A Sautéed Mushroom and Broccoli Stir-Fry is a flavorful and healthy dish that’s easy to make, packed with nutrients, and can be enjoyed as a main or a side dish. The mushrooms give it an earthy, savory flavor, while the broccoli adds a satisfying crunch. Here’s how to make it:
Sautéed Mushroom and Broccoli Stir-Fry Recipe
Ingredients:
- 2 cups broccoli florets (fresh or frozen)
- 2 cups mushrooms (such as cremini, white button, or shiitake), sliced
- 2 tablespoons olive oil (or sesame oil for added flavor)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated (optional for a bit of spice)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar (for a touch of acidity)
- 1 tablespoon sesame oil (for finishing, optional)
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for a bit of heat)
- Sesame seeds (optional, for garnish)
- Green onions, sliced (optional, for garnish)
Instructions:
1. Prepare the Vegetables:
- Cut the broccoli into bite-sized florets. If using fresh broccoli, steam or blanch the florets for about 2-3 minutes until just tender. If using frozen broccoli, you can skip this step and cook it directly in the pan.
- Slice the mushrooms into thick slices or quarters, depending on your preference.
- Mince the garlic and grate the ginger (if using) to add a nice aromatic base to the stir-fry.
2. Stir-Fry the Vegetables:
- Heat 2 tablespoons of olive oil (or sesame oil) in a large skillet or wok over medium-high heat.
- Add the garlic and ginger (if using) and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the mushrooms to the pan and cook, stirring occasionally, for about 5-7 minutes, until the mushrooms are browned and tender.
- Add the broccoli florets (either steamed or frozen) to the pan and stir well to combine. Sauté for another 3-4 minutes until the broccoli is heated through and slightly crispy.
3. Add the Sauce:
- Once the vegetables are cooked, pour in the soy sauce, oyster sauce (if using), and rice vinegar. Stir everything to coat the mushrooms and broccoli evenly in the sauce.
- Season with salt and pepper to taste. If you like a bit of heat, sprinkle in some crushed red pepper flakes.
- Cook for another 1-2 minutes, allowing the sauce to slightly thicken and coat the vegetables.
4. Finish and Serve:
- Drizzle the stir-fry with 1 tablespoon of sesame oil for extra flavor, if desired.
- Garnish with sesame seeds and sliced green onions for an added touch of freshness and crunch.
- Serve the sautéed mushroom and broccoli stir-fry over steamed rice, quinoa, or as a side dish to your favorite protein.
Tips:
- Add more vegetables: Feel free to add other veggies like carrots, bell peppers, or snow peas to make the dish even more colorful and nutritious.
- Make it a meal: To make this a more filling dish, add some tofu, chicken, or shrimp to the stir-fry.
- Soy sauce alternatives: If you need a gluten-free option, you can use tamari or coconut aminos instead of soy sauce.
This Sautéed Mushroom and Broccoli Stir-Fry is a quick and tasty dish that’s packed with flavor. It’s healthy, customizable, and can be paired with a variety of grains or proteins. Enjoy!