Broccoli and Mushroom Stir Fry brings crisp-tender broccoli, juicy mushrooms, and a savory garlic ginger sauce with a hint of sesame that tastes bright, earthy, and satisfying. It suits busy home cooks who want a vegetarian weeknight dinner in 20 minutes start to finish. I make this when my kid wins the race to the broccoli bowl.
Why You Should Try This Broccoli and Mushroom Stir Fry
This Broccoli and Mushroom Stir Fry packs big takeout flavor with a light, glossy sauce and tender vegetables. The sauce clings to every floret like it paid for the seat, and the mushrooms bring meaty depth without any actual meat.
You can swap in tofu or thin-sliced chicken, keep it vegan, or go gluten-free with tamari. The recipe uses pantry staples and a hot skillet, so you can cook it faster than your rice cooker finishes.
Ingredients You’ll Need
- Broccoli florets, about 5 cups from 1 large head or a 12-ounce bag of pre-cut florets
- Mushrooms, 12 ounces sliced cremini or shiitake; pre-sliced saves time
- Neutral high-heat oil, 2 to 3 tablespoons such as avocado, canola, or peanut oil
- Garlic, 3 to 4 cloves minced; jarred minced garlic works in a pinch
- Fresh ginger, 1 tablespoon finely grated; use a microplane or jarred ginger
- Scallions, 3 sliced; separate whites and greens
- Low-sodium soy sauce or tamari, 3 tablespoons; San-J tamari for gluten-free
- Oyster sauce or vegetarian mushroom oyster sauce, 1 tablespoon for extra savoriness; or use hoisin for a sweeter profile
- Rice vinegar, 1 tablespoon; swap with lime juice if you prefer
- Toasted sesame oil, 1 teaspoon for nutty finish
- Brown sugar or maple syrup, 1 to 2 teaspoons to balance salt
- Cornstarch, 2 teaspoons mixed with 2 tablespoons water to thicken
- Red pepper flakes or chili garlic sauce, to taste
- Sesame seeds, for garnish
- Cooked rice or noodles, for serving; microwave rice pouches make a quick side
Pantry shortcuts and brand notes:
- Bagged broccoli and pre-sliced mushrooms cut prep to minutes.
- Kikkoman or San-J low-sodium sauces keep the stir fry from tasting too salty.
- Lee Kum Kee vegetarian mushroom sauce adds umami without fish.
- Chili crisp adds heat and crunch if you like a little sizzle.
Equipment:
- Wok or large heavy skillet
- Small bowl and whisk for the sauce
- Tongs or a wide spatula
- Knife, cutting board, microplane or grater
How to Make Broccoli and Mushroom Stir Fry
Mix the sauce
- Whisk soy sauce or tamari, oyster or hoisin, rice vinegar, brown sugar or maple, sesame oil, and chili garlic sauce in a small bowl.
- Stir in the cornstarch slurry until smooth. Keep it near the stove.
Prep and preheat
- Pat mushrooms dry so they sear instead of steam. Slice any large pieces.
- Heat the wok over medium-high until it smokes lightly. Add 1 tablespoon oil and swirl to coat.
Stir fry the broccoli
- Add broccoli and a pinch of salt. Stir fry 2 to 3 minutes until the edges brighten.
- Splash in 2 tablespoons water, cover for 1 minute to steam, then uncover and cook 1 minute more until crisp-tender. Transfer to a plate.
Add mushrooms and aromatics
- Return the pan to high heat and add 1 to 2 tablespoons oil.
- Add mushrooms and cook without stirring for 1 to 2 minutes so they brown. Stir and cook 2 minutes more until they release moisture and turn golden.
- Add scallion whites, garlic, and ginger. Stir fry 30 to 45 seconds until fragrant.
Finish with sauce
- Return broccoli to the pan. Give the sauce a quick stir and pour it in.
- Toss until the sauce thickens and coats the vegetables, about 60 to 90 seconds. Adjust salt and heat with extra soy sauce or chili.
Serve
- Remove from heat and sprinkle scallion greens and sesame seeds.
- Serve hot over steamed rice or toss with cooked noodles.
Tips & Tricks
- Cut broccoli into similar-size florets so everything cooks evenly.
- Dry mushrooms well and give them space in the pan for browning.
- Keep the pan hot; vegetables should sizzle on contact.
- Stir the cornstarch mixture right before you add it to prevent clumps.
- Add protein by browning cubed extra-firm tofu or thin-sliced chicken before the vegetables. Set it aside, then add back with the sauce.
- Use tamari for gluten-free and maple syrup instead of brown sugar for a vegan stir fry.
- Double the sauce if you plan to serve over noodles.
What to Serve with Broccoli and Mushroom Stir Fry
Spoon the stir fry over jasmine rice, brown rice, or garlic fried rice for a comforting bowl. Toss it with lo mein or udon for stir fry noodles that soak up every drop of sauce. Add a side of quick cucumber salad or steamed edamame to round out the meal. A crisp pilsner, iced green tea, or sparkling water with lime pairs nicely with the savory garlic ginger flavors.
Make-Ahead and Storage
Chop vegetables and mix the sauce up to 3 days ahead; store both in airtight containers in the fridge. Refrigerate leftovers for 3 to 4 days. Reheat in a hot skillet with a splash of water to revive the sauce and keep the broccoli snappy; a microwave works in short bursts, but the skillet brings back better texture. Skip freezing the cooked stir fry since broccoli softens, but you can freeze the sauce for 2 months and cook fresh vegetables when you need a quick dinner.
Broccoli and Mushroom Stir Fry
Ingredients
Instructions
- In a small bowl, whisk together soy sauce, water or vegetable broth, oyster sauce (if using), sesame oil, cornstarch (if using), and red pepper flakes. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and cook for 2 minutes until slightly softened.
- Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the broccoli florets and cook for 3–4 minutes, stirring frequently, until bright green and just tender-crisp.
- Add the sliced mushrooms and continue to stir-fry for 3–4 minutes until the mushrooms release their moisture and begin to brown.
- Pour the prepared sauce into the pan and toss to coat the vegetables evenly. Cook for 1–2 minutes until the sauce thickens slightly and everything is heated through.
- Season with salt and black pepper to taste, then remove from heat.
- Garnish with toasted sesame seeds and sliced green onions if desired, and serve hot over rice or noodles.
Notes
Approximate per serving (4 servings): 150 calories; fat 9 g; saturated fat 1.3 g; carbohydrates 14 g; fiber 4 g; sugars 5 g; protein 6 g; sodium 630 mg. Values will vary based on specific ingredient brands, optional sauces, and portion size.