Broccoli and Mushroom Stir-Fry with Oregano

Adapted from recipe by Claudia Curici


2 tablespoons extra virgin olive oil
1 bunch of broccoli
16 medium brown mushrooms, quartered
4 small carrots, sliced at an angle
3 garlic cloves, or two stalks of green garlic
1 teaspoon salt (or more to taste)
1 teaspoons freshly ground pepper
2 teaspoon dry oregano
lemon juice and/or balsamic vinegar
one small handful of pine nuts
one small handful of chopped fresh parsley


Heat a big skillet with extra virgin olive oil on medium heat. When hot, add the broccoli, mushrooms, and carrots. Stir well so the veggies get coated with oil. Sautee on medium heat for about 5 minutes or until the skillet gets very dry.

Add the garlic, oregano, pepper and salt. Add a little bit of water so the veggies don't burn or stick to the bottom. Let the veggies cook with the steam from the water. It takes about 10-15 minutes in total or until the broccoli and carrots are done to your likeness (you can always add a few extra tablespoons of water).

In the meantime toast the pine nuts in a separate skillet, on low heat for a few minutes until they form golden-brown spots and are fragrant.

Add the pine nuts, fresh parsley, and a squeeze of lemon or a drizzle of balsamic vinegar.