This quick and flavorful stir fry combines tender broccoli florets and savory mushrooms, brought to life with fresh aromatics and a delicious Chinese-inspired sauce. Perfect as a healthy side dish or a light main meal, this stir fry is as versatile as it is easy to make.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, making it ideal for busy weeknights.
- Healthy and Nutritious: Packed with vitamins, fiber, and antioxidants from fresh broccoli and mushrooms.
- Flavorful Sauce: A perfect balance of soy, sesame, and a hint of spice makes the dish irresistible.
- Diet-Friendly: Naturally vegan, gluten-free (if using gluten-free soy sauce), and low in calories.
- Customizable: Adjust the spice level or add your favorite veggies to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sauce:
- 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
For the Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir Fry:
- 1 lb (454 g) broccoli, cut into bite-sized florets
- Pinch of salt
- 2½ tablespoons peanut oil
- ½ lb (227 g) button mushrooms, sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, sliced
Directions
- Prepare the Sauce: In a small bowl, mix vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil. Set aside.
- Prepare the Slurry: In another small bowl, dissolve the cornstarch in water. Set aside.
- Steam the Broccoli: Heat ¼ cup of water in a large skillet over medium-high heat until boiling. Add broccoli florets and a pinch of salt. Cover the pan and steam for 1 minute. Uncover, stir, and cook until the broccoli is al dente and the water has evaporated. Remove broccoli and set aside.
- Sauté the Mushrooms: Wipe the skillet dry. Heat 2 tablespoons of peanut oil over high heat. Add mushrooms in a single layer and let them sear undisturbed for 1 minute. Stir and cook for 2-3 minutes until browned and moisture has evaporated.
- Add Aromatics: Push the mushrooms to the side of the skillet. Add the remaining ½ tablespoon of peanut oil to the empty space. Add dried chili peppers, minced garlic, minced ginger, and sliced green onions. Stir-fry for 30 seconds until fragrant.
- Combine and Sauce: Return the steamed broccoli to the skillet. Pour in the prepared sauce and mix to combine. Stir the cornstarch slurry and pour it into the skillet. Stir continuously until the sauce thickens and evenly coats the vegetables.
- Serve: Transfer to a serving dish and enjoy hot, either on its own or served over steamed rice.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Add Protein: Include tofu, tempeh, or thinly sliced chicken or beef for a more substantial meal.
- Vegetable Swap: Try adding bell peppers, snow peas, or carrots for extra color and crunch.
- Make It Spicier: Increase the number of dried chili peppers or add a splash of chili oil for a fiery kick.
- Nutty Twist: Toss in a handful of cashews or peanuts for added texture and flavor.
- Gluten-Free Option: Use tamari or gluten-free soy sauce to make the recipe gluten-free.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, stirring occasionally. Add a splash of water if the sauce has thickened too much. Alternatively, microwave for 1-2 minutes.
FAQs
1. Can I use frozen broccoli?
Yes, but thaw it beforehand and pat it dry to avoid excess moisture in the stir fry.
2. What other mushrooms can I use?
Shiitake, cremini, or oyster mushrooms are excellent alternatives to button mushrooms.
3. Is the dark soy sauce necessary?
Dark soy sauce adds depth and color but can be omitted if unavailable. Increase the light soy sauce slightly.
4. How do I prevent the broccoli from overcooking?
Steam it for just 1 minute and remove it as soon as it turns bright green and tender-crisp.
5. Can I omit the dried chili peppers?
Yes, they add a mild heat but can be skipped if you prefer a milder dish.
6. Can I use olive oil instead of peanut oil?
Yes, but peanut oil adds an authentic nutty flavor and handles high heat well.
7. How can I make the dish lower in sodium?
Use low-sodium soy sauce and reduce the added salt to suit your dietary needs.
8. Can I double the recipe?
Absolutely! Just make sure your skillet is large enough to avoid overcrowding, which can affect the cooking process.
9. What can I serve with this stir fry?
Serve it over steamed rice, noodles, or quinoa for a complete meal.
10. Can I make this dish ahead of time?
Yes, but for the best texture, stir-fry the vegetables just before serving.
Conclusion
This Broccoli and Mushroom Stir Fry is a quick, healthy, and flavorful dish perfect for any meal. With its vibrant vegetables and savory sauce, it’s a versatile recipe that can stand alone or pair beautifully with rice or noodles. Ready in just 20 minutes, it’s a must-try for busy weeknights or when you’re craving a taste of Asian-inspired cooking.
Print
Broccoli and Mushroom Stir Fry
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Broccoli and Mushroom Stir Fry is a quick and healthy dish packed with tender broccoli, savory mushrooms, and a flavorful Chinese-inspired sauce. Perfect for weeknight dinners, it’s vegan, gluten-free, and ready in just 20 minutes. Serve it over steamed rice for a satisfying meal!
Ingredients
For the Sauce:
- 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
For the Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir Fry:
- 1 lb (454 g) broccoli, cut into bite-sized florets
- Pinch of salt
- 2½ tablespoons peanut oil
- ½ lb (227 g) button mushrooms, sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, sliced
Instructions
- Prepare the Sauce:
In a small bowl, mix vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil. Set aside. - Prepare the Slurry:
In another small bowl, dissolve the cornstarch in water. Set aside. - Steam the Broccoli:
Heat ¼ cup water in a large skillet over medium-high heat until boiling. Add broccoli and a pinch of salt. Cover and steam for 1 minute. Uncover, stir, and cook until al dente and water evaporates. Transfer broccoli to a plate. - Sauté the Mushrooms:
Wipe the skillet dry. Heat 2 tablespoons peanut oil over high heat. Add mushrooms in a single layer and sear undisturbed for 1 minute. Stir and cook another 2–3 minutes until browned and moisture evaporates. - Add Aromatics:
Push mushrooms to the side. Add remaining ½ tablespoon peanut oil to the skillet. Add chili peppers, garlic, ginger, and green onions. Stir-fry for 30 seconds until fragrant. - Combine and Sauce:
Return steamed broccoli to the skillet. Pour in the prepared sauce and stir well. Mix the slurry again and pour it into the skillet. Stir until the sauce thickens and coats the vegetables. - Serve:
Transfer the stir fry to a serving dish. Serve hot on its own or over steamed rice.
Notes
- Substitute peanut oil with vegetable or avocado oil if preferred.
- For extra flavor, add a splash of rice vinegar or hoisin sauce to the sauce mixture.
- Use tamari or gluten-free soy sauce for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Side Dish
- Method: Stir-Frying
- Cuisine: Chinese
