Here’s a quick and healthy recipe for a delicious Sautéed Mushroom and Broccoli Stir-Fry — a flavorful, plant-based dish perfect as a side or light main meal.
🥦🍄 Sautéed Mushroom and Broccoli Stir-Fry
Tender-crisp broccoli and umami-packed mushrooms tossed in a savory garlic-soy stir-fry sauce.
📝 Ingredients
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2 tbsp vegetable oil (or sesame oil for deeper flavor)
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2 cups broccoli florets
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8 oz (225g) mushrooms, sliced (cremini, shiitake, or button work well)
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2–3 cloves garlic, minced
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1 tsp fresh ginger, grated (optional, but recommended)
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp oyster sauce or hoisin sauce (optional, adds depth)
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1 tsp sesame oil (to finish)
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1/4 tsp crushed red pepper flakes (optional for heat)
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1–2 tsp cornstarch + 2 tbsp water (optional for a thickened sauce)
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Toasted sesame seeds or chopped green onions (for garnish)
🔪 Instructions
1. Prep the Veggies
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Wash and dry broccoli and mushrooms.
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Slice mushrooms and break broccoli into small, even florets.
2. Steam or Blanch the Broccoli (Optional)
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For extra tenderness: briefly steam or blanch the broccoli for 1–2 minutes, then drain and set aside. This step is optional but helps maintain vibrant color and tenderness.
3. Stir-Fry
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add mushrooms and cook for 4–5 minutes until browned and moisture releases.
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Add broccoli, garlic, and ginger. Stir-fry another 3–4 minutes until broccoli is tender-crisp and garlic is fragrant.
4. Add Sauce
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Stir in soy sauce, optional oyster/hoisin sauce, and red pepper flakes.
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If using cornstarch slurry, stir it in now to thicken the sauce slightly.
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Toss everything to coat and cook for 1–2 more minutes.
5. Finish and Serve
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Turn off heat and drizzle with sesame oil.
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Garnish with sesame seeds or green onions.
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Serve hot with rice, noodles, or as a side to your favorite protein.
🔁 Variations
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Add bell peppers, carrots, or snap peas for more color and crunch.
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Toss in tofu, chicken, or shrimp for a protein boost.
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Use tamari or coconut aminos for gluten-free options.