Mushroom and Broccoli Stir-Fry

This Mushroom and Broccoli Stir-Fry is a quick, vibrant dish with tender mushrooms and crisp broccoli in a savory, garlicky sauce. Perfect for healthy weeknight dinners, it’s vegetarian, gluten-free optional, and ready in under 20 minutes.

Why You’ll Love This Recipe

This Mushroom and Broccoli Stir-Fry is a fast, flavorful way to bring healthy, veggie-packed goodness to your table. Juicy mushrooms and bright, crisp broccoli are tossed in a savory, garlicky soy-ginger sauce that’s both satisfying and light. Ready in under 20 minutes, it’s perfect for busy weeknights or meal prep, offering a vegetarian dish that’s bursting with umami and crunch. It’s naturally adaptable—make it gluten-free, add protein, or spice it up to suit your taste. Serve over rice, noodles, or enjoy solo for a low-carb option. This stir-fry is budget-friendly, nutrient-rich, and so delicious it’ll become a staple in your kitchen, whether you’re a veggie lover or just craving something quick and wholesome.

Recipe Tips and Tricks

• High Heat is Key: Ensures veggies stay crisp and caramelize without steaming.
• Slice Mushrooms Evenly: Uniform pieces cook consistently and absorb sauce well.
• Blanch Broccoli: Quick boil keeps it vibrant and tender-crisp.
• Don’t Overcrowd Pan: Cook veggies in batches if needed to avoid sogginess.
• Taste Sauce First: Adjust soy, ginger, or honey before adding to stir-fry.
• Use Fresh Garlic: Powder lacks the bold, aromatic punch.
• Thicken Sauce: Add a cornstarch slurry for a glossy finish.
• Serve Immediately: Keeps veggies crisp and flavors vibrant.

Yield: 4 Servings

Mushroom and Broccoli Stir-Fry

Print

Quick stir-fry with savory mushrooms and crisp broccoli in garlicky soy sauce.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 22 minutes

Ingredients

• 1 tbsp fresh grated ginger
• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil (for cooking)
• 1 tsp cornstarch (optional, for slurry)
• 1 tsp honey
• 1 tsp toasted sesame seeds (optional)
• 2 cups broccoli florets
• 2 tbsp chopped green onions
• 3 cloves garlic, minced
• 3 tbsp low-sodium soy sauce
• 8 oz cremini or shiitake mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Prep Veggies: Clean mushrooms with a damp cloth; slice thinly. Cut broccoli into bite-sized florets.
2. Blanch Broccoli: Boil broccoli in salted water for 2 minutes; drain and plunge into ice water to keep crisp.
3. Make Sauce: Whisk soy sauce, honey, ginger, and cornstarch (if using) with 1 tbsp water in a bowl.
4. Taste Sauce: Adjust with more soy for saltiness or honey for sweetness—find your balance.
5. Heat Pan: Warm sesame oil and vegetable oil in a large wok or skillet over high heat.
6. Cook Mushrooms: Sauté mushrooms 4-5 minutes until golden and slightly caramelized; remove and set aside.
7. Stir-Fry Broccoli: Add broccoli to wok; cook 2-3 minutes until tender-crisp, stirring constantly.
8. Add Aromatics: Stir in garlic and mushrooms; cook 1 minute until fragrant.
9. Add Sauce: Pour sauce over veggies; toss 1-2 minutes until thickened and glossy.
10. Serve: Garnish with green onions and sesame seeds; serve hot over rice or noodles.

Notes

• Use a wok or large skillet for even, high-heat cooking.
• Blanching broccoli ensures vibrant color and perfect texture.
• Leftovers are great in wraps or as a grain bowl base.
• Serve immediately to maintain veggie crispness and flavor.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 140Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gSodium 6181mgCarbohydrates 18gFiber 7gSugar 4gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (8 oz): Cremini or shiitake for umami; sliced for quick cooking.
• Broccoli (2 cups, florets): Fresh for crunch; frozen if thawed and patted dry.
• Soy Sauce (3 tbsp): Low-sodium for control; tamari for gluten-free.
• Garlic (3 cloves, minced): Fresh for bold flavor; avoid overpowering.
• Ginger (1 tbsp, grated): Fresh for zesty warmth; ground (½ tsp) as substitute.
• Sesame Oil (1 tbsp): Toasted for nutty depth; vegetable oil as alternative.
• Honey (1 tsp): Balances savory flavors; agave or sugar for vegan.
• Cornstarch (1 tsp, optional): For glossy sauce; mix with 1 tbsp water.
• Green Onions (2 tbsp, chopped): Fresh garnish; chives as substitute.
• Sesame Seeds (1 tsp, optional): Toasted for crunch and presentation.

Variations and Substitutions

• Protein Boost: Add tofu, shrimp, or chicken for heartiness.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Veggie Swap: Try zucchini, bell peppers, or snap peas with broccoli.
• Spicy Kick: Add ½ tsp red pepper flakes or sriracha.
• Vegan: Naturally vegan; use agave instead of honey.
• Low-Carb: Serve solo or with cauliflower rice.
• Nutty Twist: Add cashews or peanuts for crunch.
• Sauce Swap: Use oyster sauce (non-vegetarian) or hoisin for variety.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Not recommended; veggies lose crispness.
• Reheating: Warm in skillet over medium heat; microwave softens texture.

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Until you can read, Mushroom and Bean Chili