Broccoli and Mushroom Stir Fry Recipe tastes garlicky, savory, and lightly sweet, with crisp-tender broccoli and juicy mushrooms in a glossy stir fry sauce. This quick weeknight dinner suits veggie lovers and busy cooks, and it takes about 20 minutes start to finish. I make it when the fridge looks sparse and my energy hovers somewhere between couch and takeout menu.
Why Broccoli and Mushroom Stir Fry Recipe Is Worth It
Broccoli and Mushroom Stir Fry Recipe packs big flavor with minimal effort. High heat, a bold sauce, and a quick toss give you takeout-style satisfaction without the price tag or mystery oil.
You control the texture and salt, and you choose your add-ins. The method stays simple, so dinner hits the table fast even on a busy night.
Ingredients You Need
- Broccoli florets, 1 pound, cut bite-size (bagged florets save time, frozen works too)
- Mushrooms, 10 to 12 ounces, sliced 1/4 inch (cremini or shiitake hold texture best)
- Neutral oil, 2 tablespoons (avocado, canola, or peanut for high heat)
- Garlic, 4 cloves, minced (jarred minced garlic works in a pinch)
- Fresh ginger, 1 tablespoon, minced or ginger paste
- Scallions, 2, thinly sliced
- Red pepper flakes or chili-garlic sauce, to taste
- Sesame seeds, for finish
Sauce
- Low-sodium soy sauce or tamari, 1/3 cup (Kikkoman or San-J for consistent flavor)
- Oyster sauce, 2 tablespoons, or vegetarian mushroom stir fry sauce or hoisin
- Rice vinegar, 1 tablespoon
- Brown sugar or maple syrup, 1 tablespoon
- Vegetable broth or water, 1/2 cup
- Cornstarch, 1 tablespoon
- Toasted sesame oil, 1 teaspoon
Optional add-ins
- Extra-firm tofu, chicken thigh strips, thin-sliced beef, or shrimp, 8 to 12 ounces
- A squeeze of lime for brightness
Equipment
- Large wok or 12-inch skillet
- Small bowl and whisk
- Tongs or a wide spatula
- Knife and cutting board
- Measuring cups and spoons
Quick Tips & substitutions
- Dry the mushrooms well so they brown instead of steam.
- Keep the pan hot and avoid crowding to keep broccoli snappy.
- Stir the sauce right before you pour it in so cornstarch stays suspended.
- Skip oyster sauce for vegan, and use mushroom stir fry sauce or hoisin.
- Use tamari and a gluten-free oyster-style sauce for gluten-free.
- Swap coconut aminos for soy, then cut the sugar by half.
- Use frozen broccoli straight from the bag and cook 1 to 2 minutes longer.
- Want protein? Sear tofu, chicken, beef, or shrimp first, pull it out, then finish the veggies and add it back in.
- Double the sauce if you love extra over rice or noodles.
How to Make Broccoli and Mushroom Stir Fry Recipe
Step 1: Make the sauce, 2 minutes
Whisk soy sauce or tamari, oyster or mushroom sauce, rice vinegar, brown sugar, broth, cornstarch, and sesame oil in a bowl. Set it by the stove.
Step 2: Prep the veggies, 5 minutes
Slice the mushrooms and pat them dry. Cut broccoli into small florets and slice stems thin so they cook fast. Mince garlic and ginger, and slice the scallions.
Step 3: Pre-cook the broccoli, 2 to 3 minutes
Microwave the broccoli with 2 tablespoons water in a covered bowl for 2 minutes, then drain, or blanch it in boiling water for 1 minute and drain well. This jump-start keeps color bright and texture crisp-tender.
Step 4: Sear the mushrooms, 4 to 5 minutes
Heat the wok over medium-high until it looks hot. Add 1 tablespoon oil and the mushrooms in a single layer. Leave them alone for 2 minutes, then stir until they brown and give off most of their moisture.
Step 5: Add aromatics and broccoli, 2 to 3 minutes
Push mushrooms to one side, add the remaining oil, then add garlic and ginger. Stir 30 seconds until fragrant, then add broccoli and toss to combine.
Step 6: Sauce it up and finish, 2 minutes
Stir the sauce and pour it in. Toss until it bubbles and thickens into a shiny glaze, about 1 to 2 minutes. Sprinkle scallions, red pepper flakes, and sesame seeds, then taste and adjust salt or vinegar. Serve hot over rice or noodles.
Variations
- Sticky black pepper: Add 1 teaspoon coarse black pepper to the sauce and a splash of extra soy for a punchy finish.
- Spicy garlic: Stir in 1 to 2 teaspoons chili-garlic sauce or sambal with the aromatics.
- Teriyaki style: Swap the sauce for 1/3 cup teriyaki and 1 teaspoon cornstarch, then finish with extra sesame seeds.
- Tofu upgrade: Press and cube tofu, toss with 1 teaspoon soy and 1 teaspoon cornstarch, then pan-sear until crisp before the veggies.
- Beef or chicken: Slice thin against the grain, season with a pinch of salt and 1 teaspoon cornstarch, sear in oil until just cooked, remove, then add back with the sauce.
- Extra veg: Add snap peas, bell pepper strips, or baby corn in Step 5 for color and crunch.
Ways to Serve
- Spoon over jasmine rice, brown rice, or garlic fried rice.
- Toss with lo mein or udon noodles and a splash of extra soy.
- Pile into lettuce cups and top with chopped peanuts.
- Serve beside salmon, grilled tofu, or sesame chicken.
- Build meal-prep bowls with quinoa, cucumber, and a lime wedge.
Storage
Cool leftovers, then pack them in airtight containers and refrigerate for up to 4 days. Reheat in a hot skillet with a splash of water until the sauce loosens and everything steams through. Use the microwave in 45-second bursts and stir between rounds. Freeze for up to 2 months if you need to, though the veggies soften more after thawing.
Broccoli and Mushroom Stir Fry Recipe
Ingredients
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sesame oil, water or vegetable broth, cornstarch (if using), and black pepper. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the onion and cook for 2 minutes until it begins to soften.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the broccoli florets and mushrooms. Stir-fry for 4–5 minutes until the broccoli is bright green and tender-crisp and the mushrooms are softened.
- Pour the prepared sauce into the pan and toss to coat the vegetables evenly. Cook for 1–2 minutes, allowing the sauce to thicken slightly.
- Remove from heat and garnish with sesame seeds and sliced green onions if desired.
- Serve hot as a main or side dish, with steamed rice or noodles if you like.
Notes
Approximate per serving (4 servings): 150 calories; fat 9 g; saturated fat 1.5 g; carbohydrates 14 g; fiber 4 g; sugars 5 g; protein 6 g; sodium 650 mg. Values will vary based on specific ingredients, sauces, and portion size.