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
Scale
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
