Broccoli and Mushroom Stir Fry

Why You’ll Love This Recipe

This Broccoli and Mushroom Stir Fry is not only easy to prepare but also packed with delicious flavors. The combination of fresh aromatics like garlic, ginger, and green onions, along with the umami-packed soy sauce, makes each bite burst with savory goodness. It’s vegan and can easily be made gluten-free by substituting tamari for the soy sauce, making it a versatile option for various dietary preferences. With its light, healthy ingredients and bold flavors, this dish is perfect for a weeknight dinner or a wholesome side to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sauce:

2 tablespoons vegetable broth

1 1/2 tablespoons light soy sauce (or tamari for gluten-free)

1/2 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon ground black pepper

1/2 teaspoon sesame oil

For the Slurry:

1 tablespoon cornstarch

2 tablespoons water

For the Stir-Fry:

1 lb broccoli, cut into bite-size florets

Pinch of salt

2 1/2 tablespoons peanut oil

1/2 lb button mushrooms, sliced

4 dried Chinese chili peppers

2 cloves garlic, minced

1 tablespoon minced ginger

2 green onions, sliced

Directions

Prepare the Sauce and Slurry: In a small bowl, mix together the vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil. Set aside. In another small bowl, combine the cornstarch and water to create the slurry. Stir well until the cornstarch is fully dissolved.

Steam the Broccoli: Heat 1/4 cup of water in a large skillet over medium-high heat until hot and boiling. Add the broccoli and sprinkle with a pinch of salt. Cover the skillet and let the broccoli steam for about 1 minute. Uncover and stir, cooking until the broccoli is al dente and the water has evaporated. Transfer the broccoli to a plate and set aside.

Cook the Mushrooms: Wipe the skillet clean with paper towels and add 2 tablespoons of peanut oil. Turn the heat to high and add the mushrooms. Let them sear without stirring for 1 minute. Flip the mushrooms and cook for another 2-3 minutes, stirring occasionally, until browned and all the juice has evaporated.

Sauté Aromatics: Move the mushrooms to one side of the skillet. Add the remaining 1/2 tablespoon of peanut oil to the empty side. Add the dried chili peppers, garlic, ginger, and green onions. Stir briefly until the chili peppers darken and the aromatics become fragrant, about 1 minute.

Combine and Stir Fry: Add the cooked broccoli back to the skillet and pour in the prepared sauce. Stir everything together and cook for about 30 seconds. Stir the slurry again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir continuously until the sauce thickens and coats the broccoli and mushrooms. Transfer everything to a large plate and serve hot.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Variations

Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.

Spicy Kick: Add extra dried chili peppers or a dash of chili paste to increase the heat.

Other Vegetables: Feel free to add other vegetables like bell peppers, snap peas, or carrots for more variety.

Peanut Oil Substitution: If you don’t have peanut oil, you can substitute it with vegetable oil or sesame oil for a slightly different flavor.

Storage/Reheating

Storage: Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the stir fry in a skillet over medium heat or in the microwave until warmed through.

FAQs

Can I use other types of mushrooms in this recipe?

Yes! You can use shiitake, cremini, or any other mushrooms of your choice. Each type will bring a slightly different flavor and texture.

Can I make this dish without the chili peppers?

Yes, you can omit the dried chili peppers for a milder flavor. If you want to add some heat, try using a pinch of red pepper flakes instead.

Can I use fresh ginger instead of minced ginger?

Yes, fresh ginger is highly recommended for the best flavor. Mince or grate it yourself to add that wonderful zesty kick.

Is this dish suitable for meal prep?

Yes, this stir fry works well for meal prep. Just store it in an airtight container and enjoy it throughout the week.

How do I make this stir fry spicier?

If you enjoy spicy food, add extra chili peppers or a dash of hot sauce to give it more of a kick.

Can I use other oils for stir frying?

Peanut oil is preferred for its high smoke point and mild flavor, but vegetable oil or sesame oil can be used as alternatives.

Can I make this recipe with frozen broccoli?

Fresh broccoli works best for stir frying, but frozen broccoli can be used if needed. Just make sure to thaw and drain it before adding to the stir fry.

Can I use coconut oil instead of peanut oil?

Yes, coconut oil can be substituted for peanut oil. However, it will slightly alter the flavor, adding a mild coconut taste.

Can I add tofu to this stir fry?

Absolutely! Tofu would be a great addition to this dish. Simply press and cube the tofu, then sauté it in the pan with the mushrooms for a protein boost.

Is this stir fry good for a vegan diet?

Yes, this recipe is vegan-friendly as long as you use a vegan-friendly soy sauce or tamari and avoid any non-vegan ingredients.

Conclusion

This Broccoli and Mushroom Stir Fry is a quick and delicious dish that’s both healthy and satisfying. With the perfect balance of crunchy vegetables and rich, savory sauce, it’s a meal that can easily be adapted to suit your dietary preferences. Whether enjoyed as a side dish or a main course over rice, it’s sure to become a favorite in your weekly rotation. Easy to make, packed with flavor, and full of nutrients, this stir fry is a perfect addition to any meal!

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