Introduction
Craving a meal that’s healthy, bold, and bursting with flavor? This Broccoli and Mushroom Stir-Fry is your go-to. Loaded with fresh veggies, spiced with dried Chinese chili peppers, and coated in a light yet savory soy-based sauce, it’s a lightning-fast dish that brings the essence of your favorite takeout right to your kitchen—without the grease or guilt.
Perfect as a main course or side dish, this stir-fry comes together in under 20 minutes and pairs perfectly with rice, noodles, or tofu. Packed with fiber, antioxidants, and plant-based goodness, it’s a satisfying meal that won’t leave you feeling heavy.
For more vibrant, plant-forward recipes like this, check out our full stir-fry and veggie collection at recipeservice.net, where we turn produce into craveable comfort.
🛒 Ingredients
🥦 Produce
1 lb broccoli florets
½ lb button mushrooms, sliced
2 green onions, sliced
4 dried Chinese chili peppers (adjust to heat preference)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
🥫 Canned Goods
2 tbsp vegetable broth
🧂 Condiments & Spices
1½ tbsp light soy sauce
½ tsp dark soy sauce
¼ tsp ground black pepper
1 tbsp cornstarch
Pinch of salt
1 tsp sugar
🛢 Oils & Liquids
2½ tbsp peanut oil
½ tsp sesame oil
2 tbsp water
👨🍳 Directions
🔥 Step 1: Prepare the Sauce
In a small bowl, whisk together:
1½ tbsp light soy sauce
½ tsp dark soy sauce
1 tbsp cornstarch
1 tsp sugar
2 tbsp vegetable broth
2 tbsp water
½ tsp sesame oil
A pinch of salt and ¼ tsp ground black pepper
Set aside. This sauce is the heart of the dish—umami-rich, glossy, and delicious.
🍳 Step 2: Stir-Fry the Aromatics
Heat 2 tbsp peanut oil in a large wok or skillet over medium-high heat.
Add dried Chinese chili peppers, garlic, and ginger.
Stir-fry for 30 seconds until fragrant—but don’t burn the garlic!
🍄 Step 3: Cook the Vegetables
Add the sliced mushrooms and stir-fry for 2–3 minutes until lightly browned.
Toss in the broccoli florets and stir-fry for another 2 minutes.
Pour in 2 tbsp water, cover with a lid, and let steam for 2–3 minutes until the broccoli turns bright green and slightly tender.
🥣 Step 4: Add Sauce and Finish
Give the sauce a quick stir and pour it into the pan.
Stir-fry everything together for another 2–3 minutes, until the sauce thickens and coats the vegetables.
Drizzle with the remaining ½ tbsp peanut oil and toss in the green onions.
Remove from heat and serve hot.
🍽️ Servings and Timing
Servings: 3–4 as a main, 4–6 as a side
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: ~20 minutes
🍴 Serving Suggestions
Serve over steamed jasmine or brown rice
Pair with rice noodles or soba
Add a fried or poached egg for protein
Sprinkle with toasted sesame seeds or crushed peanuts for crunch
🧑🍳 Variations
Mild Version: Skip or reduce the dried chili peppers.
Protein Boost: Add tofu, tempeh, or thin slices of beef, chicken, or shrimp.
Saucy Stir-Fry: Double the sauce and serve it bowl-style.
More Veggies: Add bell peppers, snap peas, or shredded carrots.
Gluten-Free: Use tamari instead of soy sauce.
🧊 Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Best eaten fresh. Freezing is not ideal due to broccoli’s texture after thawing.
Reheating:
Reheat in a skillet over medium heat until warmed through.
Add a splash of broth or water if the sauce thickens too much.
❓ 10 Frequently Asked Questions (FAQs)
- What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and used for seasoning. Dark soy sauce is thicker and adds color and depth. - Can I use other mushrooms?
Yes—shiitake, cremini, or oyster mushrooms work great. - What can I use instead of peanut oil?
Any neutral high-heat oil like canola or avocado oil works. But peanut oil gives a traditional flavor. - Is this dish spicy?
Yes, slightly—but you can control the heat by adjusting or omitting chili peppers. - Can I add meat to this dish?
Absolutely! Add cooked chicken, beef, or tofu after the veggies are stir-fried. - Can I use frozen broccoli?
Yes, but thaw and drain it well to avoid sogginess. - Why is my sauce too thick or too thin?
Cornstarch thickens quickly. Adjust with a splash of water or broth if it gets too thick. - Can I prep this ahead?
Yes! Chop veggies and mix the sauce up to a day in advance. - Is this dish vegan?
Yes, as written, it’s 100% plant-based. - What’s the best pan for stir-frying?
A wok is traditional, but a large nonstick or cast-iron skillet works just fine.
📝 Conclusion
This Broccoli and Mushroom Stir-Fry is proof that plant-based eating doesn’t have to be boring. It’s fast, flavorful, and full of satisfying texture, from the crunch of fresh broccoli to the meaty bite of sautéed mushrooms. The soy-ginger-garlic sauce brings it all together with bold, takeout-inspired flavor.
Whether you’re looking for a quick weeknight dinner or a meatless main to add to your rotation, this stir-fry delivers comfort, color, and crave-worthiness in every bite.
For more vegetable-forward meals and one-pan wonders, head over to recipeservice.net and dig into healthy dishes that actually satisfy.
Broccoli and Mushroom Stir-Fry – Quick, Spicy, and Savory Plant-Based Perfection
Ingredients
🥦 Produce
- 1 lb broccoli florets
- ½ lb button mushrooms sliced
- 2 green onions sliced
- 4 dried Chinese chili peppers adjust to heat preference
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
🥫 Canned Goods
- 2 tbsp vegetable broth
🧂 Condiments & Spices
- 1½ tbsp light soy sauce
- ½ tsp dark soy sauce
- ¼ tsp ground black pepper
- 1 tbsp cornstarch
- Pinch of salt
- 1 tsp sugar
🛢 Oils & Liquids
- 2½ tbsp peanut oil
- ½ tsp sesame oil
- 2 tbsp water
Instructions
🔥 Step 1: Prepare the Sauce
- In a small bowl, whisk together:
- 1½ tbsp light soy sauce
- ½ tsp dark soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 2 tbsp vegetable broth
- 2 tbsp water
- ½ tsp sesame oil
- A pinch of salt and ¼ tsp ground black pepper
- Set aside. This sauce is the heart of the dish—umami-rich, glossy, and delicious.
🍳 Step 2: Stir-Fry the Aromatics
- Heat 2 tbsp peanut oil in a large wok or skillet over medium-high heat.
- Add dried Chinese chili peppers, garlic, and ginger.
- Stir-fry for 30 seconds until fragrant—but don’t burn the garlic!
🍄 Step 3: Cook the Vegetables
- Add the sliced mushrooms and stir-fry for 2–3 minutes until lightly browned.
- Toss in the broccoli florets and stir-fry for another 2 minutes.
- Pour in 2 tbsp water, cover with a lid, and let steam for 2–3 minutes until the broccoli turns bright green and slightly tender.
🥣 Step 4: Add Sauce and Finish
- Give the sauce a quick stir and pour it into the pan.
- Stir-fry everything together for another 2–3 minutes, until the sauce thickens and coats the vegetables.
- Drizzle with the remaining ½ tbsp peanut oil and toss in the green onions.
- Remove from heat and serve hot.
Notes
Serve over steamed jasmine or brown rice Pair with rice noodles or soba Add a fried or poached egg for protein Sprinkle with toasted sesame seeds or crushed peanuts for crunch 🧑🍳 Variations
Mild Version: Skip or reduce the dried chili peppers. Protein Boost: Add tofu, tempeh, or thin slices of beef, chicken, or shrimp. Saucy Stir-Fry: Double the sauce and serve it bowl-style. More Veggies: Add bell peppers, snap peas, or shredded carrots. Gluten-Free: Use tamari instead of soy sauce. 🧊 Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3 days. Freezer:
Best eaten fresh. Freezing is not ideal due to broccoli’s texture after thawing. Reheating:
Reheat in a skillet over medium heat until warmed through. Add a splash of broth or water if the sauce thickens too much. ❓ 10 Frequently Asked Questions (FAQs)
1. What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and used for seasoning. Dark soy sauce is thicker and adds color and depth. 2. Can I use other mushrooms?
Yes—shiitake, cremini, or oyster mushrooms work great. 3. What can I use instead of peanut oil?
Any neutral high-heat oil like canola or avocado oil works. But peanut oil gives a traditional flavor. 4. Is this dish spicy?
Yes, slightly—but you can control the heat by adjusting or omitting chili peppers. 5. Can I add meat to this dish?
Absolutely! Add cooked chicken, beef, or tofu after the veggies are stir-fried. 6. Can I use frozen broccoli?
Yes, but thaw and drain it well to avoid sogginess. 7. Why is my sauce too thick or too thin?
Cornstarch thickens quickly. Adjust with a splash of water or broth if it gets too thick. 8. Can I prep this ahead?
Yes! Chop veggies and mix the sauce up to a day in advance. 9. Is this dish vegan?
Yes, as written, it’s 100% plant-based. 10. What’s the best pan for stir-frying?
A wok is traditional, but a large nonstick or cast-iron skillet works just fine. 📝 Conclusion
This Broccoli and Mushroom Stir-Fry is proof that plant-based eating doesn’t have to be boring. It’s fast, flavorful, and full of satisfying texture, from the crunch of fresh broccoli to the meaty bite of sautéed mushrooms. The soy-ginger-garlic sauce brings it all together with bold, takeout-inspired flavor. Whether you’re looking for a quick weeknight dinner or a meatless main to add to your rotation, this stir-fry delivers comfort, color, and crave-worthiness in every bite. For more vegetable-forward meals and one-pan wonders, head over to recipeservice.net and dig into healthy dishes that actually satisfy.