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
Scale
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
