There's something irresistibly satisfying about the sizzle of fresh vegetables hitting a hot pan. This Broccoli and Mushroom Stir Fry is a weeknight dream—crisp-tender broccoli, savory mushrooms, and a flavorful sauce that clings to every bite, ready in under 30 minutes.
I first whipped this up on a whim during a fridge clean-out, and it quickly became a staple. It’s healthy, super simple, and totally customizable—plus, it pairs beautifully with rice or noodles for a fast, filling meal the whole family loves.
It’s the kind of recipe that makes you feel like a kitchen pro without breaking a sweat. Let’s dig into why this stir fry belongs in your regular rotation.
Why You'll Love This Broccoli and Mushroom Stir Fry
If you’re searching for a recipe that’s quick, healthy, and packed with flavor, this is the one. This Broccoli and Mushroom Stir Fry checks all the boxes—and then some.
First off, it’s incredibly fast and easy. You’ll have dinner on the table in under half an hour, with just a few simple steps and minimal cleanup. It’s perfect for busy weeknights or when you just don’t feel like fussing with a complicated recipe.
It’s also wonderfully budget-friendly. Fresh broccoli and mushrooms are inexpensive and widely available year-round, and the rest of the ingredients are pantry staples like soy sauce, garlic, and sesame oil.
This dish is a nutrient powerhouse too. You’re getting a hearty dose of fiber, vitamins, and minerals, all wrapped up in a delicious, plant-based package. It’s naturally vegan and can easily be made gluten-free with the right soy sauce.
Lastly, the recipe is incredibly versatile. Add tofu for protein, toss in bell peppers or snap peas for more color, or swap out the sauce to suit your taste. It’s a blank canvas just waiting for your personal twist.
Once you try this once, you’ll be coming back to it again and again. Now, let’s take a closer look at what you’ll need to bring it all together.
Ingredients Notes

The beauty of this Broccoli and Mushroom Stir Fry lies in its simplicity. Every ingredient plays a role in creating a dish that’s both comforting and crave-worthy.
Broccoli is the star of the show here. I prefer using fresh florets, trimmed into bite-sized pieces for quick and even cooking. They add a satisfying crunch and a bright, slightly earthy flavor that balances beautifully with the umami notes in the sauce.
Mushrooms bring a rich, savory depth to the dish. Cremini mushrooms are my favorite—meaty and full of flavor—but white button or shiitake mushrooms work just as well. Slice them evenly so they cook at the same rate and soak up the sauce.
Garlic and ginger form the aromatic base that gives this stir fry its signature kick. Fresh is best here—grated or finely minced. They infuse the oil early on, creating a deeply flavorful foundation in every bite.
The stir fry sauce ties it all together. A combination of soy sauce, sesame oil, and a touch of brown sugar gives you that classic sweet-salty balance. A splash of rice vinegar adds brightness, while a bit of cornstarch thickens everything into a glossy glaze.
You won’t need much in the way of special equipment—just a large skillet or wok, a spatula, and a mixing bowl for the sauce. That’s it!
How To Make This Broccoli and Mushroom Stir Fry

Making this Broccoli and Mushroom Stir Fry is as easy as it gets. Let me walk you through the steps to guarantee a perfectly cooked, flavor-packed dish every time.
Start by prepping all your ingredients. Slice your mushrooms, trim the broccoli into florets, and mince your garlic and ginger. This recipe moves quickly once the heat is on, so having everything ready is key.
In a small bowl, whisk together the sauce: soy sauce, toasted sesame oil, brown sugar, rice vinegar, and a bit of cornstarch dissolved in water. Set it aside—it'll come into play later when we bring everything together.
Next, heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté them for 5–6 minutes until they’re golden brown and have released most of their moisture. Transfer them to a plate and set aside.
Add another drizzle of oil to the pan, then toss in the garlic and ginger. Stir for just 30 seconds, until fragrant, then add the broccoli along with a splash of water. Cover the pan for a minute or two to let the broccoli steam slightly, then uncover and stir-fry until crisp-tender.
Now bring the mushrooms back into the pan. Give the sauce a final stir and pour it over the veggies. Stir continuously for 2–3 minutes as the sauce thickens and glazes everything beautifully.
From start to finish, the whole process takes about 25 minutes. You’ll know it’s done when the broccoli is tender but still bright green, and the mushrooms are glossy and flavorful.
Storage Options
Leftovers? You’re in luck—this stir fry holds up beautifully in the fridge and makes a great next-day lunch.
To store, let the dish cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 4 days, making it perfect for meal prep.
You can also freeze it, though the texture of the broccoli may soften a bit after reheating. Use freezer-safe bags or containers and store for up to 2 months. Thaw overnight in the fridge before reheating.
For best results, reheat on the stovetop over medium heat, adding a splash of water to loosen the sauce. You can microwave it too—just cover loosely and heat in 30-second bursts, stirring between each.
Variations and Substitutions
One of the best things about this stir fry is how flexible it is. You can easily switch things up based on what you have in the fridge or what you’re craving.
For added protein, toss in cubes of tofu or tempeh. Cook them until golden and crisp before adding to the stir fry. Chicken or shrimp also work great if you’re not keeping it vegetarian.
Swap out the veggies! Bell peppers, snap peas, carrots, or baby corn all fit in beautifully. Just adjust the cooking time so everything stays tender-crisp.
To make it gluten-free, use tamari or coconut aminos in place of soy sauce. Double-check your other ingredients to ensure they’re certified gluten-free too.
Want a little heat? Add a pinch of red pepper flakes or a squirt of sriracha to the sauce. It gives the dish a nice kick without overpowering the other flavors.
Feel free to serve it over anything you like—steamed rice, brown rice, quinoa, or noodles all make a great base. This dish is your canvas, and you’re the artist.
PrintBroccoli And Mushroom Stir Fry Recipe
This Broccoli and Mushroom Stir Fry recipe is a flavorful, quick, and healthy dish perfect for busy weeknights. Packed with fresh vegetables and a savory sauce, it's a delicious vegan-friendly option that comes together in under 30 minutes. Serve it over rice or noodles for a satisfying, plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
-
2 cups broccoli florets
-
1 ½ cups sliced mushrooms (button or cremini)
-
1 tablespoon vegetable oil
-
2 cloves garlic, minced
-
1 teaspoon ginger, minced
-
3 tablespoons soy sauce
-
1 tablespoon oyster sauce (optional for non-vegan)
-
1 teaspoon sesame oil
-
½ teaspoon red chili flakes (optional)
-
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
-
Salt and pepper to taste
-
Sesame seeds and green onions for garnish
Instructions
-
Heat oil in a large pan or wok over medium-high heat.
-
Add garlic and ginger, sauté for 30 seconds.
-
Add broccoli and mushrooms, stir-fry for 5–6 minutes until tender-crisp.
-
Stir in soy sauce, oyster sauce (if using), sesame oil, and chili flakes.
-
Pour in cornstarch slurry, cook until sauce thickens.
-
Season with salt and pepper.
-
Garnish with sesame seeds and green onions. Serve hot.
Notes
-
Use tamari for a gluten-free version.
-
Add tofu or tempeh for extra protein.
-
Great with jasmine rice or soba noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 800mg
Leave a Reply