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Broccoli and Mushroom Stir Fry

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This easy Broccoli and Mushroom Stir Fry is a quick and healthy vegetarian dish that’s bursting with flavor. The savory soy sauce, sesame oil, and garlic blend perfectly with the crunchy broccoli and tender mushrooms. It’s a perfect side dish or a light main course

Ingredients

Scale
  • 1 lb (450 g) broccoli florets, cut into bite-sized pieces
  • 10 oz (280 g) sliced mushrooms (white button or cremini mushrooms work best)
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) soy sauce
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes (optional, for a spicy kick)
  • 1 tbsp cornstarch
  • 2 tbsp cooking oil (neutral oil like canola or vegetable oil)
  • Salt and pepper to taste

Instructions

  • Prepare the Sauce: In a small mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, and cornstarch until smooth. Set aside.
  • Blanch the Broccoli: Bring a pot of water to a rolling boil. Add the broccoli florets and cook for 30 seconds. Drain and rinse the broccoli under cold water to stop the cooking process and retain its color and crunch.
  • Sauté the Mushrooms: Heat a large skillet or wok over medium-high heat. Add the cooking oil and swirl to coat the pan. Add the sliced mushrooms and sauté for 4–5 minutes until golden brown. Season with salt and pepper.
  • Add Garlic for Aroma: Push the mushrooms to one side of the skillet. Add the minced garlic to the empty side and sauté for 30 seconds until fragrant. Mix with the mushrooms.
  • Combine the Broccoli and Sauce: Add the blanched broccoli to the skillet. Pour the sauce over the vegetables and stir for 2-3 minutes, allowing the sauce to thicken and coat all the vegetables.
  • Adjust and Serve: Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed. Remove from heat and serve.

Notes

  • You can add a protein like tofu or chicken to make this a more filling dish.
  • For a spicier kick, increase the amount of red pepper flakes.

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