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Broccoli and Mushroom Stir Fry Recipe

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4.3 from 7 reviews

This Broccoli and Mushroom Stir Fry is a quick and flavorful vegetable dish perfect for any weeknight. Combining fresh aromatics with a savory blend of Chinese seasonings, it delivers a deliciously satisfying taste that’s both vegan and adaptable to gluten-free diets. The broccoli is steamed to tender crispness, while mushrooms are seared to a rich brown, then combined with a fragrant mixture of garlic, ginger, and chili peppers, all coated in a glossy, thickened sauce.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • 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

Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Stir-Fry

  • 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

Instructions

  1. Prepare the Sauce. In a small bowl, combine vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil. Mix well and set aside to allow flavors to meld.
  2. Mix the Slurry. In another small bowl, stir together the cornstarch and water until fully dissolved to create the slurry, which will be used later to thicken the sauce.
  3. Steam the Broccoli. Heat 1/4 cup water in a large skillet over medium-high heat until boiling. Add broccoli florets and sprinkle with a pinch of salt. Cover and steam for 1 minute. Uncover and stir occasionally until broccoli is al dente and the water has evaporated. Transfer the broccoli to a large plate and set aside.
  4. Sear the Mushrooms. Wipe the skillet clean and add 2 tablespoons of peanut oil. Set heat to high. Add sliced mushrooms and let them sear undisturbed for 1 minute to develop a golden-brown crust. Then flip and continue cooking, stirring occasionally for 2 to 3 minutes until mushrooms are fully browned and any released moisture has evaporated.
  5. Sauté Aromatics. Push mushrooms to one side of the skillet. Add remaining 1/2 tablespoon oil to the empty side. Add dried Chinese chili peppers, minced garlic, minced ginger, and sliced green onions. Stir frequently until the chili peppers darken to a deep red, releasing their flavor. Then combine with the mushrooms and stir all ingredients together.
  6. Combine and Finish. Return the steamed broccoli to the pan. Pour in the prepared sauce and stir to coat all vegetables. Cook for 30 seconds to meld flavors. Stir the slurry mixture again to fully dissolve cornstarch, then drizzle into the skillet while continuously stirring. Cook until the sauce thickens and becomes glossy, coating the vegetables evenly. Remove from heat and transfer to a serving plate. Serve hot as a side dish or over steamed rice as a main course.

Notes

  • To make this dish gluten-free, substitute tamari for the soy sauce.
  • Adjust the number of dried chili peppers to control the spice level according to your preference.
  • For a nuttier flavor, consider finishing with a sprinkle of toasted sesame seeds.
  • Use fresh mushrooms if possible for better texture and taste.
  • This stir fry is best enjoyed immediately but can be refrigerated for up to 2 days and reheated gently on the stovetop.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Vegetable Stir Fry
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Vegan

Find it online: https://iamstarved.com/broccoli-and-mushroom-stir-fry-recipe/