If you’re looking for a fast, flavor-packed dinner that celebrates the best of veggies, look no further than this Broccoli and Mushroom Stir Fry. It’s colorful, incredibly tasty, and comes together in a snap. Tender broccoli and earthy mushrooms are quickly seared with sweet red bell pepper, all tossed in a boldly savory sauce with a hint of ginger and garlic. This dish checks all the boxes—a feast for your taste buds, a burst of nourishment, and way simpler than takeout. The best part? You can easily customize it with your favorite proteins or extra veggies and have a fresh, hot meal on the table in under half an hour.
Ingredients You’ll Need
Part of the magic in this Broccoli and Mushroom Stir Fry is just how simple the ingredient list is, yet how essential each item is to achieving that classic takeout vibe. Every component, from punchy aromatics to that glossy sauce, plays a unique role in building irresistible flavor, color, and texture in every bite.
- Vegetable oil: The neutral base that ensures a hot, slick pan for perfect veggie searing and brings everything together without overpowering the other flavors.
- Broccoli florets: Vibrant green crunch and nutrition powerhouse, they hold their shape beautifully even after a quick fry.
- Mushrooms (cremini or button): Earthy, juicy, and meaty, mushrooms soak up all the sauce and add satisfying body to the dish.
- Red bell pepper: Sweetness and a pop of red color for contrast, these strips balance out the other veggies.
- Garlic: Essential for aromatic depth and that unmistakable stir fry character—use fresh for the best results.
- Fresh ginger: Zippy and fragrant, ginger enlivens the sauce and brings a gentle heat.
- Low-sodium soy sauce: The backbone of stir fry flavor; low-sodium keeps things balanced and not too salty.
- Oyster sauce (or hoisin for vegetarian): Rich, umami-packed, and syrupy, this is your secret weapon for complex, restaurant-style flavor.
- Cornstarch: It’s what makes the sauce luxuriously glossy and thick—don’t skip it if you want that classic finish!
- Water: Helps the sauce loosen up and coat every piece without being too salty or thick.
- Sesame oil: Just a drizzle at the end for that iconic nutty aroma only sesame can provide.
- Green onions: Crisp, fresh, and zippy, they bring a perfect finishing pop.
- Sesame seeds (optional): For a final flourish of texture and a subtle nutty flavor—plus they make everything look snazzy.
How to Make Broccoli and Mushroom Stir Fry
Step 1: Prep Your Veggies and Aromatics
Before you even turn on the stove, take a few minutes to slice your mushrooms, chop the broccoli into bite-sized florets, mince the garlic, and grate your ginger. This step gives you a head start and ensures the whole cooking process is a breeze and your stir fry cooks up lightning-fast—no frantic chopping with veggies sputtering in the pan!
Step 2: Sear the Broccoli
Heat your vegetable oil in a large skillet or wok over medium-high heat. When it’s shimmering, add the broccoli florets. Stir fry for 2 to 3 minutes, just until the broccoli turns a brighter green and starts to get those lovely caramelized edges—you want crisp-tender here, not mushy!
Step 3: Add Mushrooms and Red Pepper
Drop in your sliced mushrooms and red bell pepper strips. Keep things moving in the pan for another 3 to 4 minutes. The mushrooms will release some of their juices and start to brown nicely, while the bell pepper softens and sweetens. This is where the dish starts to smell like an absolute dream.
Step 4: Aromatics Go In
Add the minced garlic and freshly grated ginger to the pan. Stir fry for just a minute, letting all those incredible aromas bloom. Watch closely—garlic burns quickly, so you want just enough heat to make it fragrant.
Step 5: Make and Add the Sauce
In a small bowl, whisk together the soy sauce, oyster (or hoisin) sauce, cornstarch, and water until smooth and lump-free. Pour the mixture into the skillet. Toss everything to coat every veggie with that shiny sauce. Let it bubble away for 2 to 3 minutes until it thickens up and clings beautifully to all the vegetables.
Step 6: Finish and Serve
Turn off the heat and drizzle the sesame oil over the Broccoli and Mushroom Stir Fry. Toss to mix, then scatter on sliced green onions and sesame seeds if you like an extra touch of pizzazz. Serve while piping hot, ideally over fluffy rice or noodles for the ultimate comfort meal.
How to Serve Broccoli and Mushroom Stir Fry
Garnishes
Broccoli and Mushroom Stir Fry truly comes alive with a few finishing touches. Try showering your stir fry with toasted sesame seeds for a light crunch or pile on extra fresh green onions for a pop of brightness. You could even add a sprinkle of chili flakes if you like a little kick. These final flourishes take your dish from tasty to restaurant-worthy in mere seconds.
Side Dishes
The beauty of Broccoli and Mushroom Stir Fry is its versatility on the table. It shines over steamed jasmine or brown rice, or toss it with warm noodles for a comforting bowl. If you’re looking to round out your meal, pair it with some crispy spring rolls, steamed edamame, or a cooling cucumber salad. The flavors play so well together that you’ll never get bored!
Creative Ways to Present
Feeling a little playful? Try serving your Broccoli and Mushroom Stir Fry in individual rice bowls or ladle it family-style on a big platter for a dramatic effect. For lunch prep, portion it into meal prep containers for quick grab-and-go nourishment. And if you add tofu, chicken, or shrimp, layer it up for a hearty rice bowl that’s as Instagram-worthy as it is delicious.
Make Ahead and Storage
Storing Leftovers
Stir fry leftovers taste fantastic and make a convenient lunch the next day. Allow your Broccoli and Mushroom Stir Fry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days—just enough time for the flavors to meld beautifully.
Freezing
If you want to prep ahead, this stir fry is freezer-friendly! Cool the stir fry entirely, then pack it into freezer-safe bags or containers. For the best texture, enjoy within 2 months. Keep in mind that the broccoli and mushrooms might soften a touch after thawing, but the flavors will still be spot-on.
Reheating
To reheat, pour the Broccoli and Mushroom Stir Fry into a skillet and warm over medium heat until it’s fully hot, adding a splash of water to loosen the sauce if it’s too thick. The microwave also works in a pinch—just cover to keep moisture in and heat in short intervals, stirring between each blast to ensure everything warms evenly.
FAQs
Can I make Broccoli and Mushroom Stir Fry gluten-free?
Absolutely—simply swap out regular soy sauce for tamari or a certified gluten-free soy sauce, and use a gluten-free version of oyster or hoisin sauce. The rest of the ingredients are naturally gluten-free, so just these easy swaps have you covered.
What’s the best protein to add to this stir fry?
This recipe is super flexible! For extra protein, toss in tofu cubes (pan-fried or straight from the package), seared chicken strips, or shrimp while you cook the veggies. These all soak up the savory sauce and turn your Broccoli and Mushroom Stir Fry into a more filling main course.
Can I use frozen broccoli or mushrooms?
Frozen broccoli and mushrooms work in a pinch—don’t even thaw them first! Just throw them in the pan and add an extra minute or two of cooking to account for the extra moisture, allowing everything to cook off so the sauce stays thick and clingy.
How do I make this stir fry spicier?
Looking for heat? Add a pinch of red pepper flakes or a splash of chili oil when you sauté the aromatics. A little goes a long way and brings a cozy warmth to the whole dish—customize to your taste!
Can I double the Broccoli and Mushroom Stir Fry for meal prep?
Go for it! The recipe scales up beautifully. Just make sure not to overcrowd the pan; it’s better to stir fry in batches to keep that lovely sear and avoid steaming the veggies.
Final Thoughts
There’s something so deeply satisfying about whipping up a Broccoli and Mushroom Stir Fry—from the irresistible aroma while it cooks to the colorful, vibrant plate at the end. It’s the kind of dish that delivers big flavor with little effort, making it perfect for weeknight dinners or any time you crave something nourishing and quick. Don’t just take my word for it—grab your wok and give this stir fry a try. You might just discover your new favorite go-to meal!
Print
Broccoli and Mushroom Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and nutritious broccoli and mushroom stir fry recipe that is quick and easy to make. This vegetarian dish is packed with vibrant vegetables and savory sauces, perfect for a delicious Asian-inspired meal.
Ingredients
Stir Fry:
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 2 cups sliced mushrooms (such as cremini or button)
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or hoisin sauce for vegetarian option)
- 1 tablespoon cornstarch
- 1/3 cup water
- 1 teaspoon sesame oil
Garnish:
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Heat the vegetable oil: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Stir-fry vegetables: Add the broccoli and stir-fry for 2–3 minutes until it begins to brighten in color. Add the mushrooms and red bell pepper, and cook for another 3–4 minutes until the vegetables start to soften.
- Add aromatics: Add the garlic and ginger, and stir-fry for 1 minute until fragrant.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth. Pour the sauce into the skillet and stir to coat the vegetables. Let it simmer for 2–3 minutes until the sauce thickens.
- Finish and serve: Drizzle with sesame oil and toss to combine. Remove from heat and top with green onions and sesame seeds, if using. Serve hot over rice or noodles.
Notes
- For added protein, toss in tofu, chicken, or shrimp.
- You can also use other vegetables like snap peas or carrots.
- Make it gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 4g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
