Name: Broccoli and Mushroom Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 cups broccoli florets; 8 oz sliced mushrooms (button or cremini); 1 red bell pepper, thinly sliced; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon sesame oil; 1 tablespoon olive oil; 3 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce (optional for extra umami); 1 teaspoon cornstarch mixed with 1 tablespoon water; 1/2 teaspoon red pepper flakes (optional); Sesame seeds; Sliced green onions

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If you’re searching for a quick, vibrant, and flavor-packed dinner that’s just as satisfying as it is wholesome, look no further than this Broccoli and Mushroom Stir Fry. This dish brings together tender broccoli florets, savory mushrooms, and colorful peppers in a glossy, umami-rich sauce, ready in just 20 minutes. Whether you’re a seasoned home cook or a busy weeknight warrior, you’ll love how easily this stir fry comes together and how adaptable it is for any palate or dietary need.

Broccoli and Mushroom Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Broccoli and Mushroom Stir Fry lies in its simplicity: each ingredient plays an important role, from the aromatic base to the finishing garnishes. These pantry and produce staples come together for a dish that’s as delicious as it is visually stunning.

Sesame oil (1 tablespoon): Adds a toasty, nutty aroma that gives the stir fry its unmistakable Asian flair.
Olive oil (1 tablespoon): Helps balance the sesame oil and ensures even sautéing without burning.
Broccoli florets (2 cups): The star vegetable, providing crunch, color, and lots of nutrients.
Sliced mushrooms, button or cremini (8 oz): Bring earthy, meaty flavor and absorb the delicious sauce.
Red bell pepper, thinly sliced (1): Offers sweetness and vibrant color for that irresistible stir fry look.
Garlic, minced (2 cloves): Infuses the dish with deep, savory undertones.
Fresh ginger, grated (1 teaspoon): Lends a fresh, peppery zing that brightens every bite.
Low-sodium soy sauce (3 tablespoons): The salty, umami backbone of the sauce—keeps things flavorful but not too salty.
Oyster sauce (1 tablespoon, optional): Adds extra umami and silkiness; skip for a vegan version.
Cornstarch mixed with water (1 teaspoon cornstarch + 1 tablespoon water): Thickens the sauce so it clings to every veggie.
Red pepper flakes (1/2 teaspoon, optional): For those who like a little heat in their stir fry.
Sesame seeds and sliced green onions (for garnish): Add crunch, color, and a final pop of flavor.

How to Make Broccoli and Mushroom Stir Fry

Step 1: Heat Up Your Pan

Start by adding the sesame oil and olive oil to a large skillet or wok over medium-high heat. Let the oils heat until shimmering—this is where the magic begins, infusing your kitchen with an irresistible aroma that sets the stage for everything to come.

Step 2: Sauté the Broccoli

Toss in the broccoli florets first and give them a good stir. Let them cook for 2 to 3 minutes, stirring often, so they become bright green and start to soften while still retaining that signature crunch.

Step 3: Add Mushrooms and Bell Pepper

Next, add the sliced mushrooms and red bell pepper. Continue cooking for another 4 to 5 minutes. The mushrooms will soak up flavor and soften, while the bell peppers add a sweet, juicy contrast and turn beautifully tender-crisp.

Step 4: Stir in Garlic and Ginger

Now it’s time for the aromatics. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds. You’ll notice a burst of fragrance that instantly makes this Broccoli and Mushroom Stir Fry mouthwatering.

Step 5: Build the Sauce

Pour in the soy sauce and oyster sauce (if using). Toss everything to coat the veggies thoroughly, making sure every bite will be loaded with savory goodness.

Step 6: Thicken and Finish

Mix the cornstarch and water to create a slurry, then pour it into the pan. Stir until the sauce thickens and evenly glazes the vegetables, about 1 to 2 minutes. If you like a little kick, sprinkle in the red pepper flakes now. Remove from heat, and you’re ready for the finishing touches.

Step 7: Garnish and Serve

Top your Broccoli and Mushroom Stir Fry with a generous sprinkle of sesame seeds and sliced green onions. Serve immediately, ideally over a bed of fluffy rice or tender noodles to soak up every last drop of sauce.

How to Serve Broccoli and Mushroom Stir Fry

Garnishes

A good garnish takes a stir fry from simple to sensational. For this Broccoli and Mushroom Stir Fry, a scattering of sesame seeds adds a nutty crunch, while sliced green onions bring freshness and a subtle bite. A wedge of lime or a drizzle of chili oil can also add that extra zing if you’re feeling adventurous.

Side Dishes

This stir fry shines as a main course, but it’s also wonderfully versatile. Pair it with fluffy jasmine or brown rice, slurpable noodles, or even quinoa for a protein boost. If you want to round out your meal, a simple miso soup or a crisp cucumber salad are both excellent companions.

Creative Ways to Present

Why not have fun with your presentation? Serve your Broccoli and Mushroom Stir Fry in lettuce cups for a light, hand-held appetizer, or use it as a vibrant topping for a grain bowl. You can even pile it high in a bento box for a beautiful, colorful lunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Broccoli and Mushroom Stir Fry in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, and the veggies retain their texture surprisingly well.

Freezing

While you can freeze this stir fry, keep in mind that the texture of the broccoli and mushrooms may soften a bit upon thawing. For best results, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheating

Reheat your Broccoli and Mushroom Stir Fry gently on the stovetop over medium heat, stirring occasionally until warmed through. If microwaving, use short bursts and stir in between to avoid overcooking the vegetables.

FAQs

Can I add protein to this stir fry?

Absolutely! Tofu, chicken, or shrimp all work beautifully here. Simply cook your protein of choice first, remove from the pan, then proceed with the veggies. Add the protein back in with the sauce for an extra-satisfying meal.

Is this recipe gluten-free?

It can be! Just swap the soy sauce for tamari or a certified gluten-free soy sauce, and be sure to choose a gluten-free oyster sauce or omit it entirely.

What other vegetables work well in this dish?

The Broccoli and Mushroom Stir Fry is endlessly adaptable. Snap peas, carrots, baby corn, or even sliced zucchini make great additions or substitutions based on your taste and what’s in your fridge.

Can I make this stir fry ahead of time?

You can prep the veggies and sauce components in advance, but for the best texture, cook the stir fry just before serving. That way, the veggies stay crisp and vibrant.

How can I make this dish spicier?

To turn up the heat, add more red pepper flakes, a spoonful of chili garlic sauce, or even a dash of sriracha to the sauce. Adjust to your preferred spice level!

Final Thoughts

There’s something truly special about sharing a homemade Broccoli and Mushroom Stir Fry with friends or family. It’s colorful, nourishing, and packed with flavor in every bite. Give it a try and watch it become a new favorite in your kitchen!

Broccoli and Mushroom Stir Fry Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A quick and healthy Broccoli and Mushroom Stir Fry featuring crisp broccoli, tender mushrooms, and vibrant bell peppers tossed in a savory Asian-inspired sauce. Perfect as a vegetarian main dish or served over rice or noodles for a wholesome meal.

Ingredients

Scale

Vegetables

2 cups broccoli florets
8 oz sliced mushrooms (button or cremini)
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

Oils

1 tablespoon sesame oil
1 tablespoon olive oil

Sauces and Seasonings

3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (optional for extra umami)
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 teaspoon red pepper flakes (optional)

Garnish

Sesame seeds
Sliced green onions

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Instructions

Heat oils: Heat sesame oil and olive oil in a large skillet or wok over medium-high heat until shimmering.
Cook broccoli: Add the broccoli florets and stir-fry for 2–3 minutes, stirring frequently to keep them crisp-tender.
Add mushrooms and bell pepper: Toss in the sliced mushrooms and red bell pepper, cooking for another 4–5 minutes until the vegetables are tender-crisp.
Flavor aromatics: Stir in the minced garlic and grated fresh ginger; cook for about 30 seconds until fragrant but not browned.
Add sauces: Pour in the low-sodium soy sauce and oyster sauce (if using), tossing to evenly coat all the vegetables.
Thicken sauce: Add the cornstarch slurry and stir continuously until the sauce thickens and coats the vegetables evenly, about 1–2 minutes.
Add heat: Sprinkle red pepper flakes if you want a little extra heat; stir to combine.
Garnish and serve: Remove from heat, garnish with sesame seeds and sliced green onions, and serve immediately over rice or noodles.