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.
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.