Broccoli And Mushroom Stir Fry Recipe

There's something undeniably comforting about the sizzling sound of vegetables hitting a hot skillet. This Broccoli and Mushroom Stir Fry delivers that satisfying sizzle, followed by crisp-tender broccoli, juicy mushrooms, and a rich, savory sauce that clings to every bite. It’s vibrant, quick, and just the kind of meal that brings life back to a busy weeknight.

I first made this stir fry on a whim after a long day, craving something healthy but flavorful. What started as a fridge clean-out turned into a weekly staple that even the pickiest eaters in our house now ask for by name. It’s budget-friendly, vegetarian, and totally customizable.

Whether you serve it over rice, noodles, or enjoy it straight from the pan, this stir fry will win you over from the very first forkful. Let’s dive into why this dish deserves a spot on your regular rotation.

Why You'll Love This Broccoli And Mushroom Stir Fry

Get ready to fall in love with a meatless meal that doesn’t compromise on flavor. This Broccoli and Mushroom Stir Fry is the definition of weeknight-friendly and tastebud-approved.

First of all, it’s incredibly quick to make. We’re talking 20 minutes from start to finish – faster than takeout and way more satisfying. It’s perfect for those nights when you need dinner on the table fast but still want it to feel special.

It’s also a win for your budget. With just a handful of affordable ingredients – broccoli, mushrooms, garlic, and a few pantry staples – this recipe proves you don’t need to spend a lot to eat well.

Looking for a healthy option that still hits the spot? This one checks all the boxes. It's naturally vegetarian, packed with fiber, and loaded with vitamins. And if you're vegan, just use a plant-based sauce and you're good to go.

But maybe the best part is how versatile it is. Add tofu or chicken for extra protein, swap in snow peas or bell peppers, or spice it up with chili flakes. This recipe is your canvas – make it your own!

Once you’ve tasted how good simple can be, you’ll want to stir-fry everything in sight.

Ingredients Notes

The beauty of this Broccoli and Mushroom Stir Fry lies in its simplicity. With just a few fresh ingredients and a well-balanced sauce, you can create a meal that tastes like it came from your favorite restaurant.

Broccoli is the star of this dish. I prefer using fresh florets, cut into bite-sized pieces so they cook evenly and retain their slight crunch. If you’re short on time, frozen broccoli works too – just steam it slightly before adding to the pan so it doesn’t water down the sauce.

Mushrooms bring an earthy, umami-rich flavor to the mix. Cremini or baby bella mushrooms are my go-to for their meaty texture and deeper taste, but white button mushrooms will work in a pinch. Slice them thick enough so they hold their shape while cooking.

Garlic and ginger are essential for building that signature stir-fry flavor. Freshly minced is best for both, and a quick sauté in oil brings out their natural aromas. If you’re in a rush, pre-minced versions will do, though the flavor won’t be quite as punchy.

The sauce is where all the magic happens. I make mine with soy sauce, sesame oil, rice vinegar, and a touch of brown sugar for balance. A bit of cornstarch thickens everything up and makes the sauce cling to the veggies beautifully.

No fancy tools needed – just a large skillet or wok and a wooden spoon. If you have a nonstick pan, it’ll help keep everything moving and prevent sticking.

How To Make This Broccoli And Mushroom Stir Fry

Making this dish is as easy as it gets, and once you’ve mastered the steps, you’ll be stir-frying like a pro in no time.

Start by prepping all your ingredients. Cut your broccoli into florets, slice the mushrooms, and mince your garlic and ginger. Stir fries come together quickly, so having everything ready before you start cooking is key.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add your garlic and ginger. Let them sizzle for 30 seconds to release their flavor – your kitchen will smell amazing at this point!

Next, toss in the mushrooms. Cook them for about 5-6 minutes, stirring occasionally, until they release their moisture and start to brown. You want them golden and a little caramelized for maximum flavor.

Now add the broccoli. Stir everything together and let the broccoli cook for 3-4 minutes. You want it bright green and crisp-tender. If you like your veggies a bit softer, add a tablespoon of water and cover the pan for a minute to steam.

While the veggies cook, whisk together your sauce – soy sauce, sesame oil, rice vinegar, brown sugar, and cornstarch – in a small bowl. Pour it over the stir fry and toss to coat. The sauce will start to thicken almost immediately and create a beautiful glossy coating.

In just about 20 minutes total, you’ll have a hot, healthy, and totally delicious meal. Serve it over steamed rice, noodles, or enjoy it as is – it’s a win either way.

Storage Options

If you end up with leftovers, this stir fry stores beautifully. Let everything cool completely before transferring it to an airtight container.

In the refrigerator, it’ll stay fresh for up to 4 days. The flavors actually deepen a bit after a night in the fridge, so don’t be surprised if the leftovers taste even better the next day.

To freeze, place the stir fry in a freezer-safe container or zip-top bag, squeezing out as much air as possible. It’ll keep for up to 2 months. Let it thaw overnight in the fridge before reheating.

For best results, reheat in a skillet over medium heat. Add a splash of water or broth to loosen the sauce as it warms up. You can also microwave it in 30-second bursts, stirring in between to prevent hot spots.

Variations and Substitutions

One of the best things about this Broccoli and Mushroom Stir Fry is how easy it is to tweak based on what you have in your fridge or pantry.

For added protein, toss in some cubed tofu, shrimp, or sliced chicken breast. Cook them first, set aside, and stir back in at the end so everything stays tender and flavorful.

You can mix up the vegetables too. Bell peppers, snap peas, zucchini, or baby corn all make great additions. Just be mindful of cooking times – heartier veggies go in earlier, while tender ones should be added near the end.

If you're watching sodium, swap the soy sauce for low-sodium soy sauce or tamari (which also makes it gluten-free). You can also reduce the amount slightly and boost flavor with extra garlic or a squeeze of lime.

Want a bit of heat? Add a pinch of red pepper flakes or a drizzle of sriracha to spice things up. I sometimes top mine with a few crushed peanuts for extra crunch and a touch of indulgence.

Feel free to experiment and make this recipe truly your own. Once you get the basic technique down, the flavor possibilities are endless.

Print