Mushroom and Broccoli Stir-Fry Recipe

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Ingredients

  • 2 cups broccoli florets
  • 2 cups mushrooms, sliced (button or shiitake work well)
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon oyster sauce (optional, for extra flavor)
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil (for stir-frying)
  • ½ teaspoon red chili flakes (optional, for spice)
  • ½ cup vegetable broth or water
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
  • Sesame seeds and sliced green onions (for garnish)

Instructions

  1. Heat a large pan or wok over medium-high heat. Add vegetable oil.
  2. Sauté garlic, ginger, and onion until fragrant (about 1 minute).
  3. Add mushrooms and cook for 3–4 minutes until they start to brown.
  4. Toss in broccoli florets and stir-fry for 2 minutes.
  5. Pour in soy sauce, oyster sauce, sesame oil, and vegetable broth. Stir well.
  6. Cover and let steam for 2–3 minutes until broccoli is tender but still crisp.
  7. Stir in the cornstarch slurry to slightly thicken the sauce.
  8. Sprinkle with sesame seeds and green onions before serving.

👉 Serve hot with steamed rice or noodles for a complete meal.

Would you like me to make this a quick 15-minute version (fewer ingredients, super fast), or keep it as a restaurant-style stir-fry?

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