If you are craving a vibrant, wholesome meal that comes together quickly, this Broccoli and Mushroom Stir Fry Recipe will become one of your go-to dishes. It’s packed with bright green broccoli and earthy mushrooms cooked in a savory, slightly sweet soy-based sauce that clings beautifully to every bite. This stir fry is not only a feast for your taste buds but also a fantastic way to enjoy fresh vegetables with layers of flavor and delightful textures. Whether you need a weeknight dinner or a satisfying lunch, this recipe offers a nutritious and delicious solution that is both simple and impressive.
Ingredients You’ll Need
Each ingredient in this stir fry plays a crucial role in creating a perfect balance of flavor, texture, and color. The simplicity of the components allows the star veggies to shine while the sauces and spices infuse every bite with umami and warmth.
- Vegetable broth: Adds moisture while keeping the dish light and flavorful without using oil initially.
- Light soy sauce: Provides the classic salty umami foundation.
- Dark soy sauce: Adds a deeper color and richer taste.
- Sugar: Balances savory notes with a hint of sweetness.
- Ground black pepper: Brings subtle spice and aroma.
- Sesame oil: Imparts a distinctive nutty aroma and flavor.
- Cornstarch: Helps thicken the sauce for that glossy finish.
- Water: Used to dissolve the cornstarch, creating the perfect sauce consistency.
- Broccoli florets: The vibrant green veggies provide crunch and freshness.
- Salt: Enhances natural flavors of the vegetables.
- Peanut oil: Gives a high smoke point, perfect for stir frying with a mild, nutty flavor.
- Button mushrooms: Offer a juicy, tender earthiness that complements the broccoli.
- Dried Chinese chili peppers: Add a gentle kick of heat and depth.
- Garlic cloves: Minced for pungency and aromatic appeal.
- Minced ginger: Brings a zesty freshness and slight warmth.
- Green onions: For a fresh, mild onion flavor and vibrant color contrast.
How to Make Broccoli and Mushroom Stir Fry Recipe
Step 1: Prepare the Sauce
Start by mixing the vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil in a small bowl. This blend creates the base flavor that will beautifully coat your vegetables during cooking. In another small dish, stir together the cornstarch and water until smooth to use as a thickener later.
Step 2: Cook the Broccoli
Bring a pot of water to a boil and add a pinch of salt. Blanch the broccoli florets for about 1 to 2 minutes until they turn bright green and are just tender but still crisp. Immediately drain and rinse with cold water to stop cooking and keep the florets vibrant and crunchy.
Step 3: Stir Fry the Mushrooms and Aromatics
Heat the peanut oil in a large wok or skillet over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and start browning, about 4 minutes. Toss in the dried Chinese chili peppers, minced garlic, and ginger. Stir constantly to release their fragrance without burning, cooking for another minute or so.
Step 4: Combine Broccoli and Sauce
Add the blanched broccoli back to the wok with the mushrooms. Pour the sauce mixture over the vegetables and stir well to combine. Slowly drizzle in the cornstarch slurry while stirring, allowing the sauce to thicken and evenly coat all the ingredients. Cook for an additional 1 to 2 minutes until everything is heated through and glossy.
Step 5: Final Touches
Turn off the heat and stir in the sliced green onions to add a fresh, crisp flavor right before serving. This final step brightens the dish, providing just the right contrast against the savory stir fry.
How to Serve Broccoli and Mushroom Stir Fry Recipe
Garnishes
Sprinkle your stir fry with toasted sesame seeds or a handful of chopped fresh cilantro for an extra layer of texture and freshness. A wedge of lime on the side also adds a nice zing if you love a touch of acidity to cut through the rich soy sauce flavors.
Side Dishes
This stir fry pairs beautifully with steamed jasmine rice or fluffy quinoa to soak up every bit of the delicious sauce. For low-carb options, serve it alongside cauliflower rice or spiralized noodles. A crisp cucumber salad or simple pickled veggies would add a refreshing counterbalance.
Creative Ways to Present
For a fun way to serve, spoon your Broccoli and Mushroom Stir Fry Recipe into crispy lettuce cups or stuff it into warm tortillas for a fusion twist. You can also pile it over noodles or brown rice bowls topped with a fried egg for a hearty, colorful meal that impresses without fuss.
Make Ahead and Storage
Storing Leftovers
Keep any leftover stir fry in an airtight container in the refrigerator for up to 3 days. The vegetables retain their flavor nicely, and storing properly ensures the texture stays pleasant without becoming soggy.
Freezing
While freezing is possible, the delicate texture of broccoli and mushrooms may soften upon thawing. If you choose to freeze, place the stir fry in a freezer-safe container or bag, removing as much air as possible, and consume within 1 month for best quality.
Reheating
Reheat your stir fry gently in a skillet over medium heat, stirring frequently to warm evenly and preserve the texture. Avoid using the microwave if possible, as this can make the vegetables mushy. Adding a splash of vegetable broth when reheating helps keep the dish moist and fresh-tasting.
FAQs
Can I substitute the button mushrooms with other types?
Absolutely! Cremini, shiitake, or portobello mushrooms work wonderfully and will bring different earthy notes to the dish. Just slice them similarly and cook until tender.
Is this Broccoli and Mushroom Stir Fry Recipe vegan?
Yes, this recipe is naturally vegan, using vegetable broth and plant-based ingredients. Just be sure to check your soy sauce labels if you want to confirm they are fully vegan.
How spicy is this stir fry with dried Chinese chili peppers?
The dried chili peppers add a subtle background heat rather than intense spiciness. You can remove the seeds or reduce the number if you prefer it milder, or add more for a bolder kick.
Can I use frozen broccoli instead of fresh?
Fresh broccoli gives the best texture, but frozen can be used in a pinch. Thaw and drain well before stir frying to avoid excess water making the dish soggy.
What can I add to make this a more filling meal?
Add your choice of protein like tofu, chicken, or shrimp by stir frying it first and then combining it with the vegetables and sauce for a heartier option.
Final Thoughts
This Broccoli and Mushroom Stir Fry Recipe is a vibrant, flavorful celebration of simple ingredients working in perfect harmony. It’s quick enough for busy evenings yet satisfying enough to become a comfort food favorite. Give it a try—you might just find yourself making it again and again!
Print
Broccoli and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
This Broccoli and Mushroom Stir Fry is a quick, flavorful, and healthy dish combining crunchy broccoli florets and tender button mushrooms in a savory sauce with a hint of spice. Perfect for a wholesome weeknight dinner, it uses vegetable broth, light and dark soy sauces, and aromatic ingredients like garlic, ginger, and dried chili peppers to elevate the taste. The stir-fry is enhanced with a touch of sesame oil and thickened with cornstarch for a glossy finish.
Ingredients
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
- 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
- 2½ tablespoons peanut oil
Instructions
- Prepare the Sauce: In a small bowl, whisk together the vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil. In a separate cup, mix the cornstarch with water until smooth and set aside.
- Blanch the Broccoli: Bring a pot of salted water to boil, add broccoli florets and cook for 1-2 minutes until bright green and slightly tender. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Heat the Oil and Aromatics: In a large wok or skillet, heat the peanut oil over medium-high heat. Add the dried Chinese chili peppers, minced garlic, and minced ginger. Stir-fry for about 30 seconds until fragrant but not burnt.
- Cook the Mushrooms: Add the sliced mushrooms to the wok, stir-fry for about 3-4 minutes until they start releasing moisture and become tender.
- Add Broccoli and Sauce: Return the blanched broccoli to the wok. Pour in the prepared sauce mixture and stir to combine everything.
- Thicken the Sauce: Stir the cornstarch slurry again briefly and add it to the wok. Continue stirring for 1-2 minutes until the sauce thickens and evenly coats the vegetables.
- Finish with Green Onions: Add the sliced green onions, give it a final toss, and remove from heat.
- Serve: Serve the broccoli and mushroom stir fry hot with steamed rice or noodles.
Notes
- Blanching the broccoli before stir-frying helps retain its bright color and crisp-tender texture.
- Adjust the amount of dried Chinese chili peppers according to your spice preference.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- You can substitute button mushrooms with cremini or shiitake mushrooms for deeper flavor.
- Peanut oil is preferred for its high smoke point, but can be replaced with vegetable or canola oil.
