If you’re craving a dish that bursts with vibrant colors, fresh flavors, and a perfect balance of textures, you’ve got to try this Broccoli and Mushroom Stir Fry Recipe. It’s a quick, wholesome meal that combines crunchy broccoli and tender mushrooms coated in a savory, slightly sweet sauce that dances on your taste buds. This recipe transforms simple ingredients into a satisfying, comforting plate that’s perfect for any night of the week, whether you’re cooking for yourself or feeding a crowd.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any great stir fry, and this Broccoli and Mushroom Stir Fry Recipe is no exception. Each component plays an important role in creating layers of flavor and texture that make this dish unforgettable.
- Vegetable broth (2 tablespoons): Provides a rich, flavorful base to build your sauce without overpowering the veggies.
- Light soy sauce (1½ tablespoons): Adds a salty, umami depth that brightens all the ingredients.
- Dark soy sauce (½ teaspoon): Contributes a hint of sweetness and a gorgeous dark color to the stir fry.
- Sugar (1 teaspoon): Balances the salty and spicy elements with a touch of gentle sweetness.
- Ground black pepper (¼ teaspoon): Offers a subtle warmth and earthiness.
- Sesame oil (½ teaspoon): Infuses the dish with a nutty aroma that perfectly complements the veggies.
- Cornstarch (1 tablespoon): Helps thicken the sauce, ensuring it clings beautifully to each bite.
- Water (2 tablespoons): Used to dissolve the cornstarch for a smooth, glossy sauce.
- Broccoli (1 lb/454 g), cut into bite-sized florets: The star of the dish, providing vibrant color and satisfying crunch.
- Pinch of salt: Enhances the natural flavors of the broccoli and mushrooms.
- Peanut oil (2½ tablespoons): Ideal for high-heat cooking, it adds a subtle richness while allowing vegetables to crisp up nicely.
- Button mushrooms (½ lb/227 g), sliced: Tender and juicy, they absorb the sauce and add earthiness.
- Dried Chinese chili peppers (4): Bring a gentle heat and complexity that lift the overall flavor.
- Garlic (2 cloves), minced: A fragrant punch that infuses every bite with savory goodness.
- Minced ginger (1 tablespoon): Adds fresh, zesty notes and a warming spice.
- Green onions (2), sliced: For a crisp, mild onion flavor and a pop of green color at the end.
How to Make Broccoli and Mushroom Stir Fry Recipe
Step 1: Prepare Your Sauce
Mix together the vegetable broth, light soy sauce, dark soy sauce, sugar, pepper, and sesame oil in a small bowl. In another small bowl, dissolve the cornstarch in water. Having these ready means you can smoothly incorporate the sauce during cooking without missing a beat.
Step 2: Cook the Broccoli
Blanch the broccoli florets in boiling salted water for about 1-2 minutes to keep them bright and crisp-tender. Drain well before pushing them aside for the stir-fry. This quick step ensures vibrant green color and a satisfying crunch in every bite.
Step 3: Heat the Peanut Oil
In a large wok or skillet, heat the peanut oil over medium-high heat until shimmering. This oil handles high heat beautifully and adds a subtle richness to the cooking process. Get ready, because the delicious aromas start now!
Step 4: Sauté Aromatics and Chili Peppers
Add the dried Chinese chili peppers, minced garlic, and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. This combination creates a complex foundation that elevates your stir fry.
Step 5: Cook the Mushrooms
Throw in the sliced mushrooms, stirring constantly to coat them in the aromatics. Cook for 4-5 minutes until they release their moisture and soften beautifully, soaking up all the spicy, garlicky flavors.
Step 6: Combine and Stir Fry
Add the blanched broccoli back to the wok with the mushrooms. Give your pre-prepared sauce a quick stir before pouring it in, then toss everything together. Pour in the cornstarch slurry and stir briskly until the sauce thickens and clings to the vegetables in a gorgeous glossy coat.
Step 7: Finish with Green Onions
Turn off the heat and sprinkle the sliced green onions over the stir fry. Give it one final toss and get ready to serve a dish packed with freshness and flavor.
How to Serve Broccoli and Mushroom Stir Fry Recipe
Garnishes
To keep things lively and fresh, a sprinkle of toasted sesame seeds or a handful of chopped fresh cilantro works wonders. These garnishes add a memorable aroma and a textural contrast that elevates the final plate.
Side Dishes
This Broccoli and Mushroom Stir Fry Recipe pairs perfectly with steamed jasmine rice or fluffy brown rice to soak up the tasty sauce. For a low-carb option, try cauliflower rice or toss it alongside some soba noodles or rice noodles for a fun twist.
Creative Ways to Present
For a beautiful presentation, serve the stir fry in a large shallow bowl, topped with vibrant green onions and chili flakes for an extra pop of color. You can also pack it into lettuce wraps for a fresh, handheld lunch that impresses both visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
This stir fry keeps nicely in an airtight container in the refrigerator for up to 3 days. The vegetables maintain their texture well, and the flavors often deepen overnight, making leftovers just as delicious as the first serving.
Freezing
If you want to freeze portions, it’s best to undercook the broccoli slightly to prevent it from becoming mushy when thawed. Pack the stir fry in freezer-safe containers and consume within 1 month for optimal flavor and texture.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or vegetable broth if the sauce has thickened too much. This helps restore its silky texture and ensures the vegetables stay crisp and fresh.
FAQs
Can I substitute other mushrooms for button mushrooms?
Absolutely! Cremini, shiitake, or even portobello mushrooms add deeper flavors and work wonderfully in this recipe. Just adjust cooking time slightly if needed for thicker varieties.
Is this recipe vegan and gluten-free?
This Broccoli and Mushroom Stir Fry Recipe is vegan if you choose vegetable broth, and you can easily make it gluten-free by using tamari or a gluten-free soy sauce alternative instead of regular soy sauce.
How spicy is the stir fry with dried Chinese chili peppers?
The heat level is moderate and can be adjusted by using fewer peppers or removing the seeds. It offers a subtle kick that complements without overwhelming the flavors.
Can I use fresh chili instead of dried ones?
Yes, fresh chili peppers can be used to add heat and a slightly different flavor profile. Add them according to your spice tolerance and finely slice to release more heat during cooking.
What can I add to make the stir fry more filling?
To boost the protein, toss in some tofu cubes, seared tempeh, or cooked chicken strips. Cashews or almonds also add a nice crunch and extra nutrients that turn it into a heartier meal.
Final Thoughts
There is something truly special about this Broccoli and Mushroom Stir Fry Recipe that makes it a timeless favorite in my kitchen. It’s quick, easy, and packed with bright, bold flavors that feel both comforting and fresh. If you want a dish that satisfies your craving for something healthy yet delicious, don’t wait—give it a try and watch it become one of your go-to meals too!
Print
Broccoli and Mushroom Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Broccoli and Mushroom Stir Fry is a quick, flavorful, and healthy dish perfect for a weeknight meal. Featuring crisp broccoli florets and tender button mushrooms tossed in a savory soy-based sauce with aromatic garlic, ginger, and a hint of chili heat, this stir fry delivers vibrant colors and delicious textures in just 20 minutes.
Ingredients
Sauce Mixture
- 2 tablespoons vegetable broth
- 1½ tablespoons light soy sauce
- ½ teaspoon dark soy sauce
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Vegetables
- 1 lb (454 g) broccoli, cut into bite-sized florets
- Pinch of salt
- ½ lb (227 g) button mushrooms, sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, sliced
Oils and Fats
- 2½ tablespoons peanut oil
Instructions
- Prepare the Sauce: In a small bowl, combine vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil. Stir well to dissolve the sugar. Then, mix cornstarch with water in a separate small bowl until smooth to create a slurry. Set both aside.
- Prep the Vegetables: Wash and cut broccoli into bite-sized florets. Slice the button mushrooms, mince the garlic and ginger, and slice the green onions. Have these ingredients ready for quick cooking.
- Heat the Oil and Aromatics: In a large skillet or wok, heat the peanut oil over medium-high heat. Add the dried Chinese chili peppers and stir-fry briefly until fragrant, being careful not to burn them. Then add minced garlic and ginger, stir-frying for about 30 seconds until aromatic.
- Cook Mushrooms and Broccoli: Add the sliced mushrooms to the pan first and cook until they begin to release moisture and soften, approximately 3-4 minutes. Next, add the broccoli florets along with a pinch of salt and stir-fry for another 3-4 minutes until the broccoli turns bright green and is tender-crisp.
- Add the Sauce and Thicken: Pour the prepared soy sauce mixture over the vegetables and stir well to coat. Then slowly add the cornstarch slurry while stirring continuously. Allow the sauce to thicken and become glossy, cooking for another 1-2 minutes.
- Finish and Garnish: Stir in the sliced green onions just before serving. Give everything a final toss to combine flavors evenly.
- Serve: Transfer the stir fry to a serving dish and enjoy it hot, ideally with steamed rice or noodles.
Notes
- Adjust the amount of dried chili peppers according to your heat preference.
- You can substitute vegetable broth with water if unavailable.
- For a nut-free option, replace peanut oil with sunflower or canola oil.
- Ensure the cornstarch slurry is well mixed before adding to avoid lumps.
- This dish reheats well in a skillet or microwave and can be stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
