Broccoli and Mushroom Stir Fry Recipe
A quick and flavorful stir fry made with tender broccoli, savory mushrooms, and a delicious garlic-soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish / Stir Fry
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
3 cups broccoli florets
8 oz mushrooms (button or cremini), sliced
2 tablespoons sesame oil (or olive oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (optional)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons oyster sauce (or hoisin for vegetarian)
1 tablespoon rice vinegar
1 tablespoon brown sugar or honey
1 teaspoon cornstarch + 2 tablespoons water (slurry)
1/4 teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds, for garnish
Cooked rice or noodles, for serving
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch slurry. Set aside.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add garlic (and ginger if using) and sauté for 30 seconds until fragrant.
Add broccoli florets and cook for 3 minutes, stirring frequently.
Toss in sliced mushrooms and stir fry another 3–4 minutes until veggies are tender-crisp.
Pour in sauce mixture and stir until everything is well coated and sauce thickens (2–3 minutes).
Sprinkle with sesame seeds and red pepper flakes before serving.
Serve hot over rice or noodles.
Notes
Add tofu, chicken, or shrimp for extra protein.
Use frozen broccoli if needed (no need to thaw, just add 2 minutes cook time).
Store leftovers in an airtight container in the fridge for up to 3 days.
Double the sauce if you like extra to drizzle over rice or noodles.
