eating.

  5. what a beautiful dish! just what I need to start this year off on the right foot.

  6. Joni Owen from Bloglovin on said:

    I will stir fry some chicken strips and toss in at last minutes. For a total meal for company, I feel I need some meat for them…not myself.

  7. Allyson from on said:

    I love the idea of ribboning the broccoli stem with a vegetable peeler. While your college stir fry sounds like it was better than it could have been, this looks fantastic.

  8. Samantha from on said:

    So pretty , love the colors! 🙂 sounds delicious

  9. This meal is so colorful and vibrant! I can almost taste it through the lovely photos that you’ve shared. I love stir fries, but the ones I eat usually have rice, so I’m excited to try one with noodles.

  10. Gaby Dalkin from on said:

    I need to make this ASAP! Love all the colorful vegetables amongst all these wintry dishes right now

  11. You totally inspire me everyday! This recipe looks so amazing, and I love that it’s Gluten free, Bravo!

  12. This looks delicious! I wish my husband liked broccoli. I will have to make it for myself 🙂

  13. Jane on said:

    My husband & I made this fantastic dish last night! So delicious & loved the rice noodles!
    Will be in our meal rotation often !!

  14. Marq from on said:

    This dish would work very well our extra virgin avocado oil. We would love to send you a sample!

  15. Shallah on said:

    This is a beautiful and absolutely delicious dish!

  16. Meg on said:

    Made this tonight and it was DELICIOUS! So fresh and green, just what I needed with the start of cooler weather. The sauce was great and I added more veggies than recommended.

  17. Amanda on said:

    Ooh! This looks so refreshing and DELICIOUS! I can’t wait to try it!

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