If you’re craving a dinner that checks all the boxes—vibrant, nutritious, deeply savory, and ready in a flash—look no further than this Broccoli and Mushroom Stir Fry. This is one of those dishes that manages to taste restaurant-worthy while being friendly enough for any weeknight, whisking together crisp broccoli, juicy mushrooms, and colorful bell pepper in a glossy, irresistible sauce. It’s a plant-based superstar you’ll want to keep on repeat!
Ingredients You’ll Need
The magic of Broccoli and Mushroom Stir Fry comes from simple staples that let the vegetables truly shine. Each ingredient is chosen to add color, contrast, or a pop of flavor, and they’re all easy to find—even if you’re craving this dish at the very last minute.
- Vegetable oil: A neutral oil like canola or sunflower ensures all the flavors come to life without overpowering the dish.
- Broccoli florets: The star veggie here, offering delicious crunch and a beautiful green hue.
- Sliced mushrooms (cremini or button): They bring a meaty texture and soak up the savory sauce like a dream.
- Red bell pepper: Adds sweetness, color, and a gentle crunch to balance the other veggies.
- Garlic, minced: Because every good stir fry deserves an aromatic punch—don’t skimp!
- Fresh ginger, minced: For warmth and zing, fresh ginger makes all the difference in the finished flavor.
- Low-sodium soy sauce: This forms the salty, umami-rich backbone of your stir fry sauce.
- Oyster sauce (or vegetarian alternative): Brings deep, glossy sweetness—vegetarian options work perfectly if you prefer.
- Cornstarch mixed with water: The key for that luscious, thick restaurant-style sauce.
- Sesame oil: Just a drizzle adds incredible nutty aroma and flavor right at the end.
- Crushed red pepper flakes (optional): For those who love a gentle hint of heat in their stir fry—adjust to your taste.
- Green onions, sliced: Sprinkled on top for a burst of freshness and color.
- Sesame seeds (optional): Totally optional, but they add both crunch and a gorgeous final flourish.
How to Make Broccoli and Mushroom Stir Fry
Step 1: Prep Your Ingredients Like a Pro
Before you even turn on the stove, slice, mince, and measure everything first. Stir fries move quickly, and the secret to success is having the broccoli florets, mushrooms, and bell pepper all ready to toss in. If you’re using fresh ginger and garlic, prep them now so the flavors are bold and lively.
Step 2: Start the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add your freshly minced garlic and ginger, and stir-fry for about 30 seconds. This quick step releases big flavor and signals your kitchen to get ready for something incredible!
Step 3: Pile in the Veggies
Toss in your broccoli, mushrooms, and red bell pepper all at once. Stir constantly for 5 to 7 minutes, letting the veggies pick up just a little color while staying crisp-tender. The mushrooms will soften, the broccoli will turn bright green, and the bell pepper will add a confetti of sweetness.
Step 4: Build the Sauce
Stir in the soy sauce, oyster sauce (or vegetarian alternative), and red pepper flakes if using. Give everything a good toss to thoroughly coat the vegetables. Now, pour in your cornstarch and water slurry, mixing it well. Watch as the sauce thickens and clings to every beautiful piece!
Step 5: Finish and Serve
Drizzle the finished stir fry with sesame oil for that final pop of flavor. Take the skillet off the heat, then scatter over sliced green onions and sesame seeds (if you like). Your Broccoli and Mushroom Stir Fry is now ready to scoop over bowls of rice or noodles!
How to Serve Broccoli and Mushroom Stir Fry
Garnishes
A flourish of sliced green onions and a sprinkling of sesame seeds truly elevate each serving. If you want a little extra color, add thin strips of carrot or a drizzle of sriracha for gentle heat. A fresh wedge of lime can also bring out the brightness of the vegetables.
Side Dishes
This Broccoli and Mushroom Stir Fry naturally pairs well with fluffy steamed jasmine rice, nutty brown rice, or even your favorite Asian-style noodles. For a real feast, serve with dumplings, steamed edamame, or a crisp side salad with a gingery vinaigrette.
Creative Ways to Present
Try piling the stir fry into lettuce cups for a hand-held twist, or top with roasted peanuts or cashews for crunch. For a hearty one-bowl meal, layer it over a bed of quinoa or toss lightly with soba noodles. Don’t be afraid to add extra veggies or a sprinkle of chili oil for a gourmet finish!
Make Ahead and Storage
Storing Leftovers
Store any leftover Broccoli and Mushroom Stir Fry in an airtight container in the fridge. It will keep for up to 3 days, making it ideal for meal prepping your lunches or a super quick dinner rewind.
Freezing
While you technically can freeze this dish, the veggies may lose their signature crunch after thawing. If you want to freeze it, let the stir fry cool completely, then store in a freezer-safe bag or box for up to 1 month. For best texture, stick to fresh or refrigerated storage.
Reheating
Reheat your stir fry in a skillet over medium heat with a splash of water to loosen the sauce, or zap individual portions in the microwave until hot. Just be careful not to overcook—this way, the veggies stay bright and the sauce glossy.
FAQs
Can I add protein to this stir fry?
Absolutely! Cubed tofu, tempeh, or thinly sliced chicken or beef all work beautifully in Broccoli and Mushroom Stir Fry. If adding meat, cook it first and set aside, then return it to the pan near the end to soak up the sauce.
Is this recipe gluten-free?
To make Broccoli and Mushroom Stir Fry gluten-free, swap the soy sauce for tamari or coconut aminos, and choose a gluten-free oyster sauce alternative if needed. Always double-check condiments for hidden gluten just in case.
What other vegetables can I use?
This recipe is very flexible! Snap peas, zucchini, baby corn, bok choy, or sliced carrots can all join the party—just adjust cooking times so everything stays crisp and colorful.
Can I prepare this recipe ahead?
Yes—chop all your veggies and whisk together the sauce ingredients ahead of time, storing each separately in the fridge until you’re ready to cook. The actual stir frying only takes a few minutes!
How do I keep the veggies crisp?
The secret is to cook them quickly over high heat and avoid overcrowding the pan. Stir often and keep a close eye; this way, your Broccoli and Mushroom Stir Fry stays packed with texture and freshness.
Final Thoughts
I can’t recommend this Broccoli and Mushroom Stir Fry enough—it’s truly one of those feel-good dishes you’ll crave again and again. If you’re ready to enjoy fresh, bold flavors that take almost no time at all, grab your wok and try it tonight!
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: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A quick and flavorful broccoli and mushroom stir fry with a medley of vegetables in a savory soy-based sauce. This vegetarian dish is perfect for a simple weeknight dinner.
Ingredients
Vegetables:
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 2 cups sliced mushrooms (such as cremini or button)
- 1 red bell pepper, sliced
Sauce:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or vegetarian alternative)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish:
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Stir-fry aromatics: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Cook vegetables: Add broccoli, mushrooms, and bell pepper. Cook for 5–7 minutes until tender-crisp.
- Add sauce: Stir in soy sauce, oyster sauce, and red pepper flakes. Pour in cornstarch slurry and cook until thickened.
- Finish: Drizzle with sesame oil, toss, and top with green onions and sesame seeds.
Notes
- For a gluten-free version, use tamari or coconut aminos.
- Add tofu or chicken for protein.
- Serve over rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
