A Sautéed Mushroom and Broccoli Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for a light meal or as a side. The earthy mushrooms and crunchy broccoli come together beautifully with a savory sauce that makes everything shine. Here’s a simple recipe to make this delicious stir-fry:
Sautéed Mushroom and Broccoli Stir-Fry
Ingredients:
- 2 cups broccoli florets (fresh or frozen)
- 2 cups mushrooms (button, cremini, or shiitake), sliced
- 2 tablespoons vegetable oil (or sesame oil for added flavor)
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated or minced
- 2 tablespoons soy sauce (low-sodium, if preferred)
- 1 tablespoon oyster sauce (optional, for more depth of flavor)
- 1 teaspoon rice vinegar or lemon juice (for a touch of acidity)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Sesame seeds (optional, for garnish)
- Green onions (optional, for garnish)
Directions:
- Blanch the broccoli (optional, but it helps retain vibrant color):
- Bring a pot of water to a boil and add a pinch of salt.
- Add the broccoli florets and blanch them for about 2-3 minutes, until bright green and slightly tender.
- Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain again and set aside. (Skip this step if you prefer to sauté the broccoli directly.)
- Sauté the mushrooms:
- Heat 1 tablespoon of vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat.
- Add the sliced mushrooms to the pan and sauté them for about 4-5 minutes, or until they are browned and tender. Stir occasionally to prevent burning. Remove the mushrooms from the skillet and set them aside.
- Sauté the broccoli and aromatics:
- In the same skillet, add the remaining 1 tablespoon of oil.
- Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.
- If you skipped the blanching step, add the broccoli to the pan and stir-fry for 3-4 minutes, until the broccoli is tender but still bright green.
- Combine and season:
- Return the cooked mushrooms to the skillet with the broccoli.
- Stir in the soy sauce, oyster sauce (if using), rice vinegar (or lemon juice), and red pepper flakes (if using). Stir everything to combine and heat through for another 1-2 minutes.
- Taste and adjust the seasoning with salt and pepper as needed.
- Finish and serve:
- Drizzle the stir-fry with sesame oil for added flavor, if desired.
- Garnish with sesame seeds and green onions for extra texture and freshness.
- Serve immediately as a side dish, or over rice or noodles for a complete meal.
Tips:
- Vegetarian Option: If you prefer a vegetarian dish, just stick to the soy sauce and skip the oyster sauce. You can also add tofu or other vegetables like bell peppers, snow peas, or carrots.
- For extra crunch: Add a handful of cashews or almonds to the stir-fry in the last minute of cooking for added texture.
- Make it spicy: If you like heat, add a chopped fresh chili or extra red pepper flakes.
This Sautéed Mushroom and Broccoli Stir-Fry is simple yet packed with umami, making it a fantastic side or main dish! Enjoy!