If you’re in the mood for a vibrant, speedy, and totally satisfying dinner, look no further than Broccoli and Mushroom Stir Fry. This dish brings together crisp broccoli, earthy mushrooms, sweet bell pepper, and a punchy, garlicky-sesame sauce—all cooked up in just twenty minutes! Whether you’re busy on a weeknight or want a healthy veggie centerpiece, this stir fry checks all the boxes with flavor, color, and good-for-you ingredients.
Ingredients You’ll Need
Here’s the lineup of simple ingredients that make Broccoli and Mushroom Stir Fry so delicious. Each one plays its own tasty role, building layers of texture and umami. Don’t skip the little things—they make the dish sing!
- Vegetable oil: The base for stir-frying everything to golden perfection.
- Broccoli florets: Adds color, crunch, and a healthy dose of green goodness.
- Sliced mushrooms (button or cremini): Bring a meaty, earthy bite to the mix.
- Red bell pepper: Sliced for a touch of sweetness and vibrant red flair.
- Garlic cloves: Minced and perfectly aromatic, adding punchy depth.
- Fresh ginger: Grated for a gentle zing and warming spice.
- Soy sauce: Delivers savory-salty depth and classic stir fry flavor.
- Oyster sauce: Optional, but gives an extra layer of umami (skip or use vegan for plant-based).
- Sesame oil: Just a splash for toasted fragrance and richness.
- Cornstarch (mixed with water): Thickens the sauce to that perfect glossy finish.
- Red pepper flakes: Optional, but they add a little fiery sparkle if you’re into heat.
- Sesame seeds and green onions: For garnish, adding crunch and fresh pop right at the end.
How to Make Broccoli and Mushroom Stir Fry
Step 1: Prep All Your Ingredients
Before you turn on the stove, have everything washed, sliced, and measured out. Stir-fries cook lightning-fast, so prepping ahead means you won’t miss a beat or let the veggies overcook while you’re searching for that bottle of soy sauce.
Step 2: Heat the Oil
Set a large skillet or wok over medium-high heat and drizzle in the vegetable oil. Once it’s shimmering (but not smoking), you’re ready for action. The hot oil guarantees that irresistible sizzle that brings out major flavor.
Step 3: Sauté Broccoli First
Add the broccoli florets and stir-fry for two to three minutes. You want to get them a little tender but still vivid green and crunchy—the perfect base for Broccoli and Mushroom Stir Fry.
Step 4: Add Mushrooms and Bell Pepper
Next, toss in the sliced mushrooms and red bell pepper. Keep everything moving in the pan for another three to four minutes. The mushrooms will soak up flavor and the peppers will soften, creating a medley of tastes and textures.
Step 5: Stir in Garlic and Ginger
Sprinkle in the minced garlic and fresh grated ginger. Cook for just one minute until the aroma fills your kitchen—believe me, this is worth the brief extra step!
Step 6: Build the Sauce and Finish
Pour in the soy sauce, oyster sauce (if using), and sesame oil, stirring to coat all those beautiful veggies. Finally, tip in the cornstarch-water slurry. Keep stirring for another minute or two until the sauce clings to every bite and glistens. If you crave some heat, this is your moment to shake in those red pepper flakes.
Step 7: Garnish and Serve
Take the skillet off the heat and sprinkle generously with sesame seeds and green onions. That final touch brings Broccoli and Mushroom Stir Fry fully to life, ready to be devoured immediately over fluffy rice or bouncy noodles.
How to Serve Broccoli and Mushroom Stir Fry
Garnishes
The best garnish for Broccoli and Mushroom Stir Fry is a little shower of sesame seeds and freshly chopped green onions. They add visual charm and the perfect finish, with a gentle crunch and oniony zip that dances on top of each bite.
Side Dishes
Pair your stir fry with steamed jasmine rice, brown rice, or your favorite noodles for a hearty, comforting meal. For a full spread, add a simple bowl of miso soup or a cucumber salad for refreshing contrast alongside the bold flavors.
Creative Ways to Present
If you want to jazz things up, try piling the stir fry into lettuce cups for hand-held bites, or serve over cauliflower rice for a lighter, low-carb option. Or, tuck it into meal prep boxes with rice and a wedge of lime for a grab-and-go lunch you’ll actually look forward to eating.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Broccoli and Mushroom Stir Fry to an airtight container once it’s cooled. It’ll stay fresh in the fridge for up to three days—perfect for quick lunches or rejuvenating weeknight leftovers.
Freezing
While you can freeze Broccoli and Mushroom Stir Fry, keep in mind that the veggies will lose some of their signature crunch. If you decide to freeze it, let it cool completely, portion it into airtight freezer bags or containers, and use within two months for best flavor.
Reheating
To reheat, simply transfer your stir fry to a skillet or wok and warm over medium heat, stirring occasionally. A splash of water or extra soy sauce will revive the sauce. The microwave also works in a pinch—just cover and heat until steaming hot.
FAQs
Can I make Broccoli and Mushroom Stir Fry gluten-free?
Absolutely! Swap regular soy sauce with tamari or coconut aminos to keep your stir fry totally gluten-free. Double-check your sauces to make sure they fit your dietary needs.
What other vegetables can I use?
This recipe is wonderfully flexible. Mix in carrots, snap peas, baby corn, or even zucchini—Broccoli and Mushroom Stir Fry shines with whatever you have on hand.
How do I add protein?
Toss in cubed tofu, tempeh, or strips of seared chicken (if not vegan) for a heartier meal. Cook your protein separately, then add it when you add the sauces for maximum flavor.
Can I double the recipe?
Yes, you can easily double Broccoli and Mushroom Stir Fry for a crowd, but use a large wok or cook in batches to avoid soggy, overcrowded veggies.
Is this dish spicy?
Only if you want it to be! The red pepper flakes are totally optional, so you can make it as mild or zesty as you like. Adjust to your personal heat preference.
Final Thoughts
Give this Broccoli and Mushroom Stir Fry a whirl the next time you want big flavor with very little fuss. It’s bright, nourishing, and endlessly adaptable—just the kind of trusty dinner you’ll return to again and again. Enjoy, and let your taste buds celebrate!
Print
Broccoli and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegan, Gluten-Free (with substitutions)
Description
This Broccoli and Mushroom Stir Fry is a quick and flavorful vegan dish that’s perfect for a busy weeknight. Packed with Asian-inspired flavors, this stir-fry is loaded with healthy veggies and can be customized with your favorite protein. Serve it over rice or noodles for a satisfying meal.
Ingredients
Vegetables:
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 2 cups sliced mushrooms (button or cremini)
- 1 red bell pepper, sliced
Sauce and Seasonings:
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for non-vegan)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
Garnish:
- Sesame seeds
- Green onions
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the mushrooms and bell pepper, and continue to stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- Stir in the garlic and ginger and cook for 1 more minute until fragrant.
- Add the soy sauce, oyster sauce (if using), and sesame oil, stirring to coat the vegetables.
- Pour in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens slightly.
- Add red pepper flakes if you want a little heat.
- Remove from heat and garnish with sesame seeds and chopped green onions.
Add the broccoli and stir-fry for 2-3 minutes.
Serve hot with rice or noodles.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Add tofu or tempeh for extra protein.
- Adjust vegetables based on what you have on hand—snap peas or carrots work well.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
