Ingredients
– 4 cups broccoli florets – Provides crunch and loads of vitamins for a nutrient-dense base
– 2 cups sliced mushrooms (button or shiitake) – Adds meaty texture and deep umami flavor
– 3 cloves garlic, minced – Infuses aromatic savoriness throughout the dish
– 1-inch fresh ginger, minced – Brings a zesty kick that brightens the vegetable stir fry
– 2 tablespoons low-sodium soy sauce – Offers salty depth and ties flavors together
– 1 tablespoon oyster sauce (or hoisin for vegan) – Creates a glossy, savory coating
– 1 tablespoon sesame oil – Adds nutty aroma and authentic Asian flair
– 2 tablespoons vegetable oil – Ideal for high-heat stir-frying without burning
– 1/2 teaspoon salt – Enhances natural tastes of broccoli stir fry ingredients
– 1/4 teaspoon black pepper – Gives a subtle spicy note
– 1 tablespoon cornstarch mixed with 2 tablespoons water – Thickens the sauce for perfect cling
– Optional: 1 red bell pepper, sliced – Boosts color and sweetness
Instructions
1-First Step: Mise en Place Wash and cut 4 cups broccoli into bite-sized florets. Slice 2 cups mushrooms evenly. Mince 3 garlic cloves and 1-inch ginger. Measure sauces and mix cornstarch slurry. This prep takes 5 minutes and ensures smooth cooking, perfect for busy schedules or vegan adaptations.
2-Second Step: Blanch the Broccoli Bring a pot of water to boil. Add broccoli florets and blanch for 2 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking. Pat dry. This keeps your healthy broccoli and mushroom stir fry vibrant and crunchy, adaptable for gluten-free by skipping if preferred.
3-Third Step: Stir-Fry the Aromatics and Mushrooms Heat 2 tablespoons vegetable oil in wok until shimmering (about 350°F). Add minced garlic and ginger; stir for 30 seconds until fragrant. Toss in mushrooms and cook 3-4 minutes until golden and softened. Stir constantly to avoid burning, building flavor for this easy broccoli mushroom stir fry.
4-Fourth Step: Add Broccoli and Sauce Add blanched broccoli and optional bell pepper. Stir-fry 2 minutes to heat through. Pour in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and sesame oil. Mix well. For vegan stir fry, confirm plant-based sauces here.
5-Fifth Step: Thicken and Season Stir in cornstarch slurry. Cook 1-2 minutes until sauce thickens and coats veggies glossy. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust for your mushroom stir fry perfection.
6-Final Step: Serve Hot Remove from heat. Serve over steamed rice or noodles. Garnish with sesame seeds or green onions. Pairs great with quinoa for low-carb diets. Enjoy your restaurant-style vegetable stir fry right away.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Blanch broccoli first for perfect crisp-tender texture without sogginess.
🔥 High heat is key for wok hei – don’t overcrowd the pan!
🥦 Swap mushrooms for your favorites like shiitake or oyster for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg