This broccoli and mushroom stir fry is a quick, healthy, and flavor-packed dish that’s perfect for busy weeknights or as a side to your favorite Asian-inspired meals. Loaded with fresh veggies and tossed in a savory sauce, it’s a recipe you’ll keep coming back to!
Why You’ll Love This Recipe?
- Fast and Easy – Ready in under 20 minutes.
- Nutritious – Packed with vitamins, fiber, and wholesome ingredients.
- Versatile – Enjoy it as a main dish or a side.
- Customizable – Add your favorite veggies, protein, or extra heat!
Ingredients
Here’s a quick look at what you’ll need:
- Fresh broccoli florets
- Button or cremini mushrooms, sliced
- Garlic and ginger
- Soy sauce and sesame oil
- Optional: Chili flakes or honey
The full list of ingredients and measurements is in the recipe card below.
Directions
- Prep the Veggies: Wash and cut the broccoli into bite-sized florets. Slice the mushrooms. Mince garlic and ginger.
- Heat the Pan: In a large skillet or wok, heat sesame oil over medium-high heat.
- Cook the Mushrooms: Add the mushrooms and cook until they release their moisture and turn golden brown. Remove from the pan and set aside.
- Stir Fry the Broccoli: Add a bit more oil and toss in the broccoli. Stir fry for 3–5 minutes until vibrant green and slightly tender.
- Combine and Flavor: Return the mushrooms to the pan, along with garlic, ginger, soy sauce, and any optional seasonings like chili flakes or honey. Stir fry for another 2–3 minutes.
- Serve: Garnish with sesame seeds or green onions and serve warm over rice, noodles, or as is.
Expert Tips and Tricks
- High Heat is Key: Stir fry on high heat to keep the veggies crisp and vibrant.
- Don’t Overcrowd the Pan: If needed, cook in batches to avoid steaming the vegetables.
- Customize the Sauce: Add hoisin sauce, oyster sauce, or a splash of rice vinegar for extra flavor.
- Add Crunch: Toss in cashews or peanuts for texture and extra protein.
Recipe Variations and Possible Substitutions
- Add Protein: Stir in tofu, chicken, shrimp, or beef for a heartier meal.
- Switch the Veggies: Try bell peppers, snap peas, or baby corn instead of—or in addition to—broccoli and mushrooms.
- Low Sodium Option: Use low-sodium soy sauce to control salt levels.
- Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
Serving and Pairing Suggestions
This stir fry pairs beautifully with:
- Steamed jasmine rice or brown rice.
- Noodles, like soba or rice noodles.
- A side of spring rolls or dumplings.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Heat in a skillet over medium heat, adding a splash of water or soy sauce to revive the flavors.
FAQs
1. Can I use frozen broccoli?
Yes! Thaw it beforehand and pat it dry to prevent excess moisture during cooking.
2. What type of mushrooms work best?
Button, cremini, or shiitake mushrooms are great options, but you can use whatever you have on hand.
3. Can I make this stir fry spicy?
Absolutely! Add chili flakes, sriracha, or fresh chopped chilies to kick up the heat.
4. How do I keep the veggies crisp?
Cook on high heat and avoid overcooking to retain their crunch and vibrant color.
Conclusion
This broccoli and mushroom stir fry is a simple yet satisfying recipe that’s packed with flavor and nutrition. Whether you’re serving it as a quick weeknight meal or as a side to complement your favorite dishes, it’s sure to become a staple in your kitchen. Give it a try, and let me know how you customize it!
Print
Broccoli and Mushroom Stir Fry
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course, Side Dish
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Description
This quick and easy Broccoli and Mushroom Stir Fry is a healthy, flavorful dish featuring tender-crisp broccoli, juicy mushrooms, and a savory homemade stir-fry sauce. Perfect as a main dish over rice or as a side for any Asian-inspired meal.
Ingredients
- For the Stir Fry:
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 cup mushrooms, sliced (button or cremini)
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional for extra flavor)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon brown sugar
Instructions
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch slurry, and brown sugar. Set aside.
- Cook the Vegetables:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add broccoli florets and cook for 2-3 minutes until bright green.
- Add sliced mushrooms and onions, stirring frequently, and cook for another 2-3 minutes.
- Add Aromatics:
- Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Combine and Serve:
- Pour the sauce into the skillet, tossing the vegetables to coat evenly.
- Cook for another 1-2 minutes until the sauce thickens and the vegetables are tender but crisp.
- Serve hot over steamed rice or noodles, garnished with sesame seeds or green onions if desired.
Notes
- For a spicier kick, add a dash of red chili flakes or Sriracha to the sauce.
- You can add protein like tofu, chicken, or shrimp for a heartier version.
- Swap oyster sauce with hoisin sauce for a vegetarian option.
Nutrition
- Serving Size: 1 plate
- Calories: ~150 kcal
- Sugar: ~4 g
- Sodium: ~800 mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0 mg