Description
A quick, healthy, and delicious broccoli and mushroom stir fry featuring crisp broccoli, tender mushrooms, and a flavorful garlic-ginger sauce, customizable with optional vegetables and sauces.
Ingredients
Scale
- 2 cups broccoli, cut into florets
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 inch ginger, finely chopped
- 1 medium onion, thinly sliced
- 1 bell pepper, sliced (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
- 2 tablespoons vegetable stock
- 1 teaspoon sugar (optional)
- 1 teaspoon sesame seeds, toasted
- 2 spring onions, chopped
Instructions
- Wash and cut the broccoli into florets; clean and slice mushrooms; mince garlic and chop ginger; thinly slice onion and bell pepper if using.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, vegetable stock, sugar, and dissolved cornstarch. Set aside.
- Heat a wok or large skillet over medium-high heat, add 1 tablespoon oil, then sauté garlic, ginger, and onion for 1-2 minutes until fragrant.
- Add broccoli, mushrooms, and bell pepper (if using), stir fry for 4-5 minutes until broccoli is tender-crisp.
- Pour in the prepared sauce, stir to coat vegetables evenly, cook for 2-3 minutes until sauce thickens.
- Transfer to serving dish, garnish with toasted sesame seeds and chopped spring onions, then serve hot.
Notes
- Do not overcook vegetables to maintain their crunch.
- Prepare the sauce before starting to cook for quick addition.
- Use high heat for best stir-fry flavor and texture.
- Cut vegetables uniformly for even cooking.
- Cook in batches if pan is overcrowded to avoid steaming.
- Customize with different vegetables or proteins as preferred.
- For gluten-free, use tamari instead of soy sauce.
- Omit oyster sauce for vegan version or substitute with vegan alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: broccoli stir fry, mushroom stir fry, healthy stir fry, quick dinner, vegetarian Chinese recipe, easy vegetable stir fry