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Broccoli and Mushroom Stir Fry Recipe

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4.2 from 12 reviews

This Broccoli and Mushroom Stir Fry is a quick and flavorful vegetable dish perfect for any weeknight meal. Featuring fresh garlic, ginger, and aromatic Chinese seasonings, this stir fry offers a delicious, healthy combination of crisp-tender broccoli and seared mushrooms finished with a savory sauce. It’s naturally vegan and can be made gluten-free by substituting tamari for soy sauce, making it adaptable for various dietary preferences.

Ingredients

Sauce

  • 2 tablespoons vegetable broth
  • 1 1/2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil

Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Stir-Fry

  • 1 lb broccoli, cut into bite-size florets
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil, divided
  • 1/2 lb button mushrooms, sliced
  • 4 dried Chinese chili peppers
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 green onions, sliced

Instructions

  1. Prepare the sauce: In a small bowl, combine the vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil. Mix well and set aside.
  2. Make the slurry: In another small bowl, stir together the cornstarch and water until fully dissolved. Set aside.
  3. Steam the broccoli: Heat 1/4 cup water in a large skillet over medium-high heat until boiling. Add broccoli florets and a pinch of salt, then cover the pan. Let steam for 1 minute. Uncover and stir the broccoli until it is al dente and the water has evaporated. Transfer broccoli to a large plate.
  4. Cook the mushrooms: Wipe the skillet clean and add 2 tablespoons peanut oil. Heat over high heat. Add sliced mushrooms and let them sear undisturbed for 1 minute. Flip and cook, stirring occasionally, for 2 to 3 minutes until mushrooms are browned and dry.
  5. Sauté aromatics: Push mushrooms to one side of the pan. Add the remaining 1/2 tablespoon peanut oil to the empty side. Add dried Chinese chili peppers, minced garlic, minced ginger, and sliced green onions. Stir occasionally until chili peppers darken to a deep red. Mix the aromatics with the mushrooms.
  6. Combine and finish: Return steamed broccoli to the pan. Pour in the prepared sauce and stir to coat the vegetables. Cook for 30 seconds.
  7. Thicken the sauce: Stir the slurry again to ensure the cornstarch is dissolved, then swirl it into the pan. Stir continuously until the sauce thickens and evenly coats the vegetables.
  8. Serve: Transfer the stir fry to a large plate and serve immediately. This dish can be enjoyed as a side or over steamed rice as a main course.

Notes

  • To make this dish gluten-free, substitute tamari for light and dark soy sauce.
  • Use peanut oil for its high smoke point and nutty flavor, but you can use other neutral oils if preferred.
  • Adjust the number of dried chili peppers to control the spiciness level.
  • Ensure the broccoli is steamed until just tender to retain crunch and vibrant color.
  • Wipe the pan clean after steaming the broccoli to prevent excess water from diluting the stir fry.
  • For a nut-free version, substitute peanut oil with avocado or vegetable oil.

Find it online: https://marthatasty.com/broccoli-and-mushroom-stir-fry-recipe/