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
Scale
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
