This broccoli and mushroom stir fry brings bold Chinese flavors to your table in just 30 minutes, with tender-crisp vegetables and a savory sauce that rivals your favorite takeout. I started making this recipe during busy weeknights when I needed something fast but didn’t want to sacrifice flavor or nutrition.
Table of Contents
Ingredients for Broccoli and Mushroom Stir Fry
I’ve made this recipe countless times, and the ingredient list is wonderfully straightforward. You’ll find everything at your regular grocery store, and I always keep these staples on hand for quick weeknight cooking. The combination of light and dark soy sauce creates depth, while the sesame oil adds that finishing touch of nutty flavor.
For the Sauce:
- 2 tbsp vegetable broth
- 1½ tbsp light soy sauce – I recommend low-sodium if you’re watching salt intake
- ½ tsp dark soy sauce
- 1 tsp sugar
- ¼ tsp ground black pepper
- ½ tsp sesame oil – toasted sesame oil works best for deeper flavor
For the Slurry:
- 1 tbsp cornstarch
- 2 tbsp water – mixing this right before adding prevents lumps
For the Stir Fry:
- 1 lb broccoli (cut into bite-size florets)
- Pinch of salt
- 2½ tbsp peanut oil (or any neutral oil) – avocado oil works great as an alternative
- ½ lb button mushrooms (sliced)
- 4 dried Chinese chili peppers – use 2 for milder heat or omit entirely for kid-friendly version
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 green onions (sliced)
Step-by-Step Instructions
Have all your ingredients prepped before you start cooking, as stir-fries move quickly once you begin. This makes the process smooth and stress-free.
Step 1: In two separate small bowls, combine your sauce ingredients (vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil) and mix the cornstarch slurry (cornstarch and water). Set both aside within easy reach of your stove.
Step 2: Heat your large skillet over medium-high heat and add ¼ cup water. Once boiling, add the broccoli florets with a pinch of salt. Cover and steam for 1 minute, then remove the lid and continue cooking until the water completely evaporates. Transfer broccoli to a plate and set aside.
Step 3: Wipe your skillet clean with a paper towel and heat 2 tbsp oil over high heat until shimmering. Add the sliced mushrooms in a single layer without overlapping. This is crucial: resist the urge to stir for the first full minute to get that beautiful golden sear. Flip the mushrooms and cook for another 2-3 minutes until browned and all moisture has evaporated.
Step 4: Push the mushrooms to one side of the skillet. Add the remaining ½ tbsp oil to the empty side, then add the chili peppers, minced garlic, minced ginger, and sliced green onion. Stir constantly until fragrant and the chilies darken slightly, about 30 seconds. Watch the chilies closely so they don’t burn.
Step 5: Return the broccoli to the pan and mix everything together. Pour in the prepared sauce and stir well to coat all the vegetables. Give the cornstarch slurry a quick stir to recombine, then pour it into the pan. Toss everything continuously for about 1 minute until the sauce thickens and creates a glossy coating on the vegetables. Serve immediately while hot.
Perfect Pairings for Broccoli and Mushroom Stir Fry
This vibrant stir fry pairs beautifully with dishes that balance its bold, savory flavors and provide textural contrast.
Steamed Jasmine Rice: The fluffy, slightly sticky texture of jasmine rice is perfect for soaking up the savory sauce, while its subtle floral aroma complements the garlic and ginger without competing for attention.
Brown Rice or Quinoa: For a heartier, fiber-rich option, these whole grains add nutty flavor and extra nutrition, making the meal more filling while maintaining the healthy profile of the dish.
Lo Mein or Soba Noodles: Tossing this stir fry with noodles creates a complete one-bowl meal with satisfying chewiness that contrasts nicely with the crisp-tender vegetables.
Crispy Baked Tofu: Adding golden, seasoned tofu cubes transforms this vegetable side into a protein-packed main course that keeps you satisfied for hours.
Chinese Beef and Broccoli: Serve this mushroom stir fry alongside beef and broccoli for a complete Chinese takeout-style feast at home.
Chicken with Mixed Vegetable Stir Fry: Pair with this protein-rich stir fry for a varied, colorful spread that offers multiple flavor profiles.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly as they sit, but the flavors actually deepen overnight, making leftovers quite tasty.
For reheating, I recommend using a skillet over medium heat with a splash of vegetable broth or water to revive the sauce. This method helps maintain the texture much better than microwaving, which can make the vegetables soggy. Heat for 3-4 minutes, stirring occasionally, until warmed through.
This stir fry is incredibly versatile. Try adding protein like cubed tofu, tempeh, or shrimp during step 3 for a heartier meal. You can also swap broccoli for other vegetables like snap peas, bell peppers, or baby bok choy depending on what’s in your fridge.
FAQs
Can I make this stir fry ahead of time?
While stir-fries are best enjoyed fresh for optimal texture, you can prep all ingredients in advance and store them separately. The actual cooking takes less than 15 minutes, making it perfect for quick assembly on busy nights.
What if I don’t have dark soy sauce?
You can use all light soy sauce and add an extra ¼ teaspoon of regular soy sauce. Dark soy sauce adds color and slight sweetness, but the recipe will still taste delicious without it.
How do I prevent the vegetables from getting soggy?
The key is high heat and cooking the mushrooms without crowding the pan. Make sure your skillet is hot before adding ingredients, and don’t stir the mushrooms during their initial sear to achieve proper caramelization.
Broccoli and Mushroom Stir Fry
Ingredients
Equipment
Method
- In two separate small bowls, combine the sauce ingredients (vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil) and mix the cornstarch slurry (cornstarch and water). Set both aside.
- Heat a large skillet over medium-high heat and add 1/4 cup water. Once boiling, add the broccoli florets with a pinch of salt. Cover and steam for 1 minute, then remove the lid and continue cooking until the water completely evaporates. Transfer broccoli to a plate and set aside.
- Wipe the skillet clean and heat 2 tbsp oil over high heat until shimmering. Add the sliced mushrooms in a single layer. Do not stir for the first full minute to achieve a golden sear. Flip the mushrooms and cook for another 2-3 minutes until browned and all moisture has evaporated.
- Push the mushrooms to one side of the skillet. Add the remaining 1/2 tbsp oil to the empty side, then add the chili peppers, minced garlic, minced ginger, and sliced green onion. Stir constantly until fragrant and the chilies darken slightly, about 30 seconds.
- Return the broccoli to the pan and mix everything together. Pour in the prepared sauce and stir well to coat all the vegetables. Give the cornstarch slurry a quick stir to recombine, then pour it into the pan. Toss everything continuously for about 1 minute until the sauce thickens and creates a glossy coating on the vegetables. Serve immediately while hot.
