Name: Broccoli and Mushroom Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable broth; 1 1/2 tablespoons light soy sauce; 1/2 teaspoon dark soy sauce; 1 teaspoon sugar; 1/4 teaspoon ground black pepper; 1/2 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons water; 1 lb broccoli, cut into bite-size florets; Pinch of salt; 2 1/2 tablespoons peanut oil; 1/2 lb button mushrooms, sliced; 4 dried Chinese chili peppers; 2 cloves garlic, minced; 1 tablespoon minced ginger; 2 green onions, sliced

Jump to Recipe· 4.3 from 7 reviews

I absolutely love how quick and flavorful this Broccoli and Mushroom Stir Fry Recipe comes together. It’s one of my go-to dishes when I want something vibrant, nourishing, and packed with fresh, wonderful textures. The crisp-tender broccoli and meaty mushrooms, paired with aromatic garlic, ginger, and a touch of heat from dried chili peppers, make every bite a delight. This recipe feels like a warm hug on a plate, and I always find myself craving it again soon after.

Why You’ll Love This Broccoli and Mushroom Stir Fry Recipe

When I make this Broccoli and Mushroom Stir Fry Recipe, what really excites me is the perfect balance of textures and flavors it delivers. The broccoli stays crisp and fresh thanks to a quick steaming step, while the mushrooms get beautifully browned and savory from searing. The sauce is where magic happens; it’s savory with a subtle sweetness and a hint of spice that just wakes up your taste buds. Every mouthful feels balanced and satisfying without being heavy.

Another reason I adore this recipe is how fast and straightforward it is. I often come home tired and don’t want to fuss over complicated steps, and this stir fry is my lifesaver—it’s done in just about 20 minutes! Whether I’m cooking a simple weeknight meal or need a colorful side for guests, it’s always a winner. Plus, it’s incredibly versatile and can adapt easily to dietary needs, which makes it a staple in my kitchen.

Ingredients You’ll Need

The image shows six small white bowls and plates with different ingredients arranged on a white marbled surface. The top right white plate holds bright green broccoli florets spread evenly. Below it, a small beige plate contains finely chopped white garlic, light yellow ginger, and bright green chopped scallions arranged in three small piles. Near the bottom left, a white plate filled with many light brown mushrooms sliced thinly, their cream-colored inner parts visible. Above that, a white bowl with a dark brown sauce and bubbles floating on the surface with a metal spoon inside. Beside it, an empty white bowl with a metal spoon resting inside. To the right of the small beige plate, there is a tiny clear glass bowl holding three dried red chili peppers. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are delightfully simple yet essential for achieving the delicious balance of flavors and textures. Each one plays a key role, whether it’s adding color, crunch, or depth to the dish.

Broccoli: Fresh broccoli florets bring a satisfying crunch and vibrant green color that makes this dish visually appealing.
Button mushrooms: I love how these add a meaty, savory element that complements the broccoli perfectly.
Vegetable broth: Used in the sauce to enhance the savory base without overpowering the vegetables.
Light and dark soy sauce: These create that signature umami flavor and a rich color for the sauce.
Sesame oil: A small amount gives the dish a subtle nutty aroma that makes all the difference.
Garlic and ginger: Fresh aromatics that build the flavor foundation and bring warmth.
Dried Chinese chili peppers: They add gentle heat and a lovely smoky undertone once cooked.
Cornstarch slurry: This thickens the sauce to a perfect glossy finish that clings to the veggies.
Peanut oil: Great for high-heat stir frying with a subtle nutty flavor that won’t compete.
Green onions: Sprinkled in for freshness and a bit of sharpness at the end.

Directions

Step 1: Begin by mixing the sauce ingredients in a small bowl—vegetable broth, light and dark soy sauce, sugar, black pepper, and sesame oil—and set this aside to let the flavors meld.

Step 2: In another small bowl, stir together the cornstarch and water to make the slurry. This will ensure your sauce thickens nicely later without clumping.

Step 3: Heat 1/4 cup of water in a large skillet over medium-high heat until it boils. Add the broccoli florets and sprinkle them with a pinch of salt, then cover the pan and let the broccoli steam for about 1 minute. When you remove the lid, stir the broccoli until it’s just tender yet still crisp and the water has evaporated. Transfer the broccoli to a large plate to keep it separate for now.

Step 4: Wipe your pan clean with paper towels and add 2 tablespoons of peanut oil. Crank the heat up to high and add the sliced mushrooms. Let them sear undisturbed for 1 minute so they brown nicely. Then stir and flip occasionally for an additional 2 to 3 minutes, cooking until the mushrooms are deeply browned and their juices have evaporated.

Step 5: Push the mushrooms to one side of the hot pan and pour in the remaining 1/2 tablespoon of oil on the empty side. Add the dried Chinese chili peppers, minced garlic, minced ginger, and sliced green onions. Stir these gently until the chili peppers darken in color and everything becomes aromatic, then mix everything together evenly.

Step 6: Add the steamed broccoli back into the pan with the mushrooms and aromatics. Pour the prepared sauce over the vegetables and stir well. Cook for about 30 seconds to let those flavors mingle.

Step 7: Give your cornstarch slurry a quick stir to ensure it’s smooth, then slowly pour it into the pan while stirring constantly. Continue to cook and stir for 1 to 2 minutes until the sauce thickens and becomes glossy, beautifully coating the broccoli and mushrooms. Once ready, transfer everything to a large serving plate and enjoy the stir fry hot.

Servings and Timing

This Broccoli and Mushroom Stir Fry Recipe serves about 3 to 4 people, depending on portion sizes and whether it’s a side or main dish. The prep time is roughly 10 minutes, which includes chopping and measuring. Cook time is about 10 minutes, making the total time from start to finish just 20 minutes—perfect for a fast weeknight meal that doesn’t compromise on flavor. There’s no resting time required, so you can serve it hot and fresh as soon as it’s done.

How to Serve This Broccoli and Mushroom Stir Fry Recipe

A close-up view of a bowl filled with cooked broccoli florets, light green in color with tender stalks, mixed with sliced brown mushrooms and whole dried red chilies, all lightly coated in a glossy sauce. The bowl is light brown and sits on a white marbled surface. To the side, there is a small white jar with a blue pattern, a wooden bowl with coarse white salt, and a pair of dark wooden chopsticks resting near the bowl. A blue cloth is partially visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

I usually love serving this stir fry piping hot, right off the stove, so the sauce is luscious and the veggies maintain their crispness. It’s fantastic as a colorful side dish alongside steamed jasmine or basmati rice, which helps soak up the sauce perfectly. If I want to boost the protein, I often serve it with grilled tofu or shredded chicken on the side for a more substantial meal.

For garnishing, a sprinkle of toasted sesame seeds or a handful of chopped fresh cilantro always elevates the presentation and adds a lovely aroma. If you want a bit more heat, I’ll sometimes scatter some extra sliced fresh chilies or drizzle a little chili oil on top. It makes the dish pop both visually and taste-wise.

When it comes to drinks, I enjoy pairing this stir fry with a crisp white wine like Sauvignon Blanc or a light, floral green tea. These pairings refresh your palate and complement the vibrant flavors wonderfully. This dish works beautifully for casual family dinners, potlucks, or even a cozy weeknight meal when you want something healthy but exciting on your plate.

Variations

One of my favorite things about this Broccoli and Mushroom Stir Fry Recipe is how easy it is to customize. If you want to switch things up, try using different mushrooms such as shiitake or cremini for more earthiness. You can also swap broccoli for broccolini or even add snap peas or bell peppers for extra color and crunch.

If you follow a gluten-free diet, I recommend using tamari in place of soy sauce — it delivers that rich umami flavor without gluten. For a vegan option, this recipe already fits perfectly, but you could turn it into a hearty main course by adding crispy tofu cubes or tempeh. To add more depth, try tossing in a tablespoon of hoisin sauce or a splash of rice vinegar for a touch of tang.

For a slightly smoky flavor, you could finish cooking by briefly stir-frying the veggies over higher heat or adding a pinch of smoked paprika to the sauce. I’ve also played around with using a wok instead of a skillet, and the high heat of a wok helps develop extra wok hei — that amazing charred aroma that takes stir fries to the next level.

Storage and Reheating

Storing Leftovers

If you have leftovers (which happens rarely in my house!), store them in an airtight container in the refrigerator. Use glass containers if possible, as they retain flavor well and don’t absorb odors. The stir fry will keep fresh for up to 3 days when refrigerated properly.

Freezing

I generally don’t recommend freezing this dish because broccoli tends to get mushy upon thawing, which affects the texture. However, if you do want to freeze it, spread the stir fry in a single layer on a baking sheet and freeze until firm, then transfer to airtight freezer bags or containers. Consume within 1 month for best quality, and be aware the texture will be softer once reheated.

Reheating

The best way to reheat this Broccoli and Mushroom Stir Fry Recipe is in a hot skillet or wok over medium heat. Add a splash of water or vegetable broth to help loosen up the sauce and prevent sticking. Stir frequently until heated through but avoid microwaving if you want to preserve that fresh stir-fry crispness and texture. Microwaves can sometimes make the broccoli soggy and diminish the vibrant flavors.

FAQs

Can I use frozen broccoli for this stir fry?

While fresh broccoli works best for its texture and color, you can use frozen broccoli if that’s what you have on hand. Just be sure to thaw it completely and pat it dry to avoid excess water in the pan. The cooking time may need slight adjustment to prevent sogginess.

Is this recipe spicy?

The recipe has a gentle level of heat from the dried Chinese chili peppers, which adds warmth without overwhelming the dish. If you prefer it milder, simply reduce the number of chilies or omit them altogether. For more heat, add fresh chilies or a dash of chili oil.

Can I make this stir fry ahead of time?

You can prep the vegetables, sauce, and slurry ahead to save time, but I recommend cooking just before serving for the best flavor and texture. Stir fries are best enjoyed fresh, as the vegetables stay crisp and the sauce glossy when hot.

What can I serve instead of rice?

This stir fry pairs wonderfully with other grains like quinoa, couscous, or even noodles such as soba or rice noodles. For a low-carb option, try serving it over cauliflower rice or alongside roasted sweet potatoes.

How can I make this recipe gluten-free?

Simply swap out the light and dark soy sauces for gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, making this dish easy to adapt without sacrificing flavor.

Conclusion

I hope you feel inspired to try this Broccoli and Mushroom Stir Fry Recipe as soon as possible. It’s a dish that always brings me joy because of its fresh flavors, speedy preparation, and comforting warmth. Whether you’re cooking for yourself or sharing with loved ones, it’s sure to become a beloved favorite like it is in my kitchen. Enjoy every bite!