Broccoli And Mushroom Stir Fry Recipe

There's something irresistible about the sizzling aroma of fresh vegetables hitting a hot wok. This Broccoli and Mushroom Stir Fry is the kind of meal that fills your kitchen with the warmth of garlic, the earthiness of mushrooms, and the vibrant crunch of just-tender broccoli.

I first created this stir fry during a week when groceries were low and time was even scarcer. What started as a quick throw-together meal has since become one of our most-loved dinner staples—simple, satisfying, and full of flavor. Plus, it’s naturally vegetarian and can be made vegan with one small tweak. Let’s dive into why you’ll want this on repeat in your kitchen.

Why You’ll Love This Broccoli and Mushroom Stir Fry

Get ready to fall in love with a dinner that checks every box: fast, flavorful, healthy, and budget-friendly.

This stir fry is incredibly quick and easy to prepare. From start to finish, you're looking at just 20 minutes. Perfect for busy weeknights when the idea of another long cooking session feels overwhelming.

It's also light on the wallet. With only a handful of affordable ingredients—broccoli, mushrooms, garlic, soy sauce, and a touch of sesame oil—you’ll feed a hungry crew without draining your grocery budget.

What really makes this dish shine is how nutritious it is. Broccoli is packed with fiber and vitamins, while mushrooms offer a meaty texture and umami depth, making the dish hearty without needing any meat.

And don’t forget its versatility. Add tofu for protein, toss in bell peppers for color, or spice it up with chili flakes. This stir fry is endlessly adaptable, making it a smart way to use whatever veggies you have on hand.

Let’s talk about the ingredients that make this stir fry sing.

Ingredients Notes

The secret to a great stir fry lies in the simplicity and freshness of the ingredients. Each one plays a specific role in building layers of flavor and texture.

Broccoli is the star of this dish. Look for heads with tight, dark green florets and firm stalks. When cooked just right—bright green and slightly crisp—it adds a pop of color and a satisfying crunch to every bite.

Mushrooms bring an earthy, savory flavor that complements the mild bitterness of broccoli beautifully. I like to use cremini mushrooms for their meatier texture, but white button mushrooms or even shiitake work well too. Be sure to clean them with a damp paper towel rather than rinsing, so they don’t soak up extra water.

Garlic and ginger are the aromatic backbone of this stir fry. Minced garlic adds pungency while fresh grated ginger delivers a zingy brightness. If you're in a pinch, garlic powder or ground ginger can work—but fresh is always best for the boldest flavor.

Soy sauce and sesame oil create the stir fry’s savory glaze. The soy sauce adds salt and umami, while the sesame oil gives a nutty aroma that brings everything together. Just a splash of toasted sesame oil at the end is all you need for a perfect finish.

As for tools, a large skillet or wok is ideal. A wok’s high sides make tossing the vegetables easy and allow for even cooking at high heat, which is key to that perfect stir fry texture—tender veggies with just a bit of char.

How To Make This Broccoli and Mushroom Stir Fry

This recipe comes together quickly, so it’s best to have all your ingredients prepped and ready before you start cooking.

Start by chopping your broccoli into bite-sized florets. If the stalks are thick, peel them and slice them thinly—they’re just as tasty and nutritious. Next, clean and slice your mushrooms. Set these aside and mince your garlic and grate your ginger.

Heat your wok or skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact. Add a bit of oil, swirl it around, then toss in the mushrooms. Let them cook undisturbed for a few minutes so they caramelize and develop that deep, golden color. Stir occasionally until they’ve released their moisture and started to brown.

Next, add the garlic and ginger to the pan. Stir quickly to prevent burning—this step only takes about 30 seconds but builds a ton of flavor. Then, toss in your broccoli and stir-fry for 2-3 minutes, just until it turns bright green. You want it to stay crisp-tender.

Pour in your soy sauce and a splash of water or vegetable broth to help steam the broccoli a bit. Stir everything well, letting the sauce coat the veggies and slightly thicken as it reduces. After another 2-3 minutes, remove from heat and drizzle in your sesame oil.

The entire process should take less than 15 minutes once your ingredients are prepped. What you’ll end up with is a vibrant, savory stir fry that’s perfect over rice, noodles, or even enjoyed on its own.

Storage Options

Leftovers are just as delicious the next day, making this stir fry a great make-ahead option for meal prep.

To store, let the stir fry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. The vegetables may soften slightly but will retain their flavor.

You can also freeze it, although the texture of the broccoli may become a bit mushier upon thawing. If you do freeze it, pack it into a freezer-safe container and use it within a month for best quality.

When reheating, use a skillet over medium heat with a splash of water to help rehydrate the sauce. This method keeps the veggies from drying out and brings back some of that just-cooked freshness.

Variations and Substitutions

One of the best things about this stir fry is how easily you can make it your own. Whether you're working with dietary needs or just using up what's in the fridge, there are endless ways to tweak it.

For added protein, toss in some cubed tofu or tempeh. Pan-fry the tofu separately for crispy edges, then stir it in at the end. You could also add seitan or your favorite plant-based protein.

If you like your meals a little spicy, try adding a teaspoon of chili garlic sauce or red pepper flakes when you stir in the garlic and ginger. It gives the dish a nice kick without overpowering the natural flavors.

No soy sauce? Try coconut aminos or tamari for a gluten-free option. Both work beautifully and still offer that rich umami flavor essential to stir fry.

You can also swap out the veggies. Try adding snap peas, bell peppers, or baby corn. Just adjust cooking times slightly depending on the vegetable—softer ones go in later to keep everything crisp.

Have fun experimenting with what you’ve got on hand. Stir fries are meant to be flexible, so trust your taste buds and make it yours!

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