Broccoli and Mushroom Stir Fry tastes savory, garlicky, and just a little bit nutty, with tender-crisp veggies that still have a good bite. It works perfectly for busy weeknights, meal prep fans, or anyone who wants a veggie-loaded dinner on the table in about 25 minutes. I first threw this together on a Monday when my fridge looked sad, and it still became one of my most cooked stir fry recipes.
Why Choose This Broccoli and Mushroom Stir Fry
This Broccoli and Mushroom Stir Fry packs tons of flavor without a long ingredient list. You get restaurant-style stir fry texture with simple pantry staples and one skillet or wok.
You control the salt, oil, and spice level, so it fits a wide range of diets and preferences. It also pairs easily with rice, noodles, or protein, so you can stretch it into several different meals.
“This Broccoli and Mushroom Stir Fry tastes like takeout in the best way, but comes together faster than delivery. ★★★★★”
Ingredients You’ll Need
Here is everything you need for this Broccoli and Mushroom Stir Fry.
Vegetables
- 3 cups broccoli florets, bite-size
- Fresh broccoli gives the best texture. Use pre-cut florets from a bag if you want a shortcut.
- 8 ounces mushrooms, sliced
- Cremini or baby bella mushrooms bring deeper flavor than white button mushrooms. Use white mushrooms if that is what you have.
- 1 small onion, thinly sliced
- Yellow or sweet onion both work.
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut.
Sauce
- 3 tablespoons low sodium soy sauce or tamari
- Use tamari for a gluten free version.
- 1 tablespoon oyster sauce
- Use vegetarian oyster-style sauce or extra soy sauce if you avoid shellfish.
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- Use apple cider vinegar if you do not have rice vinegar.
- 1 tablespoon brown sugar or honey
- Coconut sugar also works.
- 1 teaspoon cornstarch
- This thickens the sauce so it coats the veggies.
Stir Fry
- 2 tablespoons neutral oil with high smoke point
- Use avocado, canola, grapeseed, or peanut oil. Avoid olive oil at high heat because it smokes quickly.
- 1–2 tablespoons water, for steaming the broccoli
- 1 pinch red pepper flakes or a small drizzle of sriracha, optional
- Salt and black pepper to taste
Garnishes (optional but tasty)
- 1–2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Lime or lemon wedges for serving
Equipment
- Large skillet or wok
- A wok gives the best heat distribution, but a big nonstick or stainless skillet works fine.
- Small bowl for mixing sauce
- Whisk or fork
- Cutting board and sharp knife
- Spatula or wooden spoon
Tips & Tricks
- Cut broccoli into similar size florets so they cook at the same rate.
- Slice mushrooms on the thicker side so they stay juicy and do not shrivel.
- Dry mushrooms well after rinsing so they brown instead of steaming.
- Pre-mix the sauce in a bowl so you can pour it in quickly while the pan stays hot.
- Heat the pan until it feels very hot before you add oil, then add vegetables. High heat keeps them crisp.
- Cook mushrooms first until they release liquid and start to brown, then add other veggies.
- Do not crowd the pan too much, or the vegetables steam instead of stir fry.
- Add garlic and ginger near the end so they stay fragrant and do not burn.
- Stir the cornstarch into the sauce until smooth so you avoid lumps.
- Taste at the end and adjust with a splash of soy sauce, a squeeze of citrus, or a pinch of sugar.
How to Make Broccoli and Mushroom Stir Fry
Step 1: Mix the sauce
Add soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, cornstarch, and red pepper flakes to a small bowl. Whisk until the sugar and cornstarch fully dissolve and the sauce looks smooth. Set the bowl near the stove so you can grab it quickly.
Step 2: Prep the vegetables
Cut the broccoli into small florets and slice the mushrooms. Slice the onion, then mince the garlic and ginger. Keep the garlic and ginger in a separate little pile so you add them at the right time.
Step 3: Cook the mushrooms
Place your wok or skillet over medium high heat and let it heat up. Add 1 tablespoon of oil, then add the sliced mushrooms in a single layer. Let them cook without stirring for 2 minutes, then stir and cook 2 to 3 more minutes until they brown and shrink slightly.
Step 4: Add onion and broccoli
Push the mushrooms to one side of the pan. Add the remaining 1 tablespoon of oil, then add the sliced onion and broccoli florets. Stir everything together and cook 2 to 3 minutes until the onion softens slightly and the broccoli turns bright green.
Step 5: Steam to finish the broccoli
Add 1 to 2 tablespoons of water to the pan and cover with a lid. Let the broccoli steam for 2 minutes so the stems turn tender but still crisp. Remove the lid and let any extra moisture cook off.
Step 6: Add garlic and ginger
Move the vegetables to the edges of the pan and leave a small space in the center. Add the garlic and ginger to that space and stir for about 30 seconds until they smell fragrant. Mix them into the vegetables right away so they do not burn.
Step 7: Add the sauce
Give the sauce a quick stir in case the cornstarch settled at the bottom. Pour the sauce over the vegetables and toss quickly so everything gets coated. Cook 1 to 2 minutes until the sauce thickens slightly and clings to the broccoli and mushrooms.
Step 8: Taste and finish
Taste a piece of broccoli and a mushroom. Add a pinch of salt, black pepper, or a splash of soy sauce if you want more seasoning. Turn off the heat and top with sliced green onions and sesame seeds.
Step 9: Serve
Spoon the Broccoli and Mushroom Stir Fry over hot rice, quinoa, or noodles. Squeeze a little lime or lemon over the top if you like brightness. Serve right away while the veggies still feel crisp and saucy.
What to Serve with it?
Serve this Broccoli and Mushroom Stir Fry over steamed jasmine rice, brown rice, or cauliflower rice for a lighter option. It also tastes great with plain ramen noodles, soba noodles, or rice noodles tossed in a little soy sauce and sesame oil. Add a simple protein on the side like grilled chicken breast, tofu, tempeh, or shrimp for a more filling meal. A side of sliced cucumbers or a quick cabbage slaw adds crunch and freshness.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat with a splash of water until hot, which keeps the veggies from drying out.
- Use the microwave in short bursts, stirring between each round, if you feel short on time.
- Freeze portions in freezer-safe containers for up to 2 months, then thaw in the fridge overnight and reheat in a skillet.
Broccoli and Mushroom Stir Fry
Ingredients
Method
- In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sesame oil, water or vegetable broth, and cornstarch (if using). 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.
- Stir in the minced garlic and ginger and cook for 30 seconds until fragrant.
- Add the broccoli florets and cook, stirring frequently, for 3 to 4 minutes until they begin to turn bright green and tender-crisp.
- Add the sliced mushrooms and continue to stir fry for another 3 to 4 minutes until the mushrooms release their moisture and start to brown.
- Pour the prepared sauce into the pan, tossing the vegetables to coat evenly. Cook for 1 to 2 minutes, allowing the sauce to thicken slightly and coat the vegetables.
- Season with black pepper, taste, and adjust seasoning if needed.
- Remove from heat and sprinkle with toasted sesame seeds and chopped green onions if desired. Serve hot as a main or side dish.
Notes
Approximate per serving (4 servings): 120 calories; fat 7 g; saturated fat 1 g; carbohydrates 12 g; fiber 3 g; sugars 4 g; protein 5 g; sodium 430 mg. Values will vary based on brands, add-ins, and portion size.