Broccoli and Mushroom Stir Fry is one of those weeknight dinners that looks impressive but comes together surprisingly fast. It’s loaded with bold, savory flavor and hits the table in about 20 minutes. I make this regularly when I need something quick, wholesome, and genuinely satisfying.
There’s something about the smell of garlic and ginger hitting a hot pan that instantly makes the whole kitchen feel alive. This broccoli and mushroom stir fry came together for the first time on a night when the fridge was nearly empty and takeout wasn’t happening. The crispy-edged mushrooms, the tender-crisp broccoli, and that glossy umami sauce surprised me, and it’s been in regular rotation ever since.
It works beautifully as a light main dish over steamed rice or as a bold side next to your favorite protein. You’re going to love this one!
Table of Contents
Ingredients for Broccoli and Mushroom Stir Fry
I’ve made this stir fry enough times to know that keeping things fresh makes a real difference. I always reach for fresh broccoli over frozen since it holds its texture so much better during the high-heat cook. Here’s everything you’ll need:
For the Sauce:
- 2 tbsp vegetable broth
- 1 1/2 tbsp light soy sauce (use tamari for gluten-free)
- 1/2 tsp dark soy sauce (use tamari for gluten-free)
- 1 tsp sugar
- 1/4 tsp ground black pepper
- 1/2 tsp sesame oil
For the Slurry:
- 1 tbsp cornstarch
- 2 tbsp water
For the Stir-Fry:
- 1 lb broccoli, cut into bite-size florets
- Pinch of salt
- 2 1/2 tbsp peanut oil – my preference is peanut oil for its high smoke point and neutral, clean flavor
- 1/2 lb button mushrooms, sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced – I recommend fresh ginger here, not the jarred kind; it makes a real difference
- 2 green onions, sliced
Step-by-Step Instructions
In my experience, the biggest secret to a great stir fry is having everything prepped and ready before you turn on the heat. This dish moves fast once it starts, so get all your ingredients out and your sauce mixed before anything hits the pan.
Step 1: Mix all sauce ingredients together in a small bowl and set aside. In a second small bowl, stir together the cornstarch and water until fully combined. Set both aside near the stove.
Step 2: Pour 1/4 cup of water into a large skillet or wok and heat over medium-high. Once it reaches a boil, add the broccoli and a pinch of salt. Cover and steam for 1 minute. Uncover, stir until the broccoli is bright green and just slightly crisp (al dente), and the water has fully evaporated. Transfer broccoli to a plate.
Step 3: Wipe the pan clean with paper towels and add 2 tablespoons of peanut oil. Crank the heat to high. Add the mushrooms in a single layer and do not touch them for a full minute. This hands-off sear is what gives them that golden-brown crust. Flip and cook another 2 to 3 minutes, stirring occasionally, until browned and all moisture is gone from the pan. If the mushrooms are releasing liquid and looking steamed rather than browned, keep cooking until the pan is dry.
Step 4: Push the mushrooms to one side. Add the remaining 1/2 tablespoon of oil to the empty side, then add the chili peppers, garlic, ginger, and green onions. Stir just until the chili peppers deepen to a dark red color, about 20 to 30 seconds. Then stir everything in the pan together.
Step 5: Add the broccoli back in. Pour the sauce over everything and stir for about 30 seconds. Re-stir the slurry to make sure the cornstarch is fully dissolved off the bottom, then swirl it into the pan. Cook and stir until the sauce thickens and coats the vegetables evenly, about 30 to 45 seconds more. Serve immediately.
What to Serve with Broccoli and Mushroom Stir Fry
This dish pairs best with sides that balance its bold, savory notes while adding contrast in texture and heartiness. Here are some of the best pairings to complete your meal.
Steamed Jasmine Rice: A simple bowl of steamed rice is the classic companion here. Its neutral base soaks up the glossy stir fry sauce beautifully and turns this veggie dish into a fully satisfying dinner.
Chicken with Mixed Vegetable Stir Fry: If you want to add protein to your stir fry night, this recipe is a natural fit. Velvety chicken in a rich brown sauce alongside this broccoli and mushroom version makes for a complete Asian-inspired spread.
Chicken Lo Mein: Toss this stir fry alongside a bowl of savory lo mein noodles for a filling weeknight dinner that feels like a takeout night at home without the cost.
Thai Peanut Chicken: The nutty, slightly sweet peanut sauce on this chicken is a wonderful contrast to the bold soy and ginger flavors in the stir fry. Together they make a seriously flavorful dinner table.
Easy Balsamic Chicken and Veggie Orzo: For a lighter pairing with a Mediterranean twist, this orzo dish rounds out the meal with fresh vegetables and a tangy balsamic note that works well alongside the umami of the stir fry.
Chicken Sausage and Broccoli Orzo: Already a fan of broccoli? This orzo recipe leans into the same vegetable with a heartier, cheesy base. Serve it together for a broccoli-forward dinner that covers all the textures.
Honey BBQ Chicken Rice: The sweet and smoky BBQ notes here play off the savory depth of the stir fry in a way that’s surprisingly satisfying. Great option when you’re feeding a crowd with different flavor preferences.
Storage and Serving Tips
Store any leftover broccoli and mushroom stir fry in an airtight container in the refrigerator for up to 3 days. The sauce actually deepens in flavor overnight, so day-two leftovers are worth looking forward to.
To reheat, I recommend a skillet over medium heat with a small splash of water or broth to loosen the sauce. This keeps the broccoli from going soft and rubbery. Avoid the microwave when you can since it tends to steam the vegetables and kill the texture.
Freezing is not recommended for this dish. Both broccoli and mushrooms lose their structure after thawing and the result won’t be worth eating. Pro tip: make only what you’ll eat within 3 days and skip the freezer on this one.
FAQs
Can I use frozen broccoli for this stir fry? Fresh broccoli is strongly recommended here. Frozen broccoli releases a lot of water when it cooks, which prevents the mushrooms from browning properly and makes the sauce watery. If fresh isn’t available, thaw and thoroughly dry the frozen florets before using them.
How do I keep the sauce from getting too thin? The key is making sure the cornstarch slurry is fully stirred right before it goes into the pan. Cornstarch settles fast, so if you mix it and wait even a minute, it sinks to the bottom. Give it a good stir, then pour it in immediately.
Can I add protein to this broccoli and mushroom stir fry? Yes, tofu, shrimp, or thinly sliced chicken breast all work well here. Add your protein after the mushrooms are browned and before the aromatics go in. Make sure any protein is fully cooked before adding the broccoli back to the pan.
Broccoli and Mushroom Stir Fry
Ingredients
Equipment
Method
- Mix all sauce ingredients together in a small bowl and set aside. In a second small bowl, stir together the cornstarch and water until fully combined. Set both aside near the stove.
- Pour 1/4 cup water into a large skillet or wok over medium-high heat. Once boiling, add the broccoli and a pinch of salt. Cover and steam for 1 minute. Uncover and stir until the broccoli is bright green and al dente and the water has fully evaporated. Transfer to a plate.
- Wipe the pan clean with paper towels and add 2 tablespoons of peanut oil. Increase to high heat. Add the mushrooms in a single layer and sear for 1 minute without touching. Flip and cook another 2 to 3 minutes until golden brown and all moisture is gone from the pan.
- Push mushrooms to one side. Add the remaining 1/2 tablespoon of oil to the empty side, then add the chili peppers, garlic, ginger, and green onions. Stir until chili peppers turn dark red, about 20 to 30 seconds. Stir everything together.
- Add the broccoli back to the pan. Pour in the sauce and stir for 30 seconds. Re-stir the slurry to dissolve the cornstarch, then swirl it into the pan. Cook and stir until the sauce thickens and coats everything evenly, about 30 to 45 seconds. Serve immediately.
