Description
A quick and flavorful broccoli and mushroom stir fry featuring tender broccoli florets and savory mushrooms sautéed with garlic and a blend of soy and oyster sauces for a delicious Asian-inspired side dish or main course.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 1 cup sliced mushrooms (shiitake or button)
- 3 cloves garlic, minced
- 1/4 cup chopped green onions (optional)
Oils and Sauces
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Seasonings
- Salt and pepper to taste
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare ingredients: Cut the broccoli into bite-sized florets and slice the mushrooms. Mince the garlic carefully to have all components ready before cooking.
- Heat oil: Warm the vegetable oil in a large skillet or wok over medium-high heat, ensuring it’s hot but not smoking.
- Sauté garlic: Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, taking care not to burn it to maintain flavor.
- Cook broccoli: Toss in the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and begin to soften but still retain crunch.
- Add mushrooms: Add the sliced mushrooms to the skillet and continue stir-frying for another 3-4 minutes until the mushrooms soften and release their juices.
- Add sauces: Pour in the soy sauce, oyster sauce, and sesame oil, stirring well to coat all the vegetables evenly with the flavorful sauce.
- Season and cook: Season with salt and pepper to taste, then stir continuously for an additional 2 minutes to blend the flavors and finish cooking the vegetables perfectly.
- Garnish: Remove the stir fry from heat and sprinkle with chopped green onions and sesame seeds if desired, adding extra aroma and texture.
- Serve: Serve the stir fry hot as a vibrant side dish or over steamed rice for a satisfying and healthy complete meal.
Notes
- Use shiitake or button mushrooms depending on availability and preference; both provide a great umami taste.
- For a vegan version, substitute oyster sauce with a vegetarian mushroom or soy-based sauce.
- If you prefer a spicier dish, add a pinch of red pepper flakes during the sauté step.
- The dish can be prepared in under 20 minutes, making it perfect for a quick weeknight dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
