Description
A quick and vibrant Broccoli and Mushroom Stir Fry that combines tender-crisp broccoli, savory mushrooms, and a flavorful garlic-ginger sauce. Perfect as a healthy vegan main course or side dish, this recipe is easy to prepare on the stovetop and comes together in just 20 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons sesame oil (or vegetable oil)
- 3 cups broccoli florets
- 8 ounces mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce Ingredients
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce (or hoisin for vegetarian)
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Optional Garnishes
- 1 teaspoon toasted sesame seeds
- Sliced green onions
Instructions
- Heat the oil: Warm the sesame oil in a large skillet or wok over medium-high heat to prepare for stir-frying the vegetables.
- Cook broccoli: Add broccoli florets and stir-fry for 2–3 minutes until they turn a vibrant green and begin to soften slightly.
- Add mushrooms: Stir in sliced mushrooms and continue to cook for 4–5 minutes until the mushrooms are tender and the broccoli is crisp-tender.
- Add aromatics: Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant, enhancing the dish’s flavor.
- Prepare sauce: In a small bowl, whisk together soy sauce, oyster (or hoisin) sauce, rice vinegar, and the cornstarch slurry to create the stir-fry sauce.
- Combine and thicken: Pour the sauce over the vegetables, tossing well to coat evenly, and cook for another 1–2 minutes until the sauce thickens slightly and clings to the veggies.
- Finish and serve: Remove from heat, sprinkle with toasted sesame seeds and sliced green onions if using, and serve hot over rice or noodles.
Notes
- Add tofu or tempeh for additional protein.
- Include bell peppers and snow peas for more vegetable variety.
- For a vegan version, substitute oyster sauce with hoisin or mushroom sauce.
