If you’re craving a quick, vibrant, and utterly satisfying vegetable dish, look no further than this Broccoli and Mushroom Stir Fry. It’s the kind of meal that comes together in a flash but feels special, loaded with bright green broccoli, juicy mushrooms, a fragrant ginger-garlic kick, and a glossy, savory sauce that clings to every bite. Whether you’re serving it atop fluffy rice, chewy noodles, or straight from the wok, this stir fry’s bold flavors and rainbow of textures make it an absolute weeknight superstar.
Ingredients You’ll Need
There’s beauty in the simplicity of the ingredients for this Broccoli and Mushroom Stir Fry—each one plays its part, whether bringing crunch, umami richness, or that lovely aromatic base that makes your kitchen smell like a dream. Here’s how each ingredient shines:
- Vegetable oil: The silky base for stir frying, it allows for even cooking and prevents sticking.
- Broccoli florets: The star vegetable, lending vibrant color, nutrition, and tender crunch.
- Mushrooms (button or cremini): With earthy flavor and juicy texture, mushrooms soak up all the tasty sauce.
- Onion (thinly sliced): Adds sweetness and depth, helping to build the aromatic foundation.
- Garlic (minced): Brings an unmistakable punchy aroma that’s key to classic stir fry flavor.
- Fresh ginger (minced): Adds brightness and zip, balancing the umami notes in the sauce.
- Soy sauce: Provides the backbone of savory saltiness and that signature stir fry umami.
- Oyster sauce: Adds complexity and slight sweetness; swap for hoisin or extra soy sauce for a vegan version.
- Cornstarch slurry (cornstarch mixed with water): Thickens the sauce so it glossy coats every veggie.
- Sesame oil: Just a drizzle gives deep, toasty, nutty flavor at the finish.
- Crushed red pepper flakes (optional): For those who like a gentle kick of heat.
- Water or vegetable broth: Helps steam the veggies just right and brings everything together.
- Green onions (sliced, for garnish): For fresh crunch, color, and a hint of sharpness.
- Sesame seeds (for garnish): Sprinkle on top for a boost of nuttiness and visual flair.
How to Make Broccoli and Mushroom Stir Fry
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, toss in the sliced onion and let it soften for about two minutes. Add the garlic and ginger, giving the pan a good stir for about 30 seconds. The air will fill with irresistible fragrance—this aromatic trio is the flavor foundation of your Broccoli and Mushroom Stir Fry!
Step 2: Cook the Broccoli
Add the broccoli florets to the hot pan. Stir-fry them for three to four minutes, adding a splash of water or vegetable broth. This little steam bath helps the broccoli go from raw and tough to bright green and just-tender, locking in color and crunch that’s so important for texture.
Step 3: Add Mushrooms
Time for the mushrooms to join the fun! Scatter your sliced mushrooms into the skillet and cook, stirring frequently, for another three minutes. You’ll see them begin to brown and shrink as they release their delicious juices, adding savory depth to the Broccoli and Mushroom Stir Fry.
Step 4: Build the Sauce
Now, pour in the soy sauce, oyster sauce, and (if you like a touch of spice) those crushed red pepper flakes. Give everything a toss to coat, then stir up the cornstarch slurry and pour it in. Watch as the sauce thickens, becoming glossy and luxurious, perfectly embracing every veggie.
Step 5: Finish and Garnish
Take your skillet off the heat and drizzle over the sesame oil, tossing gently to mix. Plate it up and shower your Broccoli and Mushroom Stir Fry with sliced green onions and a sprinkle of sesame seeds—for an instant upgrade in crunch and eye appeal. Dinner is served!
How to Serve Broccoli and Mushroom Stir Fry
Garnishes
The right garnish can turn your Broccoli and Mushroom Stir Fry into something extra special. Scattered green onions add freshness, while sesame seeds give crunch and nutty aroma. For even more pop, try a hint of lime zest or a few chili slices for heat and color on top.
Side Dishes
Serve your stir fry over a bed of fluffy steamed rice, brown rice, or nutty quinoa to make it a hearty main. Soba noodles or vermicelli are terrific for soaking up that rich sauce, but even cauliflower rice is a lovely, lighter option. A crisp cucumber salad or miso soup rounds out the meal for extra balance.
Creative Ways to Present
For fun, try spooning your Broccoli and Mushroom Stir Fry into lettuce cups for a fresh, hand-held appetizer. Or, use it as a veggie-packed filling inside a warm wrap with a drizzle of sriracha mayo. Tiny rice bowls topped with extra sesame seeds make for elegant party bites.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli and Mushroom Stir Fry keeps beautifully in the fridge for up to three days. Transfer any extras to an airtight container once cool, and store away until you’re ready for another flavorful meal.
Freezing
While you technically can freeze this dish, the broccoli may lose some of its signature snap after thawing. If you do freeze, let it cool completely, then pack it into freezer-safe containers or bags for up to two months. Just know the texture will be a bit softer on reheating.
Reheating
To bring your stir fry back to life, warm it gently in a skillet over medium heat, adding a splash of water to loosen the sauce. You can also use the microwave in short bursts, stopping to stir so everything heats evenly. Top with a fresh sprinkle of green onions to refresh the flavors.
FAQs
Can I add protein to this Broccoli and Mushroom Stir Fry?
Absolutely! Sauté cubed tofu or thin slices of chicken before cooking the veggies for an extra boost of protein. Tempeh or shrimp would also work nicely, just adjust cook times so everything is tender and cooked through.
What mushrooms are best to use?
Button mushrooms and cremini mushrooms both soak up the sauce beautifully with tender texture, but you can also try shiitake or oyster mushrooms for even more flavor complexity.
How do I make it vegan?
Simply swap the oyster sauce for hoisin sauce or add an extra tablespoon of soy sauce. This little adjustment makes the Broccoli and Mushroom Stir Fry fully plant-based without sacrificing that rich, savory taste.
Is this recipe gluten-free?
If you use a gluten-free soy sauce (like tamari) and swap out the oyster sauce for a certified gluten-free alternative or more tamari, this stir fry can be made completely gluten-free. Always check your labels to be sure!
Can I use frozen broccoli in this dish?
Frozen broccoli works in a pinch. Don’t thaw it first—add it straight to the skillet, adding a bit more cook time if needed until it’s warmed through and almost as crisp-tender as fresh.
Final Thoughts
This Broccoli and Mushroom Stir Fry is proof that good food doesn’t have to be complicated—just fresh veggies, a punchy sauce, and a few minutes at the stove. I hope you give it a try the next time you need something nourishing and speedy; I know it’ll find a spot in your weekly dinner rotation!
Print
Broccoli and Mushroom Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan (with substitution)
Description
This Broccoli and Mushroom Stir Fry is a quick and flavorful Asian-inspired dish that’s perfect for a busy weeknight. The combination of tender-crisp broccoli, savory mushrooms, and a rich sauce makes this stir fry a crowd-pleaser. Serve it over rice or noodles for a satisfying meal.
Ingredients
Vegetables:
- 3 cups broccoli florets
- 2 cups sliced mushrooms (button or cremini)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced for garnish
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup water or vegetable broth
- sesame seeds for garnish
Instructions
- Heat the vegetable oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
- Cook onions: Add onions and cook for 2 minutes until softened.
- Add aromatics: Stir in garlic and ginger, cook for 30 seconds.
- Stir-fry broccoli: Add broccoli, stir-fry for 3-4 minutes until slightly tender.
- Include mushrooms: Add mushrooms, cook until they release juices and brown.
- Make the sauce: Mix soy sauce, oyster sauce, and cornstarch slurry. Pour into the pan.
- Thicken sauce: Stir until the sauce thickens and coats the vegetables.
- Finish and garnish: Drizzle with sesame oil, toss, and garnish with green onions and sesame seeds.
Notes
- Serve over rice, noodles, or quinoa.
- For a vegan version, use hoisin sauce or extra soy sauce.
- Add tofu or chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
