Looking for a weeknight dinner that’s quick, healthy, and bursting with umami flavor? This Broccoli and Mushroom Stir Fry delivers all that and more in under 20 minutes. Tender-crisp broccoli and juicy mushrooms are tossed in a savory, garlicky stir fry sauce that’s naturally vegan and pairs beautifully with rice, noodles, or even tofu.
This dish proves that simple vegetables can be turned into something spectacular with the right technique and seasonings. Whether you’re plant-based or just need a fast veggie-packed meal, this recipe is a go-to favorite.
It’s satisfying enough to stand alone but also works as a side for grilled meats or as part of a bigger Asian-inspired spread.
???? Ingredients (in grams)
Serves 2–3 as a main or 4 as a side
Vegetables:
- 250g broccoli florets
- 200g mushrooms (shiitake or cremini), sliced
- 50g yellow onion, thinly sliced
- 10g garlic (2–3 cloves), minced
- 5g fresh ginger, grated (optional but recommended)
- 15ml neutral oil (e.g., avocado, sunflower)
Stir Fry Sauce:
- 30ml low-sodium soy sauce
- 15ml oyster sauce (or vegan alternative like mushroom sauce)
- 10ml sesame oil
- 15ml rice vinegar or lime juice
- 10g brown sugar or maple syrup (2 tsp)
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
???????? Instructions
1. Prep the Veggies:
Wash and dry your broccoli. Cut into small florets. Slice the mushrooms and onion. Mince the garlic and ginger.
2. Make the Sauce:
In a small bowl, whisk together soy sauce, oyster or mushroom sauce, sesame oil, vinegar, sugar, and the cornstarch slurry. Set aside.
3. Cook the Veggies:
Heat oil in a large wok or skillet over medium-high heat. Add onions and stir-fry for 1 minute. Add garlic and ginger, stir for 30 seconds until fragrant.
4. Add Mushrooms:
Toss in mushrooms and cook for 3–4 minutes until browned and softened.
5. Add Broccoli:
Add broccoli florets and 2 tablespoons of water. Cover with a lid for 2–3 minutes to steam slightly and soften.
6. Stir in Sauce:
Remove lid and pour in the sauce. Toss everything to coat. Stir-fry for 1–2 minutes more until the sauce thickens and clings to the veggies.
7. Serve:
Remove from heat and serve hot over rice, noodles, or on its own with sesame seeds and chili flakes if desired.
????️ Serving Suggestions
- Serve over steamed jasmine rice, brown rice, or quinoa.
- Spoon onto a bed of noodles or soba for a more filling dish.
- Add crispy tofu or grilled chicken for extra protein.
- Garnish with toasted sesame seeds, green onions, or chili oil for extra flair.
???? Nutrition Information (Per Serving – Approximate)
- Calories: 180
- Protein: 6g
- Carbs: 16g
- Fat: 10g
- Fiber: 4g
- Sugars: 5g
- Sodium: 500mg
???? Tips & Tricks
- For extra crisp broccoli: Blanch in boiling water for 1–2 minutes before stir-frying.
- Use a hot wok: High heat gives better browning and prevents sogginess.
- Vegan-friendly: Use mushroom sauce instead of oyster sauce.
- Add variety: Try bell peppers, snap peas, or baby corn for color and crunch.
- Want protein? Add tofu, tempeh, or edamame directly into the pan.
???????? My Personal Twist for Your Website
To add depth and a bit of heat, try stirring in a teaspoon of chili garlic sauce or gochujang at the end. For added texture, top the finished stir fry with crushed roasted peanuts or cashews — they provide a delightful contrast to the tender vegetables.
For a meal-prep option, make a big batch and portion it with cooked brown rice or soba noodles. It holds up well in the fridge for 3–4 days and reheats beautifully.
You can also make it sauce-forward by doubling the stir fry sauce ingredients and tossing with noodles or even using it as a dumpling dip.
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