Broccoli and Mushroom Stir Fry

Craving something fresh, healthy, and absolutely satisfying? This Broccoli and Mushroom Stir Fry is a quick and easy veggie-packed dish you’ll return to again and again. Bursting with umami flavors from garlic, ginger, soy sauce, and sesame oil, this stir-fry is a perfect weeknight meal that doesn’t skimp on flavor.

Inspired by classic Chinese stir-fry techniques, this dish is a great vegan and gluten-free adaptable recipe that works equally well as a side dish or a hearty plant-based main served over rice.

Why You’ll Love This Stir Fry

• Fast & easy: From prep to plate in under 30 minutes
• Vegan-friendly: Naturally plant-based and wholesome
• Gluten-free adaptable: Just swap soy sauce for tamari
• Great texture: Tender-crisp broccoli and golden mushrooms
• Bursting with flavor: Thanks to fresh garlic, ginger, and chili

Ingredients

Serves 4

For the Sauce:

• 2 tbsp vegetable broth
• 1½ tbsp light soy sauce
• ½ tsp dark soy sauce
• 1 tsp sugar
• ¼ tsp ground black pepper
• ½ tsp sesame oil

Slurry (for thickening):

• 1 tbsp cornstarch
• 2 tbsp water

For the Stir Fry:

• 1 lb broccoli, cut into bite-size florets
• Pinch of salt
• 2½ tbsp peanut oil (or any neutral oil)
• ½ lb button mushrooms, sliced
• 4 dried Chinese chili peppers
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, sliced

Step-by-Step Instructions

1. Mix the Sauce and Slurry

In separate small bowls, combine the sauce ingredients and the cornstarch slurry. Set aside.

2. Steam the Broccoli

In a large skillet over medium-high heat, add ¼ cup water and bring to a boil. Add the broccoli and a pinch of salt, cover, and steam for 1 minute. Uncover and cook until the water evaporates. Remove broccoli and set aside.

3. Sear the Mushrooms

Wipe the skillet clean and heat 2 tbsp oil over high heat. Add the mushrooms in a single layer and sear for 1 minute without stirring. Flip and cook for another 2–3 minutes until browned and moisture-free.

4. Aromatics and Heat

Push mushrooms to one side of the skillet. Add ½ tbsp oil to the other side, then toss in chili peppers, garlic, ginger, and green onion. Stir until fragrant and chilies darken.

5. Combine and Finish

Return broccoli to the pan. Stir in the sauce and mix well. Re-stir the slurry and pour into the pan. Stir everything until the sauce thickens and coats the vegetables evenly. Serve hot.

Tips for the Best Stir Fry

• Don’t overcrowd the pan: It ensures browning rather than steaming.
• Use high heat: Essential for achieving authentic wok flavor.
• Prep everything first: Stir-fries cook fast, so have all ingredients ready to go.
• Adjust spice level: Skip the chili peppers or use fewer for milder heat.
• Add protein: Try tofu, tempeh, or seared shrimp for variation.

Serving Suggestions

Serve this stir fry:

• Over steamed jasmine rice or brown rice
• Alongside noodles like lo mein or soba
• As a side to grilled tofu or baked fish
• With a simple miso soup or egg drop soup for a full meal

Storage & Reheating

• Store in an airtight container for up to 3 days
• Reheat in a skillet over medium heat with a splash of broth or water
• Avoid microwaving if possible, to maintain texture

A Stir Fry for Every Season

Whether you’re looking for a nourishing winter dish or a light, quick summer meal, this Broccoli and Mushroom Stir Fry has you covered. It’s proof that simple ingredients can be turned into something magical with just a few flavorful techniques.

Fast, healthy, and endlessly customizable—this recipe deserves a regular spot in your meal rotation.

📖 Recipe

Print Pin

Broccoli and Mushroom Stir Fry

This quick and easy broccoli and mushroom stir fry is full of bold Chinese flavors and ready in 30 minutes! Vegan & gluten-free adaptable.

Course Dinner, Latest, Lunch, Main Course, Vegetarian

Cuisine Chinese

Keyword Broccoli and Mushroom Stir Fry

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

For the Sauce:

• 2 tbsp vegetable broth
• 1½ tbsp light soy sauce
• ½ tsp dark soy sauce
• 1 tsp sugar
• ¼ tsp ground black pepper
• ½ tsp sesame oil

Slurry (for thickening):

• 1 tbsp cornstarch
• 2 tbsp water

For the Stir Fry:

• 1 lb broccoli cut into bite-size florets
• Pinch of salt
• 2½ tbsp peanut oil or any neutral oil
• ½ lb button mushrooms sliced
• 4 dried Chinese chili peppers
• 2 cloves garlic minced
• 1 tbsp ginger minced
• 2 green onions sliced

Instructions

Mix the Sauce and Slurry

• In separate small bowls, combine the sauce ingredients and the cornstarch slurry. Set aside.

Steam the Broccoli

• In a large skillet over medium-high heat, add ¼ cup water and bring to a boil. Add the broccoli and a pinch of salt, cover, and steam for 1 minute. Uncover and cook until the water evaporates. Remove broccoli and set aside.

Sear the Mushrooms

• Wipe the skillet clean and heat 2 tbsp oil over high heat. Add the mushrooms in a single layer and sear for 1 minute without stirring. Flip and cook for another 2–3 minutes until browned and moisture-free.

Aromatics and Heat

• Push mushrooms to one side of the skillet. Add ½ tbsp oil to the other side, then toss in chili peppers, garlic, ginger, and green onion. Stir until fragrant and chilies darken.

Combine and Finish

• Return broccoli to the pan. Stir in the sauce and mix well. Re-stir the slurry and pour into the pan. Stir everything until the sauce thickens and coats the vegetables evenly. Serve hot.