Broccoli and Mushroom Stir Fry

This Broccoli and Mushroom Stir Fry is a simple, delicious veggie dish for any night of the week. It uses fresh aromatics and some Chinese seasonings to boost the flavor profile and make every bite irresistible. {Vegan, Gluten-Free Adaptable}

I’ve tried veggie takeout dishes before, and I’ve been unimpressed several times! So I wanted to create an easy at-home broccoli and mushrooms stir fry that has the simplicity of a good takeout dish, but with bigger, brighter flavors and higher quality ingredients.

Broccoli and white button mushrooms are not the most widely used veggies in China, but they go nicely with Chinese flavors. And they are super common in the US, so I use them often in my cooking at home. 

Ingredients for Broccoli and Mushroom Stir Fry

When you’re ready to start cooking the broccoli and mushroom stir fry, you should have prepared by your stove:

• Sauce ingredients, mixed in a bowl
• Cornstarch slurry
• Chopped Broccoli
• Salt
• Peanut oil (it will be added in several steps)
• Sliced Mushrooms
• Dried chili peppers, garlic, ginger, and green onion on a plate

Make Sure Your Stir Fried Broccoli is Perfect

Perfectly cooked broccoli can make your broccoli and mushroom stir fry really shine. It is easy to overcook broccoli, though, so it’s important to pay attention. Watch the color of the broccoli as it cooks – there is a point that it has a beautiful bright green hue. You want to remove the broccoli right at this point. The broccoli will be fresh tasting and tender, yet without any bitterness.

How to Cook Broccoli and Mushroom Stir Fry

Here is a brief rundown of how to cook the dish once you’ve finished prep:

1. Steam the broccoli by itself in the skillet
2. Remove the broccoli when it’s al dente 
3. Saute the mushrooms until brown
4. Stir fry the aromatics together with the mushrooms
5. Add back the broccoli and pour in the sauce
6. Add the cornstarch slurry and serve!

The dish is a pretty quick one – it usually takes me just 10 minutes to cook once I’ve done the prep.

What to Serve with Broccoli and Mushroom Stir Fry

This stir fry is really versatile and can go with practically any Chinese (or other Asian) or Western homestyle dishes. It goes nicely alongside pasta with tomato sauce, roast chicken, or even burgers.

Some Chinese dishes that I would pair with this are:

• Easy Mongolian Meatballs
• Chinese Curry Chicken
• Baked Sichuan Chicken Wings
• Sesame Beef
• Air Fryer Salt and Pepper Chicken

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Broccoli and Mushroom Stir Fry

5 from 5 votes

This Broccoli and Mushroom Stir Fry is a simple, delicious veggie dish for any night of the week. It uses fresh aromatics and some Chinese seasonings to boost the flavor profile and make every bite irresistible. {Vegan, Gluten-Free Adaptable}

To make the dish gluten free, use tamari to replace the soy sauce.

Author: Maggie Zhu

Course: Side

Cuisine: Chinese

Keyword: homestyle

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

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Ingredients

Sauce

• 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

Slurry

• 1 tablespoon cornstarch
• 2 tablespoons water

Stir-Fry

• 1 lb (450 g) broccoli , cut to bite-size florets
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 1/2 lb (225 g) button mushrooms , sliced
• 4 dried Chinese chili peppers
• 2 cloves garlic , minced
• 1 tablespoon minced ginger
• 2 green onions , sliced

Instructions

• Mix the sauce ingredients in a small bowl and set aside.
• Add the slurry ingredients in a small bowl and stir to mix well.
• Heat 1/4 cup water in a large skillet over medium-high heat until hot. 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. Uncover the pan and stir, until the broccoli is al dente and the water has evaporated. Transfer the broccoli to a big plate.
• Wipe the pan clean with paper towels and add 2 tablespoons of the oil. Turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan.
• Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
• Add the broccoli back to the pan. Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

Nutrition

Serving: 1serving, Calories: 156kcal, Carbohydrates: 14.8g, Protein: 5.9g, Fat: 9.7g, Saturated Fat: 1.6g, Sodium: 405mg, Potassium: 605mg, Fiber: 4g, Sugar: 4.3g, Calcium: 65mg, Iron: 3mg

Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!