Description
Broccoli and Mushroom Stir Fry
Ingredients:
Sauce:
2 tbsp vegetable broth
1 ½ tbsp light soy sauce
½ tsp dark soy sauce
1 tsp sugar
¼ tsp ground black pepper
½ tsp sesame oil
Slurry:
1 tbsp cornstarch
2 tbsp water
Stir-Fry:
1 lb (450 g) broccoli, cut into bite-size florets
Pinch of salt
2 ½ tbsp peanut oil
½ lb (225 g) button mushrooms, sliced
4 dried Chinese chili peppers
2 garlic cloves, minced
1 tbsp minced ginger
2 green onions, sliced
Directions:
Prepare Sauce and Slurry: Mix sauce ingredients in a small bowl. In another bowl, mix slurry ingredients until smooth.
Cook Broccoli: Heat ¼ cup water in a skillet over medium-high heat. Add broccoli and a pinch of salt. Cover and steam for 1 minute. Uncover, stir until water evaporates, and broccoli is al dente. Transfer to a plate.
Cook Mushrooms: Wipe the skillet clean. Heat 2 tbsp oil over high heat. Add mushrooms and sear for 1 minute without touching. Flip and cook for 2-3 minutes until browned and dry.
Cook Aromatics: Push mushrooms to one side. Add remaining ½ tbsp oil, chili peppers, garlic, ginger, and green onion. Stir until chili peppers turn dark red, then mix with mushrooms.
Combine and Serve: Add broccoli back to the pan. Pour in the sauce and cook for 30 seconds. Stir slurry again and add to the pan. Cook until the sauce thickens. Serve hot as a side or over steamed rice.
Prep Time: 25 minutes
Kcal: 180 per serving
Step-by-Step Guide
1. Prep Everything First: Stir-fries cook quickly, so have all ingredients prepped and within reach. Cut broccoli into florets, slice mushrooms, mince garlic and ginger, and slice green onions. Mix the sauce and the cornstarch slurry in separate bowls.
2. Steam the Broccoli: In a large skillet or wok, heat ¼ cup of water over medium-high heat. Add the broccoli florets and a pinch of salt. Cover the pan and let steam for 1 minute. Uncover and stir until all water has evaporated and the broccoli is bright green and tender-crisp. Remove to a plate.
3. Sear the Mushrooms: Wipe the pan clean and return to high heat. Add 2 tablespoons of peanut oil. Once hot, add the sliced mushrooms in a single layer. Let them sear undisturbed for 1 minute to develop color, then flip and cook for 2-3 more minutes until browned and their moisture has released and evaporated.
4. Toast the Aromatics: Push the mushrooms to the side. Add the remaining ½ tablespoon of oil to the empty space. Add dried chilies, minced garlic, ginger, and green onions. Stir-fry for 30-60 seconds until fragrant and the chilies darken.
5. Bring It All Together: Add the steamed broccoli back to the pan. Give the sauce a quick stir and pour it over the vegetables. Toss everything and cook for 30 seconds. Re-stir your cornstarch slurry and drizzle it into the center of the pan. Stir constantly until the sauce thickens and coats everything evenly, about 1 minute. Serve immediately.
Serving Suggestions
This versatile stir-fry is perfect as a healthy side dish for grilled tofu, chicken, or fish. To make it a complete meal, serve it over a bed of steamed jasmine or brown rice, cauliflower rice, or quinoa. For extra protein, add cubed firm tofu or tempeh when cooking the mushrooms. Garnish with additional sliced green onions, a sprinkle of sesame seeds, or a drizzle of chili crisp.
How-to Summary
Quickly steam broccoli until al dente, then set aside. In the same pan, sear sliced mushrooms until browned. Add aromatics (garlic, ginger, chilies, green onion) and stir-fry until fragrant. Return broccoli to the pan, add a savory sauce, and thicken with a cornstarch slurry. Serve hot for a fast, flavorful vegetable dish.
Frequently Asked Questions
Can I use other mushrooms? Absolutely. Cremini, shiitake, or oyster mushrooms will add deeper, earthier flavors. Adjust cooking time slightly for delicate varieties.
How do I make this gluten-free? Ensure you use tamari or a certified gluten-free soy sauce in place of the light and dark soy sauce.
Can I prepare this ahead of time? You can prep the vegetables and sauce 1 day in advance, but for best texture, cook just before serving. Reheated stir-fry can become soggy.
What if I don’t have dark soy sauce? Dark soy sauce adds color and a hint of molasses flavor. You can substitute it with an extra ½ teaspoon of light soy sauce and a tiny pinch of brown sugar.
Is it necessary to steam the broccoli first? This par-cooking step ensures the broccoli is perfectly tender-crisp without burning the aromatics during the fast stir-fry. You can also blanch it briefly in boiling water.
Common Mistakes to Avoid
Avoid overcrowding the pan when cooking the mushrooms; cook in batches if necessary to ensure they sear and brown instead of steaming. Do not add the cornstarch slurry directly from the bowl without stirring it again, as the starch settles quickly. Finally, ensure your pan is very hot before adding the mushrooms and aromatics to achieve the characteristic “wok hei” or stir-fry flavor.
Conclusion
This Broccoli and Mushroom Stir Fry is a testament to how simple ingredients can create a remarkably satisfying and healthy dish. Mastering the technique of prepping ahead, cooking in stages, and building a glossy sauce transforms basic vegetables into a restaurant-quality meal in under 30 minutes. It’s a reliable, flavorful recipe that easily adapts to your pantry and preferences, making it a perfect weeknight staple.