Description
A quick and flavorful Broccoli and Mushroom Stir Fry featuring vibrant vegetables cooked in a savory garlic-ginger soy sauce, perfect as a healthy side or light main served over rice or noodles.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups sliced mushrooms (any variety)
- 1 piece bell pepper, sliced
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
Seasonings and Sauces
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Salt, to taste
- Pepper, to taste
To Serve
- Cooked rice or noodles
Instructions
- Prepare Ingredients: Wash and cut the broccoli into florets, slice the mushrooms and bell pepper, and mince the garlic and ginger. Having all ingredients ready ensures a smooth cooking process.
- Heat Oil: Place a wok or large skillet over medium-high heat and add the vegetable oil, allowing it to warm until shimmering but not smoking.
- Sauté Aromatics: Add the minced garlic and ginger to the hot oil and stir continuously for about 30 seconds until fragrant. Be careful not to let them burn as this can create bitterness.
- Cook Mushrooms and Bell Pepper: Add the sliced mushrooms and bell pepper to the pan. Stir-fry for 4-5 minutes until they start to soften and release their flavors.
- Add Broccoli: Toss in the broccoli florets and continue stir-frying for another 4-5 minutes until the broccoli is tender but retains a bright green color and slight crunch.
- Add Sauces: Pour in the soy sauce and oyster sauce (if using), stirring well to coat all the vegetables evenly. Cook for an additional minute to allow the flavors to meld.
- Season: Adjust the taste by adding salt and pepper as needed. Stir well to distribute the seasoning evenly.
- Serve: Remove from heat and serve the stir fry hot over cooked rice or noodles for a complete meal.
Notes
- For a vegan version, omit the oyster sauce or replace it with a vegan mushroom sauce.
- Use any mushroom variety you prefer, such as button, cremini, or shiitake.
- To add more protein, consider tossing in tofu, tempeh, or cooked chicken pieces.
- Adjust cooking times slightly according to how crisp or tender you prefer your vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Side Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: broccoli stir fry, mushroom stir fry, vegetarian stir fry, quick vegetable stir fry, Asian vegetable dish
