Broccoli And Mushroom Stir Fry Recipe

There's something so comforting about the sizzle of a stir fry hitting a hot skillet – that savory aroma, the bright green broccoli, and the earthy mushrooms coming together in perfect harmony. This Broccoli and Mushroom Stir Fry is a fast, flavorful, and feel-good dinner you can whip up in under 30 minutes.

this Recipe

I first started making this dish on nights when takeout sounded tempting but my fridge was full of veggies begging to be used. One bite and I was hooked – the glossy sauce clings to every floret, and the mushrooms soak up all that umami goodness. It’s now my go-to for Meatless Mondays and quick weeknight cravings.

Whether you're feeding a hungry family or just looking for a nourishing dinner-for-one, this stir fry is a weeknight hero you’ll want to keep on repeat.

Why You'll Love This Broccoli and Mushroom Stir Fry

Get ready to fall in love with one of the easiest dinners you’ll ever make. This Broccoli and Mushroom Stir Fry has everything going for it: fast prep, pantry-friendly ingredients, and a flavor-packed sauce you’ll want to drizzle over everything.

It’s lightning fast. From start to finish, you can have this dish on the table in 25 minutes or less. No fancy techniques, no long simmer times – just clean, simple cooking.

Budget-friendly never tasted so good. With broccoli, mushrooms, garlic, and a handful of sauces, you can make a restaurant-quality meal for just a few dollars a serving. It’s perfect for feeding a crowd or meal-prepping on a budget.

Naturally vegetarian and vegan-friendly. This dish is completely plant-based, but don’t be fooled – it’s hearty and satisfying enough that even meat-lovers won’t miss a thing.

Endlessly customizable. Add tofu, swap in different veggies, or throw it over rice or noodles. This stir fry plays well with whatever’s hanging out in your fridge.

You’ll find yourself coming back to this recipe again and again – it’s that easy and that good.

Ingredients Notes

What makes this Broccoli and Mushroom Stir Fry so crave-worthy is how each ingredient adds something special to the mix. Let’s break down the key players and what they bring to the table.

Broccoli is the backbone of this dish. Its crisp-tender texture holds up beautifully to high heat, and the florets soak up the sauce like little flavor sponges. Fresh broccoli is ideal, but frozen can work in a pinch – just blanch it quickly before stir frying to avoid sogginess.

Mushrooms bring that deep, savory umami that gives this stir fry its rich flavor. I usually go for cremini mushrooms for their meaty texture and earthiness, but button mushrooms, shiitakes, or even a mix will work wonderfully.

Garlic and ginger are your flavor powerhouses here. Freshly minced garlic adds punch, while grated ginger brings warmth and brightness. Don’t skip these – they’re what make the sauce sing.

Soy sauce, sesame oil, and rice vinegar form the base of the sauce. The soy sauce brings salt and umami, the sesame oil adds nutty depth, and the rice vinegar brightens everything up. A dash of brown sugar balances the savory with a touch of sweetness.

You won’t need much equipment – just a large skillet or wok, a cutting board, and a sharp knife. A microplane is handy for grating the ginger, and a mixing bowl makes it easy to whisk up the sauce.

How To Make This Broccoli and Mushroom Stir Fry

Creating this vibrant, veggie-packed stir fry is as easy as it gets. Here’s how to make it happen step by step.

Start by prepping all your ingredients. Cut the broccoli into small, bite-sized florets and slice your mushrooms evenly. Mince the garlic and grate the ginger so everything is ready to go – stir frying moves quickly, and having everything prepped ahead makes it a breeze.

In a small bowl, whisk together your sauce: soy sauce, sesame oil, rice vinegar, brown sugar, and a splash of water or vegetable broth. If you like a thicker sauce, you can stir in a teaspoon of cornstarch – it’ll help everything get nice and glossy.

Heat a tablespoon of oil (like canola or avocado oil) in a large skillet or wok over medium-high heat. Once it’s hot and shimmering, add the mushrooms. Let them cook undisturbed for a few minutes so they develop a deep golden color, then give them a stir and cook until tender.

Next, toss in the broccoli and a splash of water. Cover the pan with a lid for about 2-3 minutes to steam the broccoli until it turns bright green and just starts to soften. This trick gives you that perfect crisp-tender texture without overcooking.

Uncover the pan, then add your garlic and ginger. Stir constantly for about 30 seconds – you want them fragrant but not burnt. Then pour in your sauce and stir everything together. Let it cook for another 2-3 minutes, until the sauce thickens slightly and coats the veggies.

From first chop to final stir, this dish comes together in under half an hour. Expect tender broccoli, juicy mushrooms, and a silky sauce that’s packed with flavor.

Storage Options

One of the best things about this stir fry? It stores like a dream. If you happen to have leftovers (not likely, but just in case), here’s how to keep them fresh.

Store cooled stir fry in an airtight container in the refrigerator for up to 4 days. It actually gets better after a day or two, as the flavors continue to meld.

For longer storage, you can freeze the stir fry – just let it cool completely before transferring to a freezer-safe container. It’ll keep for up to 2 months, though the texture of the broccoli might soften a bit upon thawing.

To reheat, pop a portion in the microwave or warm it in a skillet over medium heat until heated through. Add a splash of water or soy sauce to loosen the sauce if needed.

Variations and Substitutions

This Broccoli and Mushroom Stir Fry is endlessly adaptable. Once you have the basic technique down, you can mix things up to suit your tastes and what you have on hand.

Add a protein boost with tofu, tempeh, or edamame. Pressed and cubed tofu works especially well – just pan-fry it first until golden, then toss it in with the veggies at the end.

Swap in other veggies like bell peppers, snow peas, or carrots. Just be mindful of cooking times – firmer vegetables may need to go in before the mushrooms, while tender ones can be added at the end.

Craving some heat? Stir in a spoonful of chili garlic sauce or top with red pepper flakes. You can also drizzle with sriracha for that perfect spicy finish.

For a gluten-free version, use tamari instead of soy sauce, and double-check your other ingredients for hidden gluten sources.

And if you’re serving this stir fry over something, go beyond just rice – try it with noodles, quinoa, or even cauliflower rice for a lower-carb option.

Once you get the hang of it, you’ll see how easy it is to riff on this recipe. Don’t be afraid to get creative – the wok is your playground!

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