Name: Broccoli and Mushroom Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 3 cups broccoli florets; 2 cups sliced mushrooms (cremini or button); 1 red bell pepper (sliced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1/4 cup low-sodium soy sauce; 1 tablespoon oyster sauce (or hoisin for vegetarian); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening); sesame seeds; sliced green onions

Jump to Recipe·Print Recipe

If you’re searching for a vibrant, healthy, and flavor-packed dinner that comes together faster than take-out, look no further than this Broccoli and Mushroom Stir Fry. It’s a recipe that hits all the right notes with its crispy-tender vegetables, fragrant garlic and ginger, and glossy, savory sauce. Plus, it’s endlessly adaptable—perfect for busy weeknights or when you’re craving something nourishing and satisfying. Let’s dig into a stir fry that you’ll want to make again and again!

Broccoli and Mushroom Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about the way a handful of fresh, colorful ingredients can transform into a standout meal. Each component in Broccoli and Mushroom Stir Fry adds not only flavor and texture but also brings a pop of color and wholesome goodness to your plate. Here’s what you’ll need and why you don’t want to skip a thing:

Vegetable oil: The foundation for stir frying—choose an oil with a high smoke point for an even sauté of all your vegetables.
Broccoli florets: Their tender crunch gives the dish its signature bite and a gorgeous green hue.
Sliced mushrooms (cremini or button): Mushrooms provide savory depth and absorb all the delicious sauce flavors.
Red bell pepper: Adds sweetness and a burst of color, making the dish visually appealing and fresh.
Minced garlic: This essential aromatic brings irresistible fragrance and richness.
Fresh ginger (grated): Lively zing and warmth come from just a tablespoon of fresh ginger.
Low-sodium soy sauce: Delivers savory umami and saltiness without going overboard.
Oyster sauce (or hoisin for vegetarian): A touch of complexity and gentle sweetness—swap for hoisin if keeping it vegetarian.
Rice vinegar: Just a splash brightens up and balances the flavors beautifully.
Sesame oil: Adds that unmistakable toasty aroma and nutty finish.
Cornstarch mixed with water (optional): For those who love a glossy, thicker sauce—just a spoonful will do the trick.
Sesame seeds and sliced green onions: Finish with these to add crunch and a pop of fresh flavor as a garnish.

How to Make Broccoli and Mushroom Stir Fry

Step 1: Prep All Your Ingredients

Before you heat up your wok, take a few minutes to wash and chop your broccoli, slice the mushrooms and bell pepper, and have the garlic and ginger ready to go. Stir fries cook fast, so having everything prepped and within reach is key for success (and for keeping things stress-free!).

Step 2: Sauté the Broccoli

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, toss in the broccoli florets. Give them a good stir for 2 to 3 minutes—they’ll start to turn a brighter green and develop that perfect tender-crisp texture we love in Broccoli and Mushroom Stir Fry.

Step 3: Add Mushrooms and Bell Pepper

Now add your sliced mushrooms and red bell pepper to the pan. Stir-fry everything together for 4 to 5 minutes. You’re looking for the mushrooms to release their juices and turn a beautiful golden brown, while the red bell pepper softens and infuses the pan with sweetness.

Step 4: Stir in Garlic and Ginger

When your vegetables are almost where you want them, scatter in the minced garlic and fresh grated ginger. Stir constantly for about a minute until everything smells wonderfully fragrant and the aromatics are lightly golden.

Step 5: Create and Add Your Sauce

In a small bowl, whisk together the low-sodium soy sauce, oyster (or hoisin) sauce, rice vinegar, and sesame oil. Pour this umami-rich sauce into the pan, making sure to coat all the vegetables evenly so every bite of Broccoli and Mushroom Stir Fry sings with flavor. If you like your sauce on the thicker side, mix in the cornstarch slurry now and stir for another 1 to 2 minutes until you reach your desired glossy finish.

Step 6: Garnish and Serve

Remove your pan from the heat and give everything a gentle toss. Shower the stir fry with sesame seeds and sliced green onions for an extra layer of beauty and texture. Serve it piping hot over a bowl of steamed rice or noodles—it’s pure comfort in a bowl!

How to Serve Broccoli and Mushroom Stir Fry

Garnishes

The final flourish on your Broccoli and Mushroom Stir Fry makes all the difference. Sprinkle with sesame seeds for a subtle nutty snap, and sliced green onions for a hit of fresh, oniony brightness. If you’re feeling fancy, a few fresh cilantro leaves or a tiny drizzle of toasted sesame oil also add that restaurant-worthy touch.

Side Dishes

This stir fry is right at home over a mound of fluffy jasmine rice or a tangle of noodles. For a full meal, try pairing with simple miso soup or crisp spring rolls. If you want extra protein, add tofu, quickly sautéed shrimp, or grilled chicken on the side—it’s easy to adapt this dish to everyone’s tastes.

Creative Ways to Present

Don’t be afraid to get playful! Serve your Broccoli and Mushroom Stir Fry in lettuce cups for a fun, hands-on appetizer. Or top it with a runny fried egg to turn it into a hearty lunch bowl. For dinner parties, fill colorful serving bowls and let guests help themselves family-style—it always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Broccoli and Mushroom Stir Fry, let it cool completely, then transfer to an airtight container. It’ll stay fresh in the fridge for up to 3 days, making it perfect for quick lunches or dinners later in the week.

Freezing

While the fresh veggies might soften a bit upon thawing, you can definitely freeze any leftovers. Place the cooled stir fry in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, simply add the leftovers to a hot skillet or microwave them until piping hot. If the sauce has thickened too much, splash in a bit of water or broth to loosen things up and bring back the glossy finish.

FAQs

Can I make Broccoli and Mushroom Stir Fry vegan?

Absolutely! Simply use hoisin sauce or a vegan oyster sauce replacement in place of the regular oyster sauce, and you’re good to go.

Can I add other vegetables?

Definitely! Snap peas, baby corn, carrots, or even bok choy all work beautifully in this stir fry, so use what you have on hand or what’s in season.

What protein works best with this recipe?

Tofu is a fantastic choice for vegetarians, while cooked chicken, beef strips, or shrimp easily make this a more substantial entrée—just sauté separately and add to the pan toward the end.

How can I make this dish gluten-free?

Use a gluten-free soy sauce or tamari and check the ingredient list of your oyster or hoisin sauce to make sure it’s gluten-free before adding it to your Broccoli and Mushroom Stir Fry.

Can I prep Broccoli and Mushroom Stir Fry ahead of time?

Yes! You can wash and chop all the veggies, mince garlic and ginger, and even mix the sauce a day in advance. When ready to cook, everything comes together in just minutes.

Final Thoughts

Bringing together bright, crisp veggies and a luscious, savory sauce, this Broccoli and Mushroom Stir Fry is a true weeknight hero. I hope you give it a try soon—whether you stick to the recipe or customize it to fit your cravings, it’s a dish that’ll win over everyone at the table! Happy stir frying!

Broccoli and Mushroom Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and flavorful Broccoli and Mushroom Stir Fry recipe that’s perfect for a busy weeknight dinner. This Asian-inspired dish is loaded with fresh veggies and savory sauces, making it a wholesome and satisfying meal.

Ingredients

Scale

Vegetables:

2 tablespoons vegetable oil
3 cups broccoli florets
2 cups sliced mushrooms (cremini or button)
1 red bell pepper (sliced)

Sauce:

3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1/4 cup low-sodium soy sauce
1 tablespoon oyster sauce (or hoisin for vegetarian)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Garnish:

sesame seeds
sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Heat oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
Sauté veggies: Add broccoli, mushrooms, and red bell pepper, stir-frying until tender-crisp.
Add flavor: Stir in garlic and ginger until fragrant.
Make the sauce: Whisk together soy sauce, oyster sauce, rice vinegar, and sesame oil. Pour over veggies.
Thicken (optional): Add cornstarch slurry for a thicker sauce.
Garnish and serve: Top with sesame seeds and green onions. Serve over rice or noodles.