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Broccoli and Mushroom Stir Fry – Fresh, Fast & Packed with Umami

This Broccoli and Mushroom Stir Fry is a quick, delicious way to get dinner on the table in no time. Packed with crisp-tender broccoli, juicy mushrooms, and a bold, garlicky sauce, it’s perfect on its own over rice or as a veggie side dish. Whether you’re craving a meatless meal or an easy way to eat more veggies, this recipe delivers big flavor with minimal effort! 🥦✨
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

🥦 Veggies
  • 4 cups broccoli florets
  • 8 oz mushrooms sliced (button, cremini, or shiitake)
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced (optional)
🥣 Sauce
  • ¼ cup low-sodium soy sauce
  • 2 tbsp oyster sauce or hoisin for vegetarian
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • ¼ cup water
  • 1 tsp cornstarch
🌿 Optional Toppings
  • Sesame seeds
  • Sliced green onions
  • Crushed peanuts
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  • Stainless steel inner pot • Safety lock & overheat protection
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Equipment

  • Large skillet or wok
  • Mixing bowls
  • Knife & cutting board
  • Measuring cups & spoons
  • Wooden spoon or spatula

Method
 

Step 1: Prep the Sauce
  1. In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, water, and cornstarch until smooth.
Step 2: Stir Fry the Veggies
  1. Heat a large skillet or wok over medium-high heat; add 1 tbsp oil.
  2. Add garlic (and ginger if using); cook 30 seconds until fragrant.
  3. Add mushrooms; sauté 3 minutes until softened.
  4. Add broccoli; stir fry 3–4 minutes until bright green and crisp-tender.
Step 3: Add the Sauce
  1. Pour sauce into the skillet; toss everything to coat.
  2. Cook 1–2 minutes until sauce thickens and veggies are coated and glossy.
Step 4: Serve
  1. Plate over steamed rice or noodles.
  2. Garnish with sesame seeds or green onions if desired.

Notes

🥄 Variations
Add Protein: Stir in tofu, chicken, shrimp, or beef.
Spicy: Add chili flakes or sriracha.
Extra Veggies: Snap peas, bell peppers, or baby corn work great.
Low-Sodium: Use coconut aminos instead of soy sauce.
🧊 Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Reheat: Microwave or stir fry in a pan until hot.
Freezer: Not recommended; broccoli can get mushy.
❓ 10 FAQs
Can I use frozen broccoli?
Yes—thaw and pat dry before cooking.
What mushrooms are best?
Cremini, button, shiitake, or a mix.
Can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
Is it vegan?
Yes, if you use hoisin instead of oyster sauce.
Do I need a wok?
No—a large skillet works well.
How do I keep veggies crisp?
Cook over high heat and avoid overcrowding the pan.
Can I make it ahead?
Best fresh, but leftovers reheat well.
What goes well with it?
Rice, noodles, or quinoa.
Can kids eat this?
Absolutely—adjust sweetness or spice to taste.
How do I make it saucier?
Double the sauce ingredients.
🏁 Conclusion
This Broccoli and Mushroom Stir Fry is quick, healthy, and full of flavor—perfect for easy weeknight dinners or a veggie-packed side. It’s fresh, savory, and guaranteed to become a favorite! 🥦🍄