Sautéed Mushroom and Broccoli Stir-Fry

There are days when I want a meal that’s simple, wholesome, and full of flavor without spending too much time in the kitchen, and this Sautéed Mushroom and Broccoli Stir-Fry has become one of my favorite recipes for exactly that reason. I first tried it after a friend recommended adding mushrooms to my usual broccoli stir-fry, saying they would soak up all the garlic and soy sauce. She was absolutely right—the combination was so delicious that I couldn’t wait to make it again.

Last weekend, I prepared this stir-fry as a quick side dish for a family dinner, and it ended up stealing the spotlight. The broccoli stayed crisp-tender, the mushrooms turned perfectly juicy, and the garlic sauce coated every bite beautifully. Everyone loved how fresh, colorful, and satisfying it was, and there wasn’t a spoonful left by the end of the meal.

Now, this recipe is one I turn to whenever I need a healthy dinner after a busy day or want a quick vegetable dish for weekend gatherings. It’s packed with fresh ingredients, comes together in just minutes, and pairs well with almost any main course. Best of all, it’s so flavorful that even vegetable skeptics enjoy it.

If you’re looking for an easy, healthy stir-fry that’s bursting with garlic flavor and fresh vegetables, this Sautéed Mushroom and Broccoli Stir-Fry is sure to become a regular in your kitchen.

Why You’ll Love This Recipe

• Ready in just 20 minutes
• Healthy and nutritious
• Full of garlic and savory flavor
• Naturally vegetarian
• Perfect as a side or light meal
• Great for meal prep

Ingredients

• 2 tablespoons olive oil or avocado oil
• 8 ounces cremini or button mushrooms, sliced
• 4 cups broccoli florets
• 4 garlic cloves, minced
• 1 teaspoon fresh ginger, grated (optional)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for a thicker sauce)
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon sesame seeds
• 2 tablespoons chopped green onions

Instructions

Step 1: Cook the Broccoli

Bring a pot of water to a boil.

Blanch the broccoli for 2 minutes, then transfer it to ice water to keep it bright green.

Drain well.

Step 2: Sauté the Mushrooms

Heat the olive oil in a large skillet or wok over medium-high heat.

Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and tender.

Step 3: Add the Aromatics

Stir in the garlic and ginger.

Cook for 30 seconds until fragrant.

Step 4: Combine Everything

Add the broccoli to the skillet.

Pour in the soy sauce, oyster sauce (if using), and sesame oil.

If you’d like a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes until the sauce lightly thickens.

Season with black pepper and red pepper flakes if desired.

Step 5: Serve

Garnish with sesame seeds and chopped green onions.

Serve immediately as a side dish or over steamed rice, quinoa, or noodles for a complete meal.

Tips

• Don’t overcook the broccoli—it should stay bright green and slightly crisp.
• Cook the mushrooms until their moisture evaporates for the best flavor.
• Use fresh garlic instead of garlic powder for a richer taste.
• Add the sesame oil at the end to preserve its aroma.
• Stir frequently to coat all the vegetables evenly.

Variations

• Add sliced chicken, shrimp, beef, or tofu for extra protein.
• Toss in carrots, bell peppers, snap peas, or baby corn.
• Make it spicy with extra chili flakes or sriracha.
• Replace soy sauce with tamari for a gluten-free version.
• Finish with chopped cashews or almonds for added crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat for 3–4 minutes, or microwave until warmed through.

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Servings

4 servings

Nutrition (Approximate Per Serving)

• Calories: 145
• Protein: 5g
• Carbohydrates: 11g
• Fat: 9g
• Fiber: 4g
• Sugar: 3g
• Sodium: 360mg

Frequently Asked Questions

Can I use frozen broccoli?
Yes! Thaw and drain it well before cooking to prevent excess moisture and keep the stir-fry from becoming watery.

What type of mushrooms work best?
Cremini, white button, shiitake, or baby bella mushrooms all work well and provide excellent flavor.

Can I make this recipe vegan?
Absolutely. Simply omit the oyster sauce or replace it with a vegan mushroom-based oyster sauce.

What can I serve with this stir-fry?
It pairs perfectly with steamed jasmine rice, brown rice, quinoa, noodles, grilled chicken, salmon, tofu, or beef.

Can I prepare this ahead of time?
Yes! Chop the vegetables and mix the sauce in advance. Cook everything just before serving for the freshest texture.

How do I keep the vegetables crisp?
Cook over medium-high heat, avoid overcrowding the pan, and don’t overcook the broccoli. Blanching it briefly before stir-frying also helps preserve its bright color and crisp texture.