Description
Broccoli and Mushroom Stir Fry is a vibrant, quick-to-make dish that elevates any meal with its fresh flavors and colorful presentation. Perfect for busy weeknights or special occasions, this nutrient-packed stir fry combines crunchy broccoli and savory mushrooms in a delightful sauce. In just 20 minutes, you can whip up a satisfying meal that’s not only delicious but also healthy, making it a go-to recipe for any home cook.
Ingredients
Scale
- 2 cups fresh broccoli florets (about 150g)
- 1 cup sliced mushrooms (about 70g)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1/4 cup vegetable broth
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil for cooking
Instructions
- Prepare your ingredients by washing and cutting the broccoli into bite-sized pieces, slicing the mushrooms, and mincing the garlic and ginger.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and ginger; sauté for about one minute until fragrant.
- Toss in the broccoli florets and sliced mushrooms; stir-fry for about five minutes until tender-crisp.
- In a small bowl, whisk together soy sauce, vegetable broth, sesame oil, and cornstarch mixture until smooth. Pour over the vegetables.
- Stir everything together for another two minutes until the sauce thickens. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to customize your stir fry by adding bell peppers or snap peas for extra crunch. For added protein, consider including tofu or chicken. Store leftovers in an airtight container in the fridge for up to three days.