Mushroom and Broccoli Stir-Fry

Ingredients

  • 1 tablespoon vegetable oil (or sesame oil for more flavor)
  • 2 cups broccoli florets
  • 1 ½ cups sliced mushrooms (shiitake, cremini, or button)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon oyster sauce (optional for depth of flavor)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 teaspoon sugar (optional, balances flavors)
  • ¼ cup vegetable broth or water
  • Sesame seeds (for garnish)
  • Green onions, chopped (for garnish)
  • Cooked rice or noodles (for serving)

Instructions

  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add the garlic and ginger, sauté for 30 seconds until fragrant.
  3. Add the mushrooms and cook for about 3–4 minutes until they begin to brown and release moisture.
  4. Add the broccoli and stir-fry for another 3–4 minutes. If needed, add a splash of water and cover the pan briefly to steam the broccoli.
  5. In a small bowl, mix the soy sauce, oyster sauce (if using), sugar, and vegetable broth.
  6. Pour the sauce over the vegetables and stir well.
  7. Add the cornstarch slurry and stir until the sauce thickens and coats the vegetables (about 1–2 minutes).
  8. Taste and adjust seasoning if needed.
  9. Remove from heat, garnish with sesame seeds and green onions.
  10. Serve hot over rice or noodles.

Let me know if you’d like to add tofu, chicken, or another protein!

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