Broccoli And Mushroom Stir Fry Recipe

There's something irresistible about the savory aroma of garlic, broccoli, and mushrooms sizzling in a hot pan. This quick and colorful stir fry delivers bold flavor, vibrant crunch, and a touch of umami in every bite.

I first whipped this up on a busy weeknight when all I had in the fridge were a few mushrooms and a lonely crown of broccoli. What started as a last-minute dinner hack turned into a go-to dish I now make weekly. It’s fast, healthy, and perfect for pairing with rice or noodles for a satisfying meatless meal.

Let’s dive into why this stir fry deserves a spot in your regular rotation.

Why You'll Love This Broccoli and Mushroom Stir Fry

Get ready to meet your new favorite weeknight dinner. This stir fry isn’t just easy to make—it’s a delicious, wholesome dish that’s incredibly flexible, too.

First, let’s talk about speed. From start to finish, this dish takes just 20 minutes. That includes prep and cook time, making it an absolute lifesaver on busy evenings when takeout feels tempting but time is tight.

It’s also super healthy. Packed with fiber-rich broccoli and antioxidant-loaded mushrooms, this stir fry is naturally vegan, low in calories, and full of feel-good nutrients. You get all the flavor, without the guilt.

Budget-friendly? Absolutely. With just a handful of common vegetables, a basic stir-fry sauce, and pantry staples like soy sauce and sesame oil, you can feed a family without breaking the bank.

And if you like to mix things up, this recipe is endlessly versatile. Add tofu or tempeh for protein, toss in bell peppers for extra color, or spice it up with chili flakes or Sriracha. The base is solid—what you build on it is up to you.

Now, let’s break down what you’ll need.

Ingredient Notes

The beauty of this stir fry lies in its simplicity. You don’t need any exotic ingredients—just a few fresh vegetables and some pantry staples to pull everything together.

Broccoli is the star of this dish. I prefer using fresh broccoli florets, cut into bite-sized pieces for even cooking. They provide a satisfying crunch and soak up the savory sauce beautifully. If you’re using frozen broccoli, just be sure to thaw and drain it well to avoid excess moisture in the pan.

Mushrooms bring earthy depth and umami richness. I love using cremini or baby bella mushrooms because they hold their shape and flavor when sautéed. Slice them evenly so they cook at the same rate. Button mushrooms work well too, but might have a slightly milder taste.

Garlic and ginger are the aromatic backbone of the stir fry. Freshly minced garlic adds punch, while grated ginger gives a subtle, peppery warmth that lifts the whole dish. Don’t skip them—they’re key to building flavor fast.

Soy sauce and sesame oil are essential to the sauce. The soy sauce provides saltiness and umami, while a splash of toasted sesame oil adds richness and a slightly nutty finish. A dash of rice vinegar or lime juice balances it all out with a hint of acidity.

For equipment, all you need is a large skillet or wok. A nonstick or cast-iron pan works great—just make sure it gets nice and hot before adding the veggies to get that perfect stir fry sear.

How To Make This Broccoli and Mushroom Stir Fry

This dish comes together in just a few easy steps. A little prep and a hot pan are all you need for stir fry success.

Start by prepping your veggies. Wash and chop the broccoli into small florets and slice the mushrooms evenly. Mince your garlic and grate the ginger so everything is ready to go when the heat hits.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once it’s shimmering hot, add the garlic and ginger. Stir them around quickly—just 30 seconds or so—until they’re fragrant but not browned.

Add the mushrooms next. Spread them out in the pan and let them cook undisturbed for a couple of minutes to help them brown. Then stir and cook for another 3-4 minutes until they release their juices and begin to caramelize.

Toss in the broccoli and stir well to combine. Cook for about 5-7 minutes, stirring frequently. You want the broccoli to be tender-crisp—bright green with a little snap left in the bite. If your pan gets too dry, add a splash of water to help steam the broccoli.

Now it’s time to pour in your sauce: a mixture of soy sauce, sesame oil, and a touch of rice vinegar or lime juice. Stir everything together and let the sauce bubble for a minute or two, coating the veggies in its glossy, savory goodness.

The entire process should take around 15–20 minutes. Once it’s done, serve it hot over steamed rice, noodles, or enjoy it on its own for a low-carb meal.

Storage Options

This stir fry stores beautifully, making it ideal for meal prep or leftovers.

If you have extra, let it cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 4 days. When storing with rice or noodles, pack them separately to maintain the best texture.

You can also freeze it for later. Spoon the cooled stir fry into freezer-safe containers or zip-top bags and store for up to 2 months. Just note that the texture of the broccoli may soften slightly upon reheating.

To reheat, microwave it for 1-2 minutes, stirring halfway through. Alternatively, toss it back into a hot skillet with a splash of water or soy sauce to refresh the flavors and restore some of that original crispness.

Variations and Substitutions

One of the best things about this stir fry is how easy it is to adapt based on what you have in your fridge.

Want to add protein? Try cubed tofu or tempeh for a fully plant-based version. For a meat option, thinly sliced chicken breast or shrimp stir-fried at the start would be delicious additions.

Looking to change up the vegetables? Bell peppers, snap peas, baby corn, or shredded carrots all work well. Just adjust cooking times so nothing gets too soggy or underdone.

If you’re gluten-free, substitute tamari or coconut aminos for the soy sauce. You can also opt for avocado or olive oil in place of sesame oil if needed, though you’ll lose some of the nutty depth.

Craving more heat? Add crushed red pepper flakes, a squirt of Sriracha, or even fresh chili slices to spice things up.

Don't be afraid to play around with flavors and textures. This recipe is designed to be forgiving and flexible—perfect for clearing out your crisper drawer or creating something new each time.

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