Looking for a quick, nutritious weeknight dinner that doesn’t compromise on flavor? This Mushroom and Broccoli Stir-Fry is your answer. I’ve perfected this recipe to deliver a restaurant-quality meal that’s ready in under 30 minutes, combining tender mushrooms and crisp broccoli in a savory sauce that’ll have everyone asking for seconds.
Ingredients
- 2 cups broccoli florets, cut into bite-sized pieces
- 8 oz mushrooms (button or cremini), sliced
- 3 cloves garlic, minced
- 1 inch ginger, finely grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (use vegetarian oyster sauce for vegan option)
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Start by preparing your vegetables. After cutting the broccoli and slicing the mushrooms, pat them dry with paper towels. This helps achieve better browning during cooking.
- Heat your wok or large skillet over medium-high heat. Add 1 tablespoon of oil and wait until it’s shimmering hot.
- Add the broccoli florets first, stir-frying for about 3 minutes until they turn bright green. Remove and set aside.
- Add the remaining oil and mushrooms to the pan. Let them cook undisturbed for 2 minutes to develop a golden brown color.
- Add garlic and ginger, stir-frying for 30 seconds until fragrant.
- Return broccoli to the pan. Add soy sauce, oyster sauce, and vegetable broth.
- Pour in the cornstarch mixture, stirring constantly until the sauce thickens, about 1-2 minutes.
- Season with salt and pepper to taste, garnish with sesame seeds if desired, and serve hot.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 as a side dish, 2 as a main course
Recipe Notes
- For extra crispy broccoli, blanch it in boiling water for 1 minute before stir-frying.
- Don’t overcrowd your pan – cook in batches if necessary to ensure proper browning.
- The key to perfect stir-fry is high heat and quick cooking. Have all ingredients prepped and ready before you start.
- This dish keeps well in the refrigerator for up to 3 days. Reheat in a pan for best results.
- Make it a complete meal by serving over steamed rice or noodles.
- For added protein, feel free to include tofu, chicken, or beef – just cook the protein first and set aside before following the regular instructions.
Mushroom and Broccoli Stir-Fry
A quick, nutritious weeknight dinner that doesn't compromise on flavor, combining tender mushrooms and crisp broccoli in a savory sauce.
Ingredients
- 2 cups broccoli florets cut into bite-sized pieces
- 8 oz mushrooms button or cremini, sliced
- 3 cloves garlic minced
- 1 inch ginger finely grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce use vegetarian oyster sauce for vegan option
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds for garnish optional
Instructions
- Start by preparing your vegetables. After cutting the broccoli and slicing the mushrooms, pat them dry with paper towels. This helps achieve better browning during cooking.
- Heat your wok or large skillet over medium-high heat. Add 1 tablespoon of oil and wait until it's shimmering hot.
- Add the broccoli florets first, stir-frying for about 3 minutes until they turn bright green. Remove and set aside.
- Add the remaining oil and mushrooms to the pan. Let them cook undisturbed for 2 minutes to develop a golden brown color.
- Add garlic and ginger, stir-frying for 30 seconds until fragrant.
- Return broccoli to the pan. Add soy sauce, oyster sauce, and vegetable broth.
- Pour in the cornstarch mixture, stirring constantly until the sauce thickens, about 1-2 minutes.
- Season with salt and pepper to taste, garnish with sesame seeds if desired, and serve hot.
