Broccoli and Mushroom Stir Fry

Introduction

What if you could make a takeout-style dinner in under 20 minutes—with half the calories and double the nutrients? With Google Trends showing a 45% increase in searches for “easy stir fry recipes,” this Broccoli and Mushroom Stir Fry delivers big on flavor, speed, and health. Packed with umami-rich mushrooms, crisp-tender broccoli, and a savory soy-ginger sauce, it’s a satisfying vegetarian dish that works for any night of the week.

Ingredients List

For the stir fry:

2 tablespoons neutral oil (avocado or vegetable)
2 cups broccoli florets
1½ cups sliced mushrooms (shiitake, cremini, or button)
1 small red bell pepper, julienned (optional for color and crunch)
2 garlic cloves, minced
1 teaspoon grated fresh ginger

For the sauce:

3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
½ teaspoon chili flakes (optional)

Garnishes:

Toasted sesame seeds
Sliced green onions
Cooked jasmine or brown rice for serving

Substitution Suggestions:

Use tamari for gluten-free
Add tofu or tempeh for protein
Swap in snap peas, carrots, or zucchini as needed

Timing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Step-by-Step Instructions

Step 1: Prepare the sauce

In a small bowl, whisk together soy sauce, hoisin, rice vinegar, sesame oil, and chili flakes. Set aside. Mix cornstarch slurry separately.

Step 2: Stir fry the veggies

In a large nonstick skillet or wok, heat oil over medium-high heat. Add garlic and ginger, cook for 30 seconds until fragrant. Toss in mushrooms and cook for 3–4 minutes until they begin to brown.

Add broccoli and bell pepper (if using). Stir fry for another 3–4 minutes until veggies are tender-crisp.

Step 3: Add the sauce

Pour in the sauce and stir to coat. Add the cornstarch slurry and stir until sauce thickens and becomes glossy, about 1–2 minutes.

Step 4: Serve

Serve hot over rice. Garnish with sesame seeds and green onions.

Nutritional Information (Per Serving – Serves 2)

Calories: 230 kcal
Protein: 7g
Carbs: 22g
Fat: 14g
Fiber: 4g
Sugar: 6g

Healthier Alternatives

Use steamed cauliflower rice for a low-carb version
Add edamame or tofu for added plant-based protein
Use low-sodium or coconut aminos to reduce sodium
Skip the hoisin for a lighter sauce

Serving Suggestions

Pair with jasmine, brown rice, or soba noodles
Add a fried or jammy egg for extra richness
Serve alongside miso soup or a cucumber salad
Drizzle with extra sesame oil or chili crisp for added depth

Common Mistakes to Avoid

Overcrowding the pan: Cook in batches if needed to avoid steaming the veggies
Skipping the slurry: It thickens the sauce to coat the veggies perfectly
Overcooking broccoli: Keep it crisp-tender for best texture and nutrition

Storing Tips

Store in an airtight container in the fridge for up to 3 days
Reheat gently in a skillet over low heat to avoid mushiness
Not freezer-friendly—mushrooms and broccoli lose texture

Conclusion

This Broccoli and Mushroom Stir Fry is a lightning-fast, nutrient-packed, and flavor-loaded meal that’s ideal for any weeknight. It’s budget-friendly, versatile, and totally addictive.

Try it this week and leave a comment with your favorite stir-fry add-ins! Don’t forget to subscribe for more wholesome, easy recipes.