Description
Whip up a flavorful Broccoli and Mushroom Stir Fry with this simple recipe. It’s hearty, healthy, and perfect for busy weeknights.
Ingredients
Scale
- Crisp Veggies:
- 4 cups fresh broccoli florets
- 8 oz cremini mushrooms, sliced
- Aromatics:
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Flavorful Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tbsp cornstarch
- 1/4 cup vegetable broth
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes (or more, to taste)
- Finishing Touches:
- 1 tbsp olive oil
- 1 tsp sesame oil
Instructions
- Prep Your Veggies:: First things first, get all your gorgeous broccoli florets and sliced mushrooms ready. I always wash them thoroughly, especially the mushrooms – sometimes they’ve got a bit of dirt clinging on, you know? While you’re at it, mince your garlic and grate your ginger. Honestly, this is where I always forget to get everything ready, and then I’m scrambling mid-stir-fry. A little mise en place saves so much panic!
- Whip Up the Sauce:: In a small bowl, whisk together the soy sauce, cornstarch, vegetable broth, brown sugar, and red pepper flakes. Give it a good whisk until the cornstarch is completely dissolved – no lumps, please! This is where the magic happens, transforming simple ingredients into a rich, glossy sauce. I’ve tried just dumping the cornstarch in directly before, and it turned into a clumpy disaster. Learn from my oops!
- Sauté the Aromatics:: Heat a large skillet or wok over medium-high heat with a splash of olive oil. Once it’s shimmering, toss in your minced garlic and grated ginger. Oh, the smell! It’s like the first hint of something truly delicious happening. Sauté for about 30 seconds, just until fragrant. Don’t let it burn, though, or it’ll taste bitter – I’ve definitely done that before, sigh.
- Stir-Fry the Mushrooms:: Add the sliced mushrooms to the pan. Let them cook for about 3-5 minutes, stirring occasionally, until they start to soften and release their moisture. They’ll shrink a bit, and that’s totally normal. I love watching them go from plump to tender, soaking up all those garlicky-ginger vibes. This step is key for that lovely umami flavor.
- Add the Broccoli:: Now, toss in the broccoli florets. Continue to stir-fry for another 5-7 minutes. You want the broccoli to be tender-crisp – still vibrant green with a slight bite, but not mushy! I usually taste a piece around the 5-minute mark to check. Sometimes I get distracted and overcook it, and then it’s just sad, pale green mush. Don’t be like me!
- Finish with Sauce and Serve:: Give your prepared sauce another quick whisk, then pour it over the veggies in the pan. Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully. The whole kitchen just smells amazing at this point! Take it off the heat, drizzle with sesame oil, and serve immediately. I usually serve it over fluffy rice, and honestly, it’s just the best. The final Broccoli and Mushroom Stir Fry should be glossy, fragrant, and utterly delicious.