Slow Cooker Sesame Broccoli and Mushrooms

by ayallawt | September 7, 2010 3:34 pm

Why order Chinese? balance these deliciously Asian tasting veggies on top of white rice or some  noodles and there you have it!  No wok, no stir frying, no oil splashes on your  nice kitchen counters, no hassle. Simply dump your ingredients in the slow cooker and set the buzzer for two hours.

This dish tastes kinda adult-ish. My kids liked it but they are Harissa licking little freaks of nature and that’s exactly how I like them. If you plan on making this for more conservative palated children, try adding some ketchup or orange juice to the sauce and slightly reducing the amount of soy sauce. Or just use whatever Asian flavoured concoction you know works best Chez Vous.

I definitely plan to add to this in the future some chicken, thinly slice beef or even tofu. Try it!

Slow Cooker Sesame Broccoli and Mushrooms


Broccoli florets cut from 1 big bunch of Broccoli, or about 3 cups of frozen, thawed broccoli.
250 gr (about 2-3 cups) of white mushrooms, whole if smallish and quartered if your grocer only stocks on monster size ones

1/4 cup good soy sauce
2 Tbs olive oil
1 Tbsp pure maple syrup (do NOT use table syrup unless you like your broccoli to taste like pancakes. Please. Try honey instead)
1 tsp sesame oil
1 Tbsp crushed garlic
a pinch of crushed dry chili flakes (optional)
Sesame seeds for serving


1. Rinse broccoli (if fresh) and place with the mushrooms in the bottom of the slow cooker.
2. Mix together the sauce ingredients and pour on top of veggies. mix well.
3. Close the lid and cook on HIGH for two hours.
4. Sprinkle with sesame seeds and serve, on its own as a side dish or on top of rice or noodles.

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