Broccoli and Mushroom Stir Fry

Why You’ll Love This Recipe

This stir fry is a quick and nutritious dish that can easily become a favorite. The combination of crunchy broccoli and earthy mushrooms, sautéed with garlic, ginger, and a splash of soy sauce, creates a delicious and well-balanced meal. It’s vegan, gluten-free adaptable, and incredibly versatile, making it a great addition to any meal rotation. Plus, it takes only 20 minutes from prep to plate!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Sauce

  • 2 tablespoons vegetable broth

  • 1 ½ tablespoons light soy sauce

  • ½ teaspoon dark soy sauce

  • 1 teaspoon sugar

  • ¼ teaspoon ground black pepper

  • ½ teaspoon sesame oil

• Slurry

  • 1 tablespoon cornstarch

  • 2 tablespoons water

• Stir-Fry

  • 1 lb broccoli, cut into bite-sized florets

  • Pinch of salt

  • 2 ½ tablespoons peanut oil

  • ½ lb button mushrooms, sliced

  • 4 dried Chinese chili peppers

  • 2 cloves garlic, minced

  • 1 tablespoon minced ginger

  • 2 green onions, sliced

Directions

1. Mix the sauce ingredients in a small bowl and set aside.

2. In a separate bowl, combine the slurry ingredients and stir well.

3. Heat ¼ cup water in a large skillet over medium-high heat. Once boiling, add the broccoli and a pinch of salt. Cover the pan and steam for 1 minute, then stir and cook until the broccoli is al dente. Transfer to a plate and set aside.

4. Wipe the pan clean and heat 2 tablespoons of peanut oil over high heat. Add the mushrooms and let them sear without stirring for 1 minute. Flip and cook for an additional 2–3 minutes, until browned and tender.

5. Push the mushrooms to one side and add the remaining ½ tablespoon oil. Add the chili peppers, garlic, ginger, and green onions. Stir until the chili peppers darken.

6. Add the broccoli back into the pan and pour in the sauce. Stir to combine, then add the cornstarch slurry to thicken the sauce. Serve immediately!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Add Protein: Add tofu, tempeh, or chicken to make the dish more hearty.

• Spicy: Increase the number of dried chili peppers or add chili paste for more heat.

• Other Vegetables: You can swap the broccoli for other veggies like bell peppers, carrots, or snap peas.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a skillet over medium heat, or microwave until hot.

FAQs

How do I avoid overcooking the broccoli?

To prevent overcooking, keep an eye on the color of the broccoli. Once it turns bright green, remove it from the heat to retain its fresh flavor and crispness.

Can I use frozen broccoli?

While fresh broccoli is recommended for the best texture, frozen broccoli can be used as a substitute. Just make sure to thaw it and remove any excess moisture before cooking.

Can I make this dish ahead of time?

While stir-fries are best served fresh, you can prep the ingredients (chop the veggies and mix the sauce) ahead of time. Stir-fry it just before serving.

Is this dish gluten-free?

Yes, if you substitute light soy sauce with tamari, this recipe can be made gluten-free.

Can I use a different oil instead of peanut oil?

Yes, you can use vegetable oil, canola oil, or any neutral oil if peanut oil is unavailable.

Can I substitute the button mushrooms?

Yes, you can use other mushrooms such as cremini, shiitake, or portobello for a different flavor.

What can I serve this stir fry with?

It pairs well with steamed rice, noodles, or even alongside grilled meats or tofu.

How do I make this dish vegan?

This recipe is already vegan, but ensure you use a vegan-friendly soy sauce.

How do I add more flavor to the sauce?

You can add a tablespoon of hoisin sauce or oyster sauce (vegan version) for an extra layer of flavor.

How long does this dish last in the fridge?

It will last for up to 3 days in the refrigerator in an airtight container.

Conclusion

This Broccoli and Mushroom Stir Fry is a flavorful, quick, and healthy meal that’s perfect for busy weeknights. With its delicious balance of textures and savory seasoning, it’s a dish that’s sure to become a go-to in your kitchen. Whether enjoyed on its own or as a side dish, it’s versatile, easy to make, and simply irresistible!

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This Broccoli and Mushroom Stir Fry is a healthy and vibrant dish featuring the perfect combination of crunchy broccoli and savory mushrooms. Flavored with aromatic ingredients like garlic, ginger, and soy sauce, this vegan stir fry is quick to prepare, making it a perfect weeknight meal that’s both satisfying and easy to cook. A versatile and gluten-free adaptable recipe, it takes just 20 minutes from prep to plate!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Sauce

2 tbsp vegetable broth

1 ½ tbsp light soy sauce

½ tsp dark soy sauce

1 tsp sugar

¼ tsp ground black pepper

½ tsp sesame oil

Slurry

1 tbsp cornstarch

2 tbsp water

Stir-Fry

1 lb broccoli, cut into bite-sized florets

Pinch of salt

2 ½ tbsp peanut oil

½ lb button mushrooms, sliced

4 dried Chinese chili peppers

2 cloves garlic, minced

1 tbsp minced ginger

2 green onions, sliced

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Instructions

• Mix the sauce ingredients in a small bowl and set aside.

• In a separate bowl, combine the slurry ingredients and stir well.

• Heat ¼ cup water in a large skillet over medium-high heat. Once boiling, add the broccoli and a pinch of salt. Cover the pan and steam for 1 minute, then stir and cook until the broccoli is al dente. Transfer to a plate and set aside.

• Wipe the pan clean and heat 2 tablespoon of peanut oil over high heat. Add the mushrooms and sear them without stirring for 1 minute. Flip and cook for an additional 2–3 minutes, until browned and tender.

• Push the mushrooms to one side and add the remaining ½ tablespoon oil. Add the chili peppers, garlic, ginger, and green onions. Stir until the chili peppers darken.

• Add the broccoli back into the pan and pour in the sauce. Stir to combine, then add the cornstarch slurry to thicken the sauce. Serve immediately!

Notes

• For extra protein, add tofu, tempeh, or chicken.

• Adjust spice level by increasing the number of dried chili peppers or adding chili paste.

• You can swap broccoli for other veggies like bell peppers, carrots, or snap peas.