Broccoli and Mushroom Stir Fry: Quick and Healthy

Broccoli and Mushroom Stir Fry is a fast, tasty dish packed with fresh veggies and a savory soy-ginger sauce. It’s perfect for a busy weeknight dinner or a healthy lunch. I made this for my family last week, and we loved how the broccoli stayed crisp and the mushrooms soaked up the sauce. This recipe takes about 20 minutes and uses one pan. Let’s make this easy, delicious stir fry!

Why You’ll Love This Broccoli and Mushroom Stir Fry Recipe

This stir fry is quick to cook and full of flavor from a simple sauce. It’s vegan, healthy, and great for kids or adults who love veggies. You only need a skillet or wok, so cleanup is simple. It’s perfect for meal prep or serving with rice or noodles. You can tweak the sauce to make it spicy or mild. I love how it feels like takeout but is so easy to make at home.

Ingredients for Broccoli and Mushroom Stir Fry Recipe

For the Stir Fry:

• 1 lb broccoli florets (fresh or frozen)
• 8 oz cremini or button mushrooms, sliced
• 1 red bell pepper, sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, chopped (for garnish)

For the Sauce:

• ¼ cup soy sauce (low-sodium preferred)
• 2 tbsp water
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp cornstarch
• ½ tsp red pepper flakes (optional, for heat)

Substitutions: Use tamari or coconut aminos for a gluten-free sauce. Swap broccoli for cauliflower or zucchini. Use olive oil instead of vegetable oil. Replace maple syrup with brown sugar for a slightly different sweetness.

Equipment Needed

• Large skillet or wok
• Small bowl
• Whisk
• Cutting board
• Knife
• Measuring cups and spoons
• Spatula or tongs

These are common kitchen tools you probably have. A wok is great, but a large skillet works just as well for even cooking.

How to Make Broccoli and Mushroom Stir Fry Recipe

Prepare the Sauce

In a small bowl, whisk together soy sauce, water, sesame oil, rice vinegar, maple syrup, cornstarch, and red pepper flakes if using. Set aside for later.

Prep the Veggies

Wash and cut broccoli into small florets if using fresh, or thaw if frozen. Slice mushrooms and bell pepper, mince garlic, and grate ginger.

Cook the Veggies

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add broccoli, mushrooms, and bell pepper, and cook for 5-7 minutes, stirring often, until tender but crisp.

Add Garlic and Ginger

Add minced garlic and grated ginger to the skillet with the veggies. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the Sauce

Give the sauce a quick stir to mix the cornstarch, then pour it into the skillet. Stir well to coat the veggies and cook for 2-3 minutes until the sauce thickens.

Serve and Garnish

Remove from heat and sprinkle with chopped green onions. Serve hot over rice, noodles, or on its own for a light meal.

Tips for a Great Broccoli and Mushroom Stir Fry Recipe

Use fresh broccoli for the best crunch, but frozen works in a pinch if thawed first. Keep the heat high to avoid soggy veggies; I made this mistake once, and the broccoli was mushy. Stir the sauce before adding to ensure the cornstarch mixes well. Slice mushrooms evenly for consistent cooking. Taste the sauce and adjust with more maple syrup if you want it sweeter.

Pro Tip: Keep Veggies Crisp

Don’t overcook the broccoli; it should be bright green and slightly firm. I check after 5 minutes to make sure it stays crisp.

Variations and Substitutions

Add sliced carrots or snap peas for extra color and crunch; I tried carrots, and they added a nice sweetness. Swap mushrooms for shiitake or oyster mushrooms for a richer flavor. For a protein boost, toss in tofu cubes or edamame with the veggies. Use hoisin sauce instead of soy sauce for a sweeter, thicker sauce.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

Can You Freeze Broccoli and Mushroom Stir Fry?

Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in a skillet to keep the veggies from getting soggy; I froze some and it worked great.

FAQs About Broccoli and Mushroom Stir Fry Recipe

Here are answers to common questions about this dish.

• Can I use frozen broccoli?
  Yes, thaw it first to avoid extra water in the skillet. I used frozen once, and draining it well kept the dish crisp.
  
• What if I don’t have sesame oil?
  Use olive oil or vegetable oil, but sesame oil adds a nutty flavor. I skipped it once, and the dish was still tasty.
  
• Can I make this spicier?
  Add more red pepper flakes or a teaspoon of sriracha to the sauce. I made a spicy version, and my friends loved the kick.
  
• What’s the best way to serve this?
  Serve over jasmine rice, quinoa, or noodles for a filling meal. I like rice best for soaking up the sauce.
  

How to Serve Broccoli and Mushroom Stir Fry

Serve hot with rice, quinoa, or noodles for a complete meal. Add a sprinkle of sesame seeds or a side of steamed edamame for extra flavor and texture.

Nutrition Info for Broccoli and Mushroom Stir Fry

Per serving (1 bowl, 4 servings):

• Calories: 180 kcal
• Protein: 6g
• Carbohydrates: 20g
• Fiber: 5g
• Sugars: 8g
• Fat: 9g
• Saturated Fat: 1g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Broccoli and Mushroom Stir Fry Recipe is a quick, healthy dish that’s perfect for busy nights or meal prep. It’s crispy veggies and savory sauce make it a family favorite. Share your favorite way to enjoy this stir fry in the comments below.