Nothing beats a dish that comes together fast but still feels full of flavor. In this stir fry, the broccoli stays bright and crisp while mushrooms soak up every bit of the garlicky, soy-based sauce. The hint of ginger ties everything together, giving the meal a warm kick. It turns into a plate that feels light yet still very filling.
Why You’ll Love This Recipe
What makes this recipe stand out is how well the textures balance each other. Broccoli keeps its crunch, mushrooms stay juicy, and the sauce coats everything with bold savory-sweet flavor. The best part is how quickly it’s done, usually in under 20 minutes. You can keep it simple over rice or toss in extra veggies or protein for variety.
Ingredients
For the stir-fry
- 3 cups broccoli florets
- 2 cups mushrooms, sliced (button or cremini work best)
- 1 small red bell pepper, sliced (optional for color)
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
For the sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or hoisin for vegetarian option)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Step-by-Step Instructions
1. Prep the vegetables
Wash and cut the broccoli into bite-sized florets. Slice mushrooms evenly. If using bell pepper, slice into thin strips. Keep garlic and ginger ready, since the stir fry moves quickly once cooking starts.
2. Cook the vegetables
Heat vegetable oil in a large wok or skillet over medium-high heat. Add broccoli and stir fry for 3 to 4 minutes until it turns bright green but remains crisp. Add mushrooms and bell pepper, cooking another 3 minutes until the vegetables start to soften.
3. Add aromatics
Push vegetables to the side of the pan and add garlic and ginger to the center. Stir for 30 seconds until fragrant, then mix with the vegetables.
4. Make the sauce
In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, and sesame oil until smooth. Pour the sauce into the pan and toss with the vegetables.
5. Thicken and finish
Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats the vegetables evenly. Remove from heat and serve immediately.
Broccoli and Mushroom Stir Fry
Ingredients
For the stir fry
- 3 cups broccoli florets
- 2 cups mushrooms sliced (button or cremini work best)
- 1 small red bell pepper sliced (optional for color)
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
For the sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce or hoisin for vegetarian option
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tablespoons water slurry
Instructions
- Cook broccoli until bright green, then add mushrooms and pepper.
- Sauté garlic and ginger until fragrant.
- Whisk soy, oyster sauce, vinegar, sugar, and sesame oil, then pour over vegetables.
- Add slurry to thicken and toss to coat.
- Serve hot.
Tips & Variations
- Swap oyster sauce for hoisin to keep it vegetarian.
- Add tofu, shrimp, or chicken for extra protein.
- Use carrots or snap peas for more color and crunch.
- Top with toasted sesame seeds for a nutty flavor.
- Drizzle with chili oil if you like heat.
Serving Suggestions
This stir fry pairs perfectly with steamed jasmine rice, brown rice, or noodles. You can also serve it alongside dumplings or spring rolls for a full meal. For a lighter option, spoon it over cauliflower rice or quinoa. A simple cucumber salad with sesame dressing makes a refreshing side to balance the rich flavors of the sauce.
Final Thoughts
Broccoli and Mushroom Stir Fry delivers big flavor in minimal time with everyday ingredients. It’s flexible enough to work as a main dish or a side, and you can adapt it to whatever vegetables you have on hand. With its quick prep and bold taste, this stir fry is a dependable go-to when you need a fast, nourishing meal.
