Broccoli And Mushroom Stir Fry Recipe

There's something deeply comforting about the sizzling sound of a stir fry coming together in a hot skillet. This Broccoli and Mushroom Stir Fry delivers all the umami-rich, savory flavor you crave—without the takeout bill or the wait.

I first whipped this up on a whim, staring at a lonely head of broccoli and a pack of mushrooms in my fridge. Since then, it’s become my go-to solution for fast, healthy weeknight meals—packed with flavor, easy on the budget, and a hit with both veggie-lovers and meat-eaters alike.

With just a handful of pantry staples and fresh vegetables, this stir fry comes together in under 30 minutes. Let’s dive into why this recipe belongs in your weekly rotation.

Why You’ll Love This Broccoli and Mushroom Stir Fry

Get ready to meet your new favorite meatless main—or easy side dish. This Broccoli and Mushroom Stir Fry is quick, flavorful, and flexible enough to make any night of the week a winner.

First off, it’s lightning fast. From prep to plate in under half an hour, this is the kind of recipe you can pull together after a long day without breaking a sweat. No fancy tools, no complicated steps—just a hot pan and a bit of chopping.

You’ll also love how budget-friendly it is. With just broccoli, mushrooms, and a few pantry staples like soy sauce and garlic, this dish proves you don’t have to spend a lot to eat well. Great for feeding a family or meal prepping on a dime.

And let’s talk about flavor—it’s next level. The earthy mushrooms and crisp-tender broccoli soak up the savory, slightly sweet sauce, creating an irresistible balance of taste and texture. Serve it over rice or noodles and you’ve got a dish that rivals any restaurant.

Finally, it’s endlessly versatile. Want to add tofu? Go for it. Toss in bell peppers, snap peas, or carrots? Yes, yes, and yes. This recipe plays well with whatever you’ve got in the fridge.

Next, let’s look at the simple yet powerful ingredients that bring this dish to life.

Ingredients Notes

The beauty of this stir fry lies in its simplicity. Each ingredient contributes something special to the final dish—whether it’s crunch, umami, or depth of flavor.

Broccoli is the star of the show. I recommend using fresh florets for the best texture. When cooked just right, they stay bright green and slightly crisp, providing the perfect contrast to the tender mushrooms. If you’re in a pinch, frozen broccoli works too—just thaw and pat dry before adding to the pan.

Mushrooms bring a savory, meaty quality that gives this vegetarian dish real staying power. Cremini mushrooms are my favorite—they're a little heartier and more flavorful than white buttons. Slice them thick to keep their shape during cooking.

Soy sauce is the backbone of the stir fry sauce. It adds saltiness and depth. Use low-sodium soy sauce if you’re watching your salt intake, or substitute tamari for a gluten-free version without losing any flavor.

Garlic and ginger are key aromatics here. Freshly minced is best, and they should be sautéed just until fragrant—about 30 seconds. They create that signature stir fry base that smells amazing and tastes even better.

You’ll also need a neutral oil with a high smoke point—like avocado, vegetable, or canola oil—for stir frying. A splash of sesame oil at the end adds richness and that unmistakable nutty aroma. As for equipment, a wok works best for high-heat cooking, but a large nonstick skillet will do just fine.

How To Make This Broccoli and Mushroom Stir Fry

Making this stir fry couldn’t be easier. Here’s how to bring it all together in a few simple steps.

Start by prepping your vegetables. Cut the broccoli into bite-sized florets and slice the mushrooms about ¼ inch thick. Keep everything as uniform as possible for even cooking. Mince your garlic and ginger so they’re ready to go—this dish moves quickly once it hits the pan.

Heat your oil in a large skillet or wok over medium-high heat. You want the pan hot enough that a drop of water sizzles on contact. Add the mushrooms first—they need more time to brown and release their moisture. Let them cook undisturbed for a few minutes before stirring to get a nice sear.

Next, add the broccoli and a splash of water. The water helps steam the broccoli slightly while keeping it bright and crisp. Stir occasionally and cook for about 3–4 minutes, until the broccoli is tender-crisp and vibrant green.

Push the veggies to the side of the pan and add the garlic and ginger to the center. Let them sizzle for about 30 seconds, just until fragrant. Then stir everything together so the aromatics coat the vegetables.

Pour in your stir fry sauce—a simple mix of soy sauce, a touch of brown sugar, rice vinegar, and cornstarch slurry. The cornstarch helps the sauce thicken quickly, creating that glossy, clingy texture you want in a stir fry. Cook for another 1–2 minutes until the sauce bubbles and coats the veggies.

Finish with a drizzle of toasted sesame oil for a final flavor boost, and you’re ready to serve. From start to finish, you’re looking at just about 25 minutes total.

Storage Options

This dish stores beautifully, making it a great option for meal prep or leftovers.

Let any leftovers cool completely before transferring them to an airtight container. Stored in the fridge, your stir fry will stay fresh for up to 4 days. It’s perfect for reheating for lunch or a quick dinner later in the week.

If you’d like to freeze it, portion the cooled stir fry into freezer-safe bags or containers. It will keep for up to 2 months. To reheat, thaw overnight in the fridge and warm gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

When reheating, be careful not to overcook the broccoli—it’s best to heat just until everything is warmed through. A quick toss in a hot skillet helps revive the texture nicely.

Variations and Substitutions

One of the best parts of this stir fry is how easy it is to tweak based on what you have.

Looking for more protein? Add tofu or tempeh for a vegetarian boost. Just pan-fry until golden and toss in with the veggies during the last couple of minutes. For a non-veggie version, cooked chicken or shrimp works beautifully too.

Try mixing up the vegetables. Bell peppers, snow peas, carrots, and even zucchini are great add-ins. Just be mindful of cooking times—softer veggies go in later, while firmer ones need more time in the pan.

Need a gluten-free version? Just sub in tamari or coconut aminos for the soy sauce, and double-check that your other ingredients are certified gluten-free.

Prefer it spicy? Add a pinch of red pepper flakes, a few dashes of sriracha, or even a spoonful of chili garlic sauce to the stir fry sauce for a flavorful kick.

Don’t be afraid to play around with what’s in your fridge. This recipe is super forgiving, so go ahead and experiment—you might just discover your new favorite combo.

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