There are some recipes I come back to again and again when I want something quick, fresh, and comforting without making a huge production out of dinner. This broccoli and mushroom stir fry is definitely one of them.
I usually make it when I have a head of broccoli sitting in the fridge and a pack of mushrooms that needs to be used. Honestly, it’s one of those wonderfully simple recipes where a handful of basic ingredients turns into something that tastes much more exciting than you’d expect.
The broccoli stays bright green with just the right amount of crunch, while the mushrooms become tender, golden, and savory. Add plenty of garlic, a little soy sauce, and black pepper, and you’ve got a delicious vegetable dish that works with almost anything.
And the best part? It takes about 20 minutes from start to finish.
Why You’ll Love This Recipe
Quick and easy for busy weeknights
Uses simple, everyday ingredients
Naturally vegetarian
Packed with vegetables
Easy to customize
Delicious as a side dish or served over rice
Much better than letting those vegetables sit forgotten in the refrigerator!
Ingredients
For the Stir Fry
4 cups broccoli florets, cut into bite-sized pieces
8 oz (225 g) fresh mushrooms, sliced
2 tablespoons cooking oil, divided
3–4 cloves garlic, finely minced
1 tablespoon soy sauce
1 teaspoon oyster sauce (optional; omit for a vegetarian version)
½ teaspoon black pepper
¼ teaspoon salt, or to taste
½ teaspoon sesame oil
2 tablespoons water
Optional Garnishes
Sesame seeds
Sliced green onions
Red pepper flakes
A drizzle of chili oil
Freshly ground black pepper
How to Make Broccoli and Mushroom Stir Fry
1. Prepare the vegetables
Start by washing the broccoli and mushrooms. Cut the broccoli into small, fairly even florets so everything cooks at roughly the same rate.
Slice the mushrooms—not too thin, because I like them to still have some texture after cooking.
Mince the garlic and keep it ready. Once you start stir-frying, things move pretty quickly.
2. Cook the broccoli
Heat a large skillet, wok, or cast-iron pan over medium-high heat.
Add about 1 tablespoon of oil, followed by the broccoli. Stir-fry for 2–3 minutes.
Add the 2 tablespoons of water, then cover the pan for another 2 minutes. This little bit of steam helps the broccoli become tender without turning soft and mushy.
Remove the lid and let any remaining water cook off.
3. Add the mushrooms
Push the broccoli toward one side of the pan and add the remaining tablespoon of oil.
Add the sliced mushrooms in as even a layer as possible.
Let them cook for 3–5 minutes, stirring occasionally. The mushrooms will release some moisture at first, but keep cooking until that liquid evaporates and the mushrooms start turning golden around the edges.
This is where the flavor really starts to develop.
4. Add the garlic
Add the minced garlic and stir everything together.
Cook for about 30–60 seconds, just until the garlic becomes fragrant.
Don’t let it sit in the hot pan for too long because burnt garlic can become bitter.
5. Season everything
Add the soy sauce, oyster sauce if using, black pepper, and salt.
Toss the broccoli and mushrooms together until everything is evenly coated.
Cook for another minute or two so the sauce can cling to the vegetables.
6. Finish with sesame oil
Turn off the heat and drizzle over the ½ teaspoon sesame oil.
Give everything one final toss.
Taste and adjust the seasoning if needed. If you like a little heat, add some red pepper flakes or chili oil.
Cooking Tips for the Best Broccoli and Mushroom Stir Fry
Don’t overcrowd the pan.
This is probably my biggest tip. If the mushrooms are packed tightly into a small pan, they’ll steam instead of browning. Use a large skillet or cook them in batches if necessary.
Keep the broccoli slightly crisp.
Overcooked broccoli can become soft and dull. You want it tender enough to bite through but still pleasantly crisp.
Cook mushrooms until golden.
Don’t rush this step. Mushrooms contain quite a bit of water, so give them time to release that moisture and brown.
Use high-ish heat.
A good stir fry needs a hot pan. Medium-high heat usually works well on a home stove.
Go easy on the salt.
Soy sauce already adds quite a bit of saltiness, so taste before adding extra salt.
Add sesame oil at the end.
I prefer adding it after cooking because its nutty aroma stays much more noticeable.
Easy Variations
This recipe is very forgiving, so feel free to make it your own.
Add protein: Toss in cooked chicken, shrimp, beef, tofu, or tempeh.
Make it spicy: Add sliced fresh chilies, chili flakes, or chili oil.
Add more vegetables: Bell peppers, carrots, snow peas, onions, or baby corn work beautifully.
Make it saucier: Add another tablespoon or two of soy sauce mixed with a splash of water.
Make it vegetarian: Leave out the oyster sauce and use vegetarian mushroom sauce or additional soy sauce instead.
Add ginger: Freshly grated ginger gives the stir fry a lovely warm, aromatic flavor.
What to Serve With Broccoli and Mushroom Stir Fry
I usually serve this stir fry with steamed white rice or brown rice. The rice soaks up all those savory juices, making it surprisingly satisfying.
It’s also great with:
Fried rice
Noodles
Quinoa
Steamed jasmine rice
Egg fried rice
Grilled or roasted chicken
Tofu
Other Asian-inspired side dishes
For a simple weeknight meal, spoon the vegetables over hot rice and sprinkle some sesame seeds and green onions on top. That’s honestly all you need.
Approximate Nutrition Information
Nutrition will vary depending on the exact ingredients and amount of oil used.
Per serving, assuming 4 servings:
Calories: ~150
Protein: ~5 g
Carbohydrates: ~12 g
Fat: ~10 g
Fiber: ~4 g
Sodium: ~450–600 mg
For a lower-sodium version, use low-sodium soy sauce and reduce the amount of added salt.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes. Frozen broccoli works when fresh isn’t available. You don’t necessarily need to thaw it first, but keep in mind that frozen broccoli can release more water, so the finished stir fry may be slightly softer.
2. What mushrooms are best for stir fry?
Regular white button mushrooms and cremini mushrooms are both excellent choices. You can also use shiitake, oyster mushrooms, or a combination of several varieties for more texture and flavor.
3. How do I keep broccoli from getting mushy?
Don’t overcook it. Stir-fry the broccoli briefly and use a small amount of water to steam it. Once it’s bright green and just tender, move on to the next step.
4. Can I make this stir fry ahead of time?
Yes, although it’s best freshly cooked. Store leftovers in an airtight container in the refrigerator for about 3–4 days. Reheat them in a skillet over medium heat rather than cooking them for too long in the microwave, which can make the broccoli softer.
5. Can I add chicken or tofu?
Absolutely. For chicken, cook bite-sized pieces separately until fully cooked, then add them back toward the end. For tofu, I usually pan-fry cubes until golden before adding them to the finished stir fry.
Final Thoughts
This broccoli and mushroom stir fry is one of those recipes that proves healthy food doesn’t have to be complicated or boring. With crisp-tender broccoli, juicy golden mushrooms, fragrant garlic, and a simple savory sauce, you get a flavorful meal with very little effort.
I usually keep the seasoning simple, but that’s also what makes this recipe so easy to adapt. Add some chili if you like heat, toss in tofu for extra protein, or serve it over a big bowl of rice for a complete meal.
