Mushroom and Broccoli Stir-Fry Recipe

Ingredients

  • 2 cups broccoli florets
  • 1 cup sliced mushrooms (button or shiitake work well)
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil (or vegetable oil)
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons water
  • 1 teaspoon cornstarch (optional, for thickening)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Prep the veggies: Wash and cut the broccoli into bite-sized florets. Slice the mushrooms and onion, and mince the garlic and ginger.
  2. Make the sauce: In a small bowl, mix the soy sauce, oyster sauce (if using), and cornstarch with 2 tablespoons of water. Stir until smooth.
  3. Cook the veggies: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 1-2 minutes until slightly softened.
  4. Add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
  5. Add the mushrooms and broccoli. Stir-fry for about 5-7 minutes, or until the broccoli is tender-crisp and mushrooms are cooked through.
  6. Pour in the sauce and toss to coat everything evenly. Stir-fry for another 1-2 minutes until the sauce slightly thickens.
  7. Sprinkle with crushed red pepper flakes and sesame seeds, if desired.
  8. Serve: Remove from heat and serve hot over steamed rice or noodles.

If you’d like, I can adjust this for vegan, gluten-free, or add protein like chicken or tofu — just say the word!

Leave a Comment