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Broccoli and Mushroom Stir-Fry Veggie dishes, Mushroom recipes, Broccoli recipes

🥦 Broccoli and Mushroom Stir-Fry Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil or sesame oil for more flavor
  • 3 cups broccoli florets
  • 2 cups sliced mushrooms button or cremini
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon hoisin sauce optional, for sweetness
  • 1 teaspoon cornstarch mixed with 2 tablespoons water slurry
  • 1 teaspoon sesame seeds optional, for garnish
  • 2 green onions sliced (for garnish)
  • Cooked rice or noodles for serving (optional)

Method
 

Prepare the Sauce:
  1. In a small bowl, combine soy sauce, hoisin sauce (if using), and cornstarch slurry. Set aside.
Cook the Veggies:
  1. Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds.
  2. Stir-Fry the Vegetables:
  3. Add mushrooms and broccoli to the pan. Stir-fry for 5–7 minutes, until broccoli is bright green and tender-crisp and mushrooms are softened.
Add Sauce and Finish:
  1. Pour the sauce over the vegetables and stir well. Cook for another 1–2 minutes until the sauce thickens and coats the veggies evenly.
Serve:
  1. Spoon over rice or noodles and top with green onions and sesame seeds, if desired.

Notes

Want a protein boost? Add tofu, tempeh, or seared chicken.
Use pre-cut broccoli and pre-sliced mushrooms to save time.
Don’t overcook the broccoli — keep it slightly crisp for best texture.
Leftovers keep well for 2–3 days in the fridge and reheat nicely.