Description
This broccoli and mushroom stir fry is a quick, healthy, and flavorful dish. Packed with tender-crisp broccoli, earthy mushrooms, and a savory garlic-soy sauce, it’s perfect as a side dish or light main course when paired with rice or noodles.
Ingredients
Units
Scale
For the stir fry:
- 2 cups (300 g) broccoli florets
- 2 cups (250 g) mushrooms, sliced (button or cremini)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 3 garlic cloves, minced
- 1 teaspoon grated ginger (optional)
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 3 tablespoons water
Optional garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water until smooth. Set aside.
- Cook the broccoli:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and sauté for 3–4 minutes, stirring frequently. Add a splash of water (about 2 tablespoons) to steam the broccoli slightly and make it tender-crisp. Remove and set aside.
- Cook the mushrooms:
- In the same skillet, heat the remaining tablespoon of oil. Add the sliced mushrooms and sauté for 4–5 minutes, until browned and softened.
- Combine vegetables and sauce:
- Return the broccoli to the skillet. Add the minced garlic and ginger, and stir-fry for 1 minute until fragrant.
- Pour the sauce over the vegetables and toss well to coat. Cook for another 2–3 minutes until the sauce thickens and coats the broccoli and mushrooms evenly.
- Serve:
- Transfer to a serving dish and garnish with sesame seeds or chopped green onions if desired. Serve hot as a side dish or over rice or noodles for a complete meal.
Notes
- For a protein boost, add tofu, chicken, or shrimp to the stir fry.
- Use tamari or coconut aminos for a gluten-free version.
- Add carrots, bell peppers, or snap peas for more vegetable variety.