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Sautéed Mushroom and Broccoli Stir-Fry Recipe
This quick and healthy Mushroom and Broccoli Stir-Fry is a versatile dish that pairs perfectly with rice, noodles, or as a side to your favorite protein.
Ingredients
- 2 cups fresh broccoli florets
- 2 cups sliced mushrooms (shiitake, cremini, or button)
- 3 tablespoons olive oil (or sesame oil for added flavor)
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 teaspoon sesame seeds (optional garnish)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening sauce)
Instructions
1. Prepare the Vegetables
- Wash and chop the broccoli into bite-sized florets.
- Clean and slice the mushrooms.
2. Blanch the Broccoli (Optional)
- Bring a pot of water to boil. Add the broccoli florets and blanch for 1–2 minutes until vibrant green.
- Drain and immediately rinse with cold water to stop cooking. This step helps keep the broccoli tender-crisp.
3. Cook the Stir-Fry
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, sautéing for 30 seconds until fragrant.
- Toss in the mushrooms and cook for 4–5 minutes until they release their moisture and start to brown.
- Add the broccoli and stir to combine. Cook for 2–3 more minutes, keeping the broccoli slightly crisp.
4. Add the Sauce
- Stir in the soy sauce and oyster sauce (if using). Toss to coat the vegetables evenly.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for 1–2 minutes until the sauce thickens.
5. Serve
- Remove from heat and sprinkle with sesame seeds, if desired.
- Serve hot over rice, quinoa, or as a side dish.
Enjoy this vibrant and nutrient-packed stir-fry! Let me know if you’d like to customize it with other vegetables or protein options like tofu or chicken. 😊
