Go Back

Broccoli and Mushroom Stir Fry

This stir fry combines crisp-tender broccoli florets with earthy mushrooms, cooked quickly over high heat with garlic and soy sauce. The dish features a balanced texture of crunch and tenderness, with a glossy, flavorful sauce coating each bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups broccoli florets fresh and trimmed
  • 1 cup mushrooms sliced, such as shiitake or cremini
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce use gluten-free if needed
  • 1 teaspoon sesame oil optional but adds depth
  • 1 tablespoon vegetable oil for stir-frying

Equipment

  • Wok or large skillet
  • Cooking spoon or spatula

Method
 

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering and fragrant.
  2. Add the sliced mushrooms and sauté, stirring constantly, until they become tender and start to brown slightly, about 3-4 minutes. The mushrooms should release their aroma and develop a darker color.
  3. Add the minced garlic to the pan and cook for about 30 seconds, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn it.
  4. Toss in the broccoli florets and stir quickly, coating them in the garlic and oil. Cook for 2-3 minutes, until the broccoli turns bright green and is crisp-tender but still has a slight crunch.
  5. Pour in the soy sauce and drizzle with sesame oil if using. Continue to stir-fry, ensuring the sauce evenly coats all the vegetables and begins to thicken slightly, about 1-2 minutes.
  6. Remove from heat once the broccoli is vibrant, the mushrooms are tender, and the sauce is glossy. Give everything a final toss to combine flavors evenly.
  7. Serve immediately in bowls or on plates, enjoying the quick texture contrast and rich aroma. This dish pairs well with steamed rice or noodles for a complete meal.