Sautéed Mushroom and Broccoli Stir-Fry

By Muhammad Faizan

Sautéed Mushroom and Broccoli Stir-Fry

Description

This Sautéed Mushroom and Broccoli Stir-Fry is a quick, flavorful, and nutrient-packed dish featuring tender-crisp broccoli and savory mushrooms cooked in a light garlic-soy sauce. It takes under 20 minutes to make, works as a side or main dish, and pairs perfectly with rice, noodles, quinoa, or even protein options like tofu or chicken. Healthy, simple, and delicious—ideal for busy weeknights.

Ingredients

For the Stir-Fry

  • 2 cups broccoli florets

  • 2 cups sliced mushrooms (button, cremini, or shiitake)

  • 2 tbsp vegetable oil (or sesame oil for extra flavor)

  • 3–4 garlic cloves, minced

  • 1 small onion, sliced (optional)

  • 1 tsp grated ginger (optional but recommended)

For the Sauce

  • 2 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp oyster sauce or hoisin sauce (optional for richer flavor)

  • 1 tbsp water or vegetable broth

  • 1 tsp cornstarch (optional for thickening)

  • ½ tsp black pepper

  • ½–1 tsp chili flakes (optional)

Garnish

  • Toasted sesame seeds

  • Chopped green onions

Instructions

  1. Prepare the sauce
    In a small bowl, whisk together soy sauce, oyster/hoisin (if using), water/broth, cornstarch, black pepper, and chili flakes. Set aside.

  2. Heat the oil
    In a wok or large skillet, heat oil over medium-high heat.

  3. Sauté the aromatics
    Add garlic (and ginger & onions if using). Sauté for 20–30 seconds until fragrant.

  4. Add the mushrooms
    Cook for 3–4 minutes until the mushrooms begin to soften and release moisture.

  5. Add the broccoli
    Stir-fry for 3–5 minutes until bright green and tender-crisp.
    If you prefer softer broccoli, splash in 1–2 tbsp water and cover for 1 minute.

  6. Add the sauce
    Pour the prepared sauce over the veggies. Stir for 1–2 minutes until everything is coated and slightly thickened.

  7. Finish and serve
    Remove from heat, garnish with sesame seeds & green onions, and serve immediately.

Notes

  • Shiitake or cremini mushrooms give the best flavor but any type works.

  • For gluten-free, use tamari instead of soy sauce and skip oyster sauce.

  • Avoid overcooking broccoli—it should stay vibrant and slightly crisp.

Tips

  • High heat is key for a good stir-fry flavor.

  • Cut vegetables evenly for even cooking.

  • Add a splash of rice vinegar or lemon juice at the end for brightness.

  • Turn this into a full meal by adding tofu, chicken, shrimp, beef, or noodles.

  • For a low-carb option, serve over cauliflower rice.

Servings

Serves: 2 as a main dish, 3–4 as a side dish

Estimated Nutritional Info (per serving as a side)

(Values approximate)

  • Calories: ~120

  • Protein: 5 g

  • Carbohydrates: 12 g

  • Fiber: 3 g

  • Fat: 6 g

  • Sodium: ~550 mg

  • Sugar: 3 g

Health Benefits

  • Broccoli is high in fiber, vitamin C, vitamin K, and antioxidants that support immunity and digestion.

  • Mushrooms provide B-vitamins, selenium, and immune-boosting compounds.

  • Low in calories, making it great for weight management.

  • Plant-based, nutrient-dense, and anti-inflammatory.

  • Can support heart health due to low fat and high fiber content.

Q&A Section

Q: Can I make this ahead of time?

Yes! It keeps well in the fridge for up to 3 days. Reheat in a pan for best texture.

Q: What protein can I add?

Tofu, tempeh, chicken, shrimp, beef strips, or edamame work great.

Q: Can I use frozen broccoli?

Yes, but thaw and pat dry first or it may release too much water.

Q: Can I make it oil-free?

Yes—use a splash of vegetable broth to sauté the garlic and mushrooms.

Q: What can I serve this with?

Rice, quinoa, noodles, fried rice, or inside wraps for a veggie-packed lunch.

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