Broccoli And Mushroom Stir Fry Recipe

There's something truly comforting about the sizzling sound of a stir fry hitting a hot pan, especially when it's loaded with vibrant broccoli florets and earthy mushrooms. This Broccoli and Mushroom Stir Fry is the kind of dish that makes weeknight dinners feel both effortless and satisfying.

this Recipe

I first whipped up a version of this stir fry on a night when the fridge was nearly bare—just a head of broccoli and a container of mushrooms staring back at me. But with a few pantry staples like soy sauce, garlic, and sesame oil, it quickly transformed into a crave-worthy meal that now makes a weekly appearance on our dinner table.

Whether you’re looking for something quick, healthy, or budget-friendly, this recipe checks all the boxes. Let's dive in and get that skillet sizzling!

Why You'll Love This Broccoli and Mushroom Stir Fry

Get ready to add this vibrant veggie stir fry to your regular meal rotation. It’s fast, flavorful, and fits into just about any lifestyle—whether you’re cooking for one, feeding the whole family, or meal-prepping for the week ahead.

First and foremost, this recipe is ridiculously quick to make. From chopping to stir-frying, it’s ready in under 25 minutes. It’s perfect for those nights when you want dinner fast but don’t want to settle for takeout.

It's also incredibly healthy and satisfying. With nutrient-rich broccoli, immune-boosting mushrooms, and a light savory sauce, you're getting a solid dose of fiber, vitamins, and plant-based goodness in every bite.

Another bonus? It's budget-friendly and low waste. You only need a few basic ingredients—most of which you probably already have on hand. It’s a great way to use up veggies before your next grocery run.

And let’s not forget its versatility. You can enjoy it as a side, serve it over rice or noodles for a heartier meal, or toss in some tofu or chicken if you’re craving extra protein. It’s flexible enough to suit just about any mood or menu.

Whether you're a seasoned cook or just getting started in the kitchen, this stir fry is one you'll keep coming back to.

Ingredients Notes

The beauty of this Broccoli and Mushroom Stir Fry lies in its simplicity. Each ingredient brings its own flavor and texture to the dish, making it both balanced and deeply satisfying.

Broccoli is the backbone of this recipe. I like to use fresh broccoli crowns, chopped into bite-sized florets. They hold up well to the heat, staying tender-crisp with just the right amount of bite. If you prefer softer broccoli, you can blanch it briefly before stir-frying.

Mushrooms add a savory, meaty depth to the dish. I usually go with cremini mushrooms for their rich flavor and hearty texture, but white button mushrooms or even shiitake mushrooms work beautifully too. Slice them thick so they maintain their texture during cooking.

Garlic and ginger are essential for building flavor. Minced fresh garlic adds a pungent, aromatic punch, while ginger brings a hint of warmth and brightness. Don’t skip these—they’re small but mighty!

Soy sauce, sesame oil, and a touch of rice vinegar create the base of our stir fry sauce. The soy sauce brings salt and umami, the sesame oil adds a nutty finish, and the rice vinegar brightens everything up. You can add a teaspoon of honey or brown sugar for a subtle sweetness if you like a more balanced flavor.

You won’t need much in terms of special equipment—just a large skillet or wok and a spatula. A wok is ideal if you have one, but a wide, heavy-bottomed skillet will do the job just fine.

How To Make This Broccoli and Mushroom Stir Fry

Making this dish is fast and fuss-free, which is part of what makes it so perfect for weeknights. Here’s how it all comes together.

Start by prepping all your ingredients. Chop the broccoli into florets, slice the mushrooms, and mince the garlic and ginger. Stir fries move quickly, so having everything ready to go before you start cooking is key.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, toss in the sliced mushrooms. Spread them out in an even layer and let them sear for a few minutes without stirring. This helps them develop a nice golden-brown color and intensifies their umami flavor.

Next, add the broccoli florets. Stir everything together and cook for another 4–5 minutes, stirring frequently, until the broccoli is bright green and just tender. If you like your veggies a little softer, you can add a splash of water and cover the pan for a minute or two to steam them slightly.

Push the veggies to one side of the pan and add a bit more oil if needed. Add the minced garlic and ginger to the empty side and sauté for about 30 seconds, just until fragrant. Then mix it all together so the aromatics coat the vegetables.

Finally, pour in the soy sauce, sesame oil, and rice vinegar. Stir well to combine and let everything cook for another minute so the flavors meld and the sauce lightly coats the vegetables. If you want a thicker sauce, you can whisk in a teaspoon of cornstarch with a few tablespoons of water and add that to the pan.

From start to finish, this recipe takes about 20–25 minutes. What you’ll end up with is a colorful, flavorful stir fry that tastes like it came from your favorite Asian takeout spot—only fresher and healthier!

Storage Options

This stir fry stores beautifully, making it great for leftovers or meal prep. Let it cool completely before transferring to an airtight container.

In the fridge, it will keep well for up to 4 days. Just be sure to store it in a sealed container to preserve the flavors and texture.

If you want to freeze it, go for it—but note that the broccoli may soften a bit upon reheating. Still, it’ll taste great. Store in a freezer-safe container or bag for up to 2 months.

To reheat, simply microwave in 30-second intervals until warm, or heat in a skillet over medium heat with a splash of water to revive the sauce and texture.

Variations and Substitutions

This stir fry is wonderfully flexible—think of it as your canvas and feel free to paint with whatever ingredients you have on hand.

For added protein, toss in cubed tofu, chicken breast, or even shrimp. Cook the protein first, remove it from the pan, then add it back in after the veggies are done to avoid overcooking.

You can switch up the veggies too. Try snap peas, bell peppers, baby corn, or carrots for a more colorful medley. Just be sure to adjust cooking times as needed.

Want a little kick? Add a pinch of red pepper flakes or a drizzle of sriracha to spice things up. You can also toss in hoisin sauce or oyster sauce for a deeper, richer flavor.

If you're avoiding gluten, simply use tamari or coconut aminos instead of soy sauce. And for a low-sodium version, opt for reduced-sodium soy sauce or cut the amount in half and add more rice vinegar for brightness.

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