Sautéed Mushroom and Broccoli Stir-Fry Recipe

Sautéed Mushroom and Broccoli Stir-Fry Recipe

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Sautéed Mushroom and Broccoli Stir-Fry is a quick and nutritious dish packed with earthy mushrooms and crisp-tender broccoli. This recipe is perfect for busy weeknights, providing a delicious combination of flavors and textures. Whether served as a side dish or paired with rice or noodles, it offers a satisfying meal loaded with essential nutrients. With the right balance of seasonings and a touch of garlic, this stir-fry brings out the natural umami of mushrooms while keeping the broccoli vibrant and fresh. The dish is not only easy to make but also highly customizable, making it an ideal choice for those seeking a healthy and delicious homemade meal.

Ingredients:

  • 2 cups broccoli florets
  • 1 ½ cups sliced mushrooms (button, cremini, or shiitake)
  • 1 tablespoon olive oil or sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce (or tamari for gluten-free option)
  • 1 teaspoon oyster sauce (optional for extra depth of flavor)
  • 1 teaspoon rice vinegar
  • ½ teaspoon red pepper flakes (optional for spice)
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon black pepper
  • 1 tablespoon water (if needed)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional for thickening)
  • 1 teaspoon sesame seeds (for garnish)
  • 2 tablespoons chopped green onions (for garnish)

Instructions:

  1. Heat a large pan or wok over medium-high heat and add olive oil or sesame oil.
  2. Once the oil is hot, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
  3. Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally until they release moisture and start to brown.
  4. Add the broccoli florets and stir well to combine with the mushrooms. Cook for another 3-4 minutes, allowing the broccoli to turn bright green while remaining crisp.
  5. In a small bowl, mix soy sauce, oyster sauce (if using), rice vinegar, honey or maple syrup, black pepper, and red pepper flakes. Stir well to combine.
  6. Pour the sauce over the sautéed mushrooms and broccoli, tossing everything together to ensure even coating.
  7. If the mixture appears dry, add a tablespoon of water and stir to deglaze the pan.
  8. If a thicker sauce is preferred, add the cornstarch-water mixture and stir continuously until the sauce slightly thickens.
  9. Turn off the heat and garnish with sesame seeds and chopped green onions for extra flavor and a pop of color.
  10. Serve hot as a side dish or pair with steamed rice, quinoa, or noodles for a complete meal.

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