Description
A quick and flavorful broccoli and mushroom stir fry, perfect for a healthy weeknight meal. This dish combines tender broccoli florets and earthy mushrooms sautéed with garlic in a savory soy-based sauce enhanced with sesame oil, rice vinegar, and a hint of sweetness. It’s easy to prepare, full of vibrant textures, and ideal as a light main or side dish.
Ingredients
Scale
Vegetables
- 1 lb (450 g) broccoli florets – Cut into bite-sized pieces for even cooking
- 10 oz (280 g) sliced mushrooms – White button or cremini mushrooms work best
- 2 cloves garlic, minced – For a fragrant, aromatic touch
Sauce
- 1/4 cup (60 ml) soy sauce – The base for the savory sauce
- 2 tsp sesame oil – Adds a nutty depth of flavor
- 1 tbsp rice vinegar – For a tangy contrast
- 1 tsp sugar – Balances the flavors
- 1/2 tsp red pepper flakes – Optional, for a spicy kick
- 1 tbsp cornstarch – Helps thicken the sauce
Other
- 2 tbsp cooking oil – Use a neutral oil like canola or vegetable oil
- Salt and pepper to taste – Adjust to your preference
Instructions
- Prepare the vegetables: Rinse the broccoli florets and slice the mushrooms if not pre-sliced. Mince the garlic cloves finely to release their aroma during cooking.
- Mix the sauce: In a small bowl, combine soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, and cornstarch. Whisk well until the sugar and cornstarch dissolve completely to create a smooth sauce.
- Heat the oil: In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat until hot but not smoking.
- Sauté garlic and mushrooms: Add the minced garlic and sliced mushrooms to the skillet. Cook for about 3-4 minutes, stirring frequently until the mushrooms are browned and fragrant, and the garlic is golden.
- Add broccoli: Toss in the broccoli florets and stir-fry for 5-6 minutes until they turn vibrant green and are tender-crisp. Stir often to ensure even cooking and to prevent burning.
- Add sauce and thicken: Pour the prepared sauce over the vegetables in the skillet. Stir continuously and cook for another 2-3 minutes, allowing the sauce to thicken and coat the broccoli and mushrooms evenly.
- Season and serve: Taste the stir fry and add salt and pepper as needed. Remove from heat and transfer to a serving dish. Serve hot as a healthy side dish or over steamed rice for a complete meal.
Notes
- You can substitute mushrooms with shiitake or portobello for a different texture.
- Adjust red pepper flakes according to your spice preference or omit them for a milder dish.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Add chopped green onions or toasted sesame seeds as garnish for extra flavor and crunch.
- Leftovers can be refrigerated up to 2 days and reheated on stovetop or microwave.
