Here’s a quick, flavorful Sautéed Mushroom & Broccoli Stir-Fry — simple, savory, and ready in about 15 minutes 🥦🍄
🥦🍄 Sautéed Mushroom & Broccoli Stir-Fry
🧾 Ingredients (Serves 3–4)
- 2 cups broccoli florets
- 8 oz mushrooms (cremini or button), sliced
- 2 tbsp oil (olive oil or sesame oil)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional but great)
- 2–3 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- 1 tsp sesame oil (optional finish)
- Salt & black pepper, to taste
- 2 tbsp water or vegetable broth
Optional add-ins:
- Red pepper flakes (heat)
- Sliced bell peppers
- Green onions
- Toasted sesame seeds
🔥 Instructions
1. Prep the Broccoli
If your florets are large, cut into bite-size pieces.
For extra tenderness: blanch in boiling water 1–2 minutes, then drain (optional).
2. Sauté the Mushrooms
Heat oil in a large skillet or wok over medium-high heat.
Add mushrooms in a single layer.
Let them cook undisturbed 2–3 minutes to brown.
Stir and cook until golden.
3. Add Aromatics
Add garlic and ginger. Cook 30 seconds until fragrant.
4. Add Broccoli
Toss in broccoli and stir-fry 3–5 minutes.
Add 2 tbsp water or broth, cover for 1–2 minutes to steam slightly.
5. Sauce It
Stir in soy sauce and oyster sauce (if using).
Cook another 1–2 minutes until broccoli is tender-crisp.
6. Finish
Drizzle with sesame oil. Adjust salt and pepper.
🍽️ Serve With
- Steamed rice
- Noodles
- As a side to grilled chicken, tofu, or shrimp
- Inside a rice bowl
💡 Pro Tip
Cook mushrooms first and let them brown before adding salt — this prevents them from getting watery.
If you’d like, I can also give you:
- A spicy version 🌶
- A garlic-butter version 🧄
- A teriyaki-style version 🍶
- Or a protein-added version (chicken, tofu, beef)
What are you pairing it with?
