Classic Pea Salad With Bacon Recipe

There's something undeniably comforting about the sizzling sound of vegetables hitting a hot skillet, especially when it's broccoli and mushrooms soaking up a savory stir fry sauce. The nutty aroma of toasted sesame oil paired with tender-crisp broccoli and juicy mushrooms makes this dish a standout, whether served solo or over a bowl of steamed rice.

I discovered this recipe during a particularly busy week when I needed something quick, healthy, and flavorful without making a mess in the kitchen. Since then, it's become a go-to on Meatless Mondays and lazy Sundays alike. Minimal ingredients, big flavor payoff, and just one pan to clean? Count me in.

Let’s dive into what makes this stir fry a must-have in your weeknight dinner rotation.

Why You'll Love This Broccoli And Mushroom Stir Fry

Get ready to meet your new favorite veggie-forward meal. This Broccoli and Mushroom Stir Fry checks all the right boxes for busy home cooks who don’t want to compromise on flavor.

First off, this recipe is incredibly quick and easy. From chopping to plating, you’re looking at about 20 minutes. That’s faster than delivery and way healthier too.

It’s also wonderfully budget-friendly. Broccoli and mushrooms are affordable staples that stretch your dollar while still delivering satisfying texture and nutrition.

Speaking of nutrition, this dish is packed with health benefits. Broccoli is loaded with fiber, vitamins C and K, and antioxidants, while mushrooms offer B vitamins and a rich umami flavor that makes this plant-based meal feel hearty and complete.

The stir fry is also super versatile. Add tofu for protein, swap in other veggies you have on hand, or serve it with noodles instead of rice. It’s a fantastic base recipe you can customize to your taste or pantry stock.

Now that you know why this dish deserves a spot on your menu, let’s take a closer look at the ingredients that make it shine.

Ingredients Notes

What makes this Broccoli and Mushroom Stir Fry so satisfying is how a few humble ingredients come together to create bold, balanced flavor. Every item in this dish serves a purpose, both in taste and texture.

Broccoli is the star of the show. You’ll want fresh florets, cut into bite-sized pieces so they cook quickly and evenly. The key is getting them just tender with a slight crunch left – no mushy broccoli here.

Mushrooms bring the earthiness and savory depth. Cremini or baby bella mushrooms work beautifully, as they hold their shape during cooking and soak up the sauce like little sponges. Slice them thick enough to keep some bite.

The sauce is where the magic happens. It’s a simple mix of soy sauce, garlic, ginger, and a touch of brown sugar for balance. A dash of sesame oil gives it that toasty, nutty essence that makes your kitchen smell like your favorite takeout joint.

Cornstarch helps thicken the sauce to that glossy, restaurant-style consistency that clings to every piece of veg. Just a teaspoon dissolved in water is enough to do the trick without making things gummy.

You won’t need much in the way of equipment. A large non-stick skillet or wok and a mixing bowl for the sauce are all you need. A good sharp knife for prepping the veg will make your job easier too.

How To Make This Broccoli And Mushroom Stir Fry

Putting this stir fry together is as simple as it gets – just a few steps and you’ll have dinner on the table in no time.

Start by prepping all your ingredients. Wash and chop the broccoli into small florets. Wipe your mushrooms clean with a damp paper towel, then slice them into thick pieces. Mince your garlic and ginger finely – these will flavor the oil and form the backbone of your sauce.

In a small bowl, whisk together your sauce ingredients: soy sauce, a splash of rice vinegar, a pinch of brown sugar, minced garlic, grated ginger, and cornstarch dissolved in water. Stir until everything is combined and smooth.

Heat a large skillet or wok over medium-high heat. Add a bit of oil – vegetable or avocado oil work well for high heat. Toss in the mushrooms first and let them sear undisturbed for a few minutes so they brown and develop flavor.

Once the mushrooms are golden and tender, add the broccoli and a tablespoon or two of water. Cover with a lid for 2-3 minutes to steam the broccoli slightly, just until it brightens in color and softens a bit.

Remove the lid, give everything a stir, and pour in your sauce. It will bubble and thicken quickly – toss everything to coat the veggies evenly. Let it cook for another 2-3 minutes, just until the sauce is glossy and everything is piping hot.

From start to finish, this dish takes about 20 minutes. You’ll end up with perfectly cooked vegetables coated in a rich, savory sauce that tastes like it came from your favorite restaurant.

Storage Options

This stir fry stores surprisingly well, making it great for meal prep or leftovers the next day.

To store, let the stir fry cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

For longer storage, you can freeze this stir fry, though the texture of the broccoli may soften slightly upon thawing. Use a freezer-safe container or zip-top bag, and freeze for up to 2 months.

To reheat, simply microwave in 30-second intervals until heated through, or toss it back in a hot skillet with a splash of water or soy sauce to refresh the flavors and sauce consistency.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is. You can easily swap ingredients or add extras to suit your preferences or dietary needs.

Want to add protein? Toss in tofu cubes or thinly sliced chicken or beef strips. Cook them first, remove from the pan, and add back in at the end with the sauce.

Not a fan of mushrooms? Try zucchini, bell peppers, or snap peas instead. This stir fry works with just about any vegetable you like – just adjust the cooking time to match.

For a gluten-free version, use tamari or coconut aminos instead of soy sauce, and make sure your cornstarch is certified gluten-free.

If you like a bit of heat, add red pepper flakes or a squirt of sriracha to the sauce. You can also finish it with chili oil for extra flavor and a glossy finish.

Don’t have fresh ginger or garlic? Substitute with a teaspoon each of the jarred or paste versions. They’ll still give you great flavor in a pinch.

This recipe is truly a choose-your-own-adventure kind of meal. Feel free to experiment and make it your own – once you’ve got the sauce and technique down, the possibilities are endless.

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