A Mushroom and Broccoli Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for a light meal or side. The combination of tender mushrooms, crisp broccoli, and a savory sauce makes for a satisfying dish that’s both easy and delicious. Here’s a simple recipe to try:
Mushroom and Broccoli Stir-Fry Recipe
Ingredients:
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 cup mushrooms, sliced (button, cremini, or your favorite type)
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional, for extra flavor)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian version)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)
- Toasted sesame seeds (for garnish, optional)
- Green onions, chopped (for garnish, optional)
Instructions:
- Prepare the vegetables:
- Cut the broccoli into bite-sized florets. If using fresh broccoli, blanch it first in boiling water for about 2-3 minutes, then quickly transfer it to ice water to preserve its color and texture. If using frozen broccoli, just thaw it.
- Slice the mushrooms, chop the onion, and mince the garlic and ginger (if using).
- Cook the broccoli:
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil and sauté the broccoli for about 3-4 minutes until it’s bright green and tender but still crisp. Remove the broccoli from the skillet and set aside.
- Stir-fry the mushrooms:
- In the same skillet, add the remaining oil and sauté the sliced mushrooms until they release their moisture and become golden brown, about 5-7 minutes.
- Add aromatics:
- Add the onion, garlic, and ginger (if using) to the skillet and cook for 2-3 minutes until fragrant.
- Prepare the sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil (if using), honey (if using), and red pepper flakes (if using). Add the cornstarch and water mixture to the sauce and stir until combined.
- Combine everything:
- Add the cooked broccoli back into the skillet with the mushrooms. Pour the sauce over the vegetables and toss everything together. Let it cook for another 2-3 minutes until the sauce thickens and coats the veggies.
- Serve:
- Garnish with toasted sesame seeds and chopped green onions if desired. Serve the stir-fry on its own or over rice, quinoa, or noodles.
Tips:
- Protein addition: You can add tofu, tempeh, or chicken for some extra protein. If using tofu, make sure to press out any excess moisture before adding it to the stir-fry.
- Heat level: Adjust the amount of red pepper flakes to your spice preference, or omit it entirely if you like a milder dish.
- Vegetable variations: Feel free to add other veggies like bell peppers, carrots, or snap peas for more color and texture.
This Mushroom and Broccoli Stir-Fry is light yet satisfying, with a flavorful umami-packed sauce. It’s quick enough for a weeknight dinner and easily customizable. Enjoy! Would you like any further suggestions or variations?