Broccoli And Mushroom Stir Fry Recipe

There's something incredibly comforting about a sizzling pan of fresh vegetables, coated in a savory stir fry sauce and served piping hot over a bed of fluffy rice or noodles. This Broccoli and Mushroom Stir Fry is one of those simple, satisfying dishes that somehow manages to hit every craving—salty, garlicky, umami-rich, and a touch of sweetness.

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I first whipped up this stir fry on a weeknight when my fridge was nearly empty except for a head of broccoli and a lonely pack of mushrooms. What started as a "use-what-you-have" dinner quickly turned into one of my go-to meals when I need something fast, healthy, and seriously tasty. It’s completely plant-based, budget-friendly, and cooks up in less than 20 minutes. Let’s dive into what makes this dish such a weeknight winner.

Why You'll Love This Broccoli and Mushroom Stir Fry

Get ready to fall in love with a veggie-packed dish that tastes like it came straight from your favorite takeout spot—but without the extra grease or cost.

First and foremost, this recipe is fast. From chopping the veggies to plating it up, you can have dinner on the table in about 20 minutes. It’s perfect for those evenings when time is short but you still want something homemade and nourishing.

It’s also a great way to eat more vegetables. Even picky eaters tend to enjoy broccoli and mushrooms when they’re lightly sautéed and glazed in a rich stir fry sauce. Plus, it’s naturally vegan, making it a great option for plant-based households or Meatless Mondays.

Another major plus? This dish is incredibly adaptable. You can toss in carrots, snap peas, tofu, or bell peppers based on what’s in your fridge. The stir fry sauce works well with nearly any combination of vegetables and proteins, so don’t be afraid to customize.

Last but not least, it’s easy on the wallet. With basic pantry staples and affordable fresh produce, you can whip this up without spending much. It’s the kind of budget-friendly meal you’ll come back to again and again.

Now let’s take a closer look at what goes into this easy stir fry.

Ingredients Notes

The magic of this stir fry lies in the balance of flavors—earthy mushrooms, crisp-tender broccoli, and a perfectly seasoned sauce that ties everything together. Each ingredient is simple on its own but works harmoniously in the finished dish.

Broccoli is the star of the show here. Fresh florets bring a crunchy texture and a slightly bitter contrast that pairs beautifully with the savory sauce. Try to cut the florets into bite-sized pieces so they cook evenly without turning mushy. A quick steam or sauté ensures they stay bright green and slightly crisp.

Mushrooms add a meaty texture and deep, umami flavor. I like using cremini or baby bella mushrooms for their richness, but white button mushrooms will work just fine. Be sure to sauté them until they’re browned and have released their moisture—it concentrates the flavor and gives the dish a satisfying, savory base.

The stir fry sauce is a simple blend of soy sauce, sesame oil, garlic, ginger, and a touch of brown sugar or maple syrup. It’s sweet, salty, and aromatic with just enough richness from the sesame oil. A splash of rice vinegar adds brightness, while cornstarch helps thicken it just enough to coat the vegetables.

You’ll also need fresh garlic and ginger to bring depth and zing to the dish. Don’t skip these—fresh aromatics make all the difference in turning a good stir fry into a great one.

As for equipment, you don’t need anything fancy. A large nonstick skillet or wok is ideal to give everything room to cook without steaming. A silicone spatula or wooden spoon will help you keep the veggies moving and evenly coated in sauce.

How To Make This Broccoli and Mushroom Stir Fry

Making this dish is as simple as prepping your veggies, whisking up a quick sauce, and bringing everything together in one sizzling pan. Here's how it all comes together.

Start by prepping your vegetables. Wash and cut the broccoli into small, even florets. Slice your mushrooms about ¼-inch thick so they cook quickly but still have texture. Mince your garlic and ginger finely for maximum flavor infusion.

In a small bowl or measuring cup, whisk together your sauce: soy sauce, water, sesame oil, brown sugar, rice vinegar, and cornstarch. Stir well to dissolve the cornstarch completely—this will prevent any lumps and ensure a smooth, glossy finish once the sauce thickens.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the mushrooms and let them sear undisturbed for a few minutes. This helps them brown nicely and intensifies their flavor. After they’ve released their moisture and shrunk slightly, give them a stir and cook for another minute or two.

Add the broccoli to the pan, along with a splash of water to create a bit of steam. Cover the skillet briefly to let the broccoli soften—this usually takes 2–3 minutes. Then remove the lid and add your garlic and ginger, stirring constantly so they don’t burn.

Finally, pour in your prepared sauce and stir to coat the vegetables. The sauce will begin to bubble and thicken almost immediately. Toss everything together until the veggies are well coated and glossy, then remove from heat.

In total, the cooking process takes about 10–12 minutes. Serve it hot over rice, noodles, or even quinoa for a wholesome and satisfying meal. You’ll love how quick and flavorful this comes together.

Storage Options

This stir fry keeps well, making it a great candidate for meal prep or leftovers. Store any extra in an airtight container in the fridge for up to 3–4 days. The flavors will continue to deepen, making leftovers taste just as delicious—if not more so—than the first night.

To freeze, let the stir fry cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 2 months, though the texture of the broccoli may soften slightly after thawing.

When it comes to reheating, the stovetop is best. Add a splash of water or broth to a skillet and reheat over medium heat until warmed through. The microwave works too—just heat in 30-second intervals, stirring between each, until hot.

Variations and Substitutions

One of the best things about this broccoli and mushroom stir fry is how customizable it is. You can switch up the vegetables, change the sauce, or even add protein to suit your preferences or dietary needs.

Try swapping the mushrooms for zucchini, bell peppers, or snap peas if you want a different flavor or texture. All cook quickly and pair beautifully with the stir fry sauce.

If you're looking to add protein, toss in some tofu, tempeh, or edamame. Pressed tofu, cut into cubes and pan-fried until golden, adds satisfying heft and soaks up the sauce like a dream.

For a spicier version, stir in some chili flakes or sriracha to the sauce. You can also finish the dish with a drizzle of chili oil for heat and extra flavor.

Prefer a gluten-free version? Use tamari or coconut aminos in place of regular soy sauce. Both will maintain that savory depth without the gluten.

And of course, feel free to top it off with extras like toasted sesame seeds, chopped green onions, or crushed peanuts for a bit of crunch and color.

Don’t be afraid to make this dish your own. Once you master the basic method and sauce, the possibilities are endless—and always delicious.

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