Broccoli and Mushroom Stir Fry

why make this recipe

Broccoli and Mushroom Stir Fry is a colorful and healthy dish that can be made quickly. It is packed with nutrients from fresh vegetables and is a great way to enjoy a satisfying meal. This stir fry is not only delicious but also adaptable; you can serve it as a side or mix it with rice for a complete meal. Plus, it's perfect for those who want to eat more vegetables without a lot of fuss.

how to make Broccoli and Mushroom Stir Fry

Ingredients

• 2 tablespoons vegetable broth
• 1 1/2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 lb broccoli, cut to bite-size florets
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 1/2 lb button mushrooms, sliced
• 4 dried Chinese chili peppers
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 green onions, sliced

Directions

1. Mix the sauce ingredients (vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil) in a small bowl and set aside.
2. In another small bowl, add the cornstarch and water to make a slurry. Stir to mix well and set aside.
3. Heat 1/4 cup of water in a large skillet over medium-high heat. When the water starts to boil, add the broccoli and sprinkle with a pinch of salt. Cover the pan and let steam for 1 minute.
4. After a minute, uncover the pan and stir. Cook until the broccoli is al dente and the water has evaporated. Once done, transfer the broccoli to a big plate.
5. Wipe the pan clean with paper towels. Add 2 tablespoons of peanut oil and turn the heat to high.
6. Next, add the sliced mushrooms. Let them sear without touching for 1 minute. Then flip the mushrooms and cook for another 2 to 3 minutes, stirring occasionally, until they are browned and cooked through.
7. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon of oil on the other side and add the dried chili peppers, garlic, ginger, and green onions. Stir this mixture a few times until the chili peppers turn dark red. Then stir everything together.
8. Add the broccoli back into the pan. Pour in the prepared sauce and cook for 30 seconds while stirring.
9. Stir the slurry mixture again until the cornstarch is fully dissolved and swirl it into the pan. Cook and stir until the sauce thickens.
10. Transfer everything to a big plate and serve hot, either as a side dish or over steamed rice for a main course.

how to serve Broccoli and Mushroom Stir Fry

Serve this dish hot. It pairs well with steamed rice or can be eaten alone as a side dish. You can also add extra green onions on top for a burst of color and flavor.

how to store Broccoli and Mushroom Stir Fry

If you have leftovers, let the stir fry cool down completely. Then, store it in an airtight container in the refrigerator. It can last for about 3 to 4 days. To reheat, simply microwave it or sauté it in a pan until warmed through.

tips to make Broccoli and Mushroom Stir Fry

• For more flavor, you can add other vegetables like bell peppers, carrots, or snap peas.
• Adjust the spice level by adding more or fewer chili peppers based on your taste.
• Make sure the broccoli is bright green and slightly crunchy for the best texture.

variation

You can substitute button mushrooms with shiitake mushrooms or any other variety you like. Adding tofu or chicken can also make it a more filling meal.

FAQs

1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it before adding to the stir fry.

2. What can I serve with Broccoli and Mushroom Stir Fry?
You can serve it with steamed rice, noodles, or even quinoa as a healthy alternative.

3. Is this recipe vegan?
Yes, all the ingredients in this recipe are plant-based, making it a great vegan option.

Broccoli and Mushroom Stir Fry

A colorful and healthy dish made with fresh vegetables, perfect as a side or a main meal over rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Calories: 220

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Sauce Ingredients

• 2 tablespoons vegetable broth
• 1.5 tablespoons light soy sauce
• 0.5 teaspoon dark soy sauce
• 1 teaspoon sugar
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon sesame oil

Broccoli and Mushroom Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons water to make a slurry
• 1 lb broccoli, cut to bite-size florets
• 1 pinch salt
• 2.5 tablespoons peanut oil
• 0.5 lb button mushrooms, sliced
• 4 dried Chinese chili peppers
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 green onions sliced

Method

 

Preparation

1. Mix the sauce ingredients (vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil) in a small bowl and set aside.
2. In another small bowl, add the cornstarch and water to make a slurry. Stir to mix well and set aside.

Cooking

1. Heat 1/4 cup of water in a large skillet over medium-high heat. When the water starts to boil, add the broccoli and sprinkle with a pinch of salt. Cover the pan and let steam for 1 minute.
2. After a minute, uncover the pan and stir. Cook until the broccoli is al dente and the water has evaporated. Once done, transfer the broccoli to a big plate.
3. Wipe the pan clean with paper towels. Add 2 tablespoons of peanut oil and turn the heat to high.
4. Add the sliced mushrooms. Let them sear without touching for 1 minute. Then flip the mushrooms and cook for another 2 to 3 minutes, stirring occasionally, until they are browned and cooked through.
5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon of oil on the other side and add the dried chili peppers, garlic, ginger, and green onions. Stir this mixture a few times until the chili peppers turn dark red. Then stir everything together.
6. Add the broccoli back into the pan. Pour in the prepared sauce and cook for 30 seconds while stirring.
7. Stir the slurry mixture again until the cornstarch is fully dissolved and swirl it into the pan. Cook and stir until the sauce thickens.
8. Transfer everything to a big plate and serve hot, either as a side dish or over steamed rice for a main course.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 16gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 700mgFiber: 4gSugar: 2g

Notes

For more flavor, you can add other vegetables like bell peppers, carrots, or snap peas. Adjust the spice level by adding more or fewer chili peppers based on your taste. Make sure the broccoli is bright green and slightly crunchy for the best texture.

Tried this recipe?

Let us know how it was!