This broccoli and mushroom stir fry is my go to solution when I need a healthy dinner on the table fast. It brings bold Chinese flavors to your kitchen without any takeout wait times.
I started making this recipe on busy weeknights when my family wanted something satisfying but light. The tender crisp broccoli and golden seared mushrooms soak up a rich garlic and ginger sauce perfectly. It is a simple meal that never feels boring.
Table of Contents
Ingredients for Broccoli and Mushroom Stir Fry
I always keep these staples on hand for a fast weeknight meal. This broccoli and mushroom stir fry comes together easily with pantry basics.
- 2 tbsp vegetable broth
- 1.5 tbsp light soy sauce
- 0.5 tsp dark soy sauce (I recommend adding this for a rich color)
- 1 tsp sugar
- 0.25 tsp ground black pepper
- 0.5 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 lb broccoli (cut into bite size florets)
- 2.5 tbsp peanut oil (My preference is peanut oil for high heat)
- 0.5 lb button mushrooms (sliced)
- 4 dried Chinese chili peppers
- 2 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 green onions (sliced)
Step by Step Instructions
In my experience, having the sauce mixed before you start cooking is the secret to a smooth stir fry.
Step 1: Mix the vegetable broth, both soy sauces, sugar, pepper, and sesame oil in a small bowl. Stir the cornstarch and water in a separate bowl until smooth.
Step 2: Heat a large skillet over medium high heat with a quarter cup of water. Add the broccoli and a pinch of salt. Cover and steam for 1 minute until bright green, then cook until the water evaporates. Remove the broccoli from the pan.
Step 3: Wipe the skillet and heat 2 tablespoons of oil over high heat. Add the sliced mushrooms in a single layer. Sear for 1 minute without stirring to get a golden crust, then flip and cook for 2 to 3 minutes until browned.
Step 4: Push the mushrooms to one side. Add the remaining oil, chili peppers, garlic, ginger, and green onions to the empty side. Cook until fragrant.
Step 5: Return the broccoli to the skillet. Pour in the sauce and stir well. Add the slurry and cook until the sauce thickens and coats the vegetables. Serve hot.
What to Serve with Broccoli and Mushroom Stir Fry
Finding the right sides balances the bold flavors and adds great texture to your plate.
Sticky Garlic Chicken Noodles: Buckwheat or wheat noodles add a nutty flavor that pairs well with the ginger. Try swapping in these sticky garlic chicken noodles for a hearty spread.
Cajun Chicken Rice: Fluffy grains soak up the savory sauce perfectly. Serving this over a bed of rice is classic, and you can add extra protein by pairing it with high protein cajun chicken rice.
Crispy Salmon Bowls: Adding seafood makes this a more filling dinner. The light texture of crispy salmon bowls complements the earthy mushrooms without feeling too heavy.
Orange Chicken Recipe: If someone at the table wants a meat option, offering a classic sweet and tangy dish like this orange chicken recipe creates a complete takeout style feast at home.
Broccoli Cheddar Soup: A warm bowl of soup on the side creates a comforting meal. A creamy broccoli cheddar soup shares the main ingredient but brings a totally different cozy flavor.
Storage and Serving Tips
Store leftover broccoli and mushroom stir fry in an airtight container in the fridge for up to three days. The flavors actually deepen overnight.
I recommend reheating it in a skillet on the stove with a splash of broth. This method keeps the broccoli tender crisp much better than a microwave.
You can easily adapt this dish by tossing in seared shrimp or swapping the soy sauce for tamari to make it gluten free.
Frequently Asked Questions
Can I make this gluten free?
Yes, just swap the light and dark soy sauce for tamari or a gluten free soy sauce alternative. It keeps all the bold flavor without the gluten.
How can I add protein to this stir fry?
I usually toss in cubed extra firm tofu or seared shrimp during the last minute of cooking. Sliced chicken breast works great too if you want a heartier meal.
Is this dish very spicy?
Not at all. The dried chilies add a mild background warmth rather than intense heat. You can leave them out completely if you are cooking for kids or prefer no spice.
Conclusion
This healthy dinner comes together so quickly and delivers amazing restaurant quality flavor right at home. You will love how simple it is to get a wholesome meal on the table. Grab your skillet and give this satisfying recipe a try tonight.
Broccoli and Mushroom Stir Fry
Ingredients
Equipment
Method
- Mix the vegetable broth, both soy sauces, sugar, pepper, and sesame oil in a small bowl. Stir the cornstarch and water in a separate bowl until smooth.
- Heat a large skillet over medium high heat with a quarter cup of water. Add the broccoli and a pinch of salt. Cover and steam for 1 minute until bright green, then cook until the water evaporates. Remove the broccoli from the pan.
- Wipe the skillet and heat 2 tablespoons of oil over high heat. Add the sliced mushrooms in a single layer. Sear for 1 minute without stirring to get a golden crust, then flip and cook for 2 to 3 minutes until browned.
- Push the mushrooms to one side. Add the remaining oil, chili peppers, garlic, ginger, and green onions to the empty side. Cook until fragrant.
- Return the broccoli to the skillet. Pour in the sauce and stir well. Add the slurry and cook until the sauce thickens and coats the vegetables. Serve hot.
