Description

This Broccoli and Mushroom Stir Fry is a quick, flavorful, and healthy dish combining crunchy broccoli florets and tender button mushrooms in a savory sauce with a hint of spice. Perfect for a wholesome weeknight dinner, it uses vegetable broth, light and dark soy sauces, and aromatic ingredients like garlic, ginger, and dried chili peppers to elevate the taste. The stir-fry is enhanced with a touch of sesame oil and thickened with cornstarch for a glossy finish.

Ingredients

Scale

Sauce

2 tablespoons vegetable broth
1½ tablespoons light soy sauce
½ teaspoon dark soy sauce
1 teaspoon sugar
¼ teaspoon ground black pepper
½ teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Vegetables

1 lb (454 g) broccoli, cut into bite-sized florets
Pinch of salt
½ lb (227 g) button mushrooms, sliced
4 dried Chinese chili peppers
2 cloves garlic, minced
1 tablespoon minced ginger
2 green onions, sliced

Oils

2½ tablespoons peanut oil

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Instructions

Prepare the Sauce: In a small bowl, whisk together the vegetable broth, light soy sauce, dark soy sauce, sugar, ground black pepper, and sesame oil. In a separate cup, mix the cornstarch with water until smooth and set aside.
Blanch the Broccoli: Bring a pot of salted water to boil, add broccoli florets and cook for 1-2 minutes until bright green and slightly tender. Drain and immediately rinse under cold water to stop cooking. Set aside.
Heat the Oil and Aromatics: In a large wok or skillet, heat the peanut oil over medium-high heat. Add the dried Chinese chili peppers, minced garlic, and minced ginger. Stir-fry for about 30 seconds until fragrant but not burnt.
Cook the Mushrooms: Add the sliced mushrooms to the wok, stir-fry for about 3-4 minutes until they start releasing moisture and become tender.
Add Broccoli and Sauce: Return the blanched broccoli to the wok. Pour in the prepared sauce mixture and stir to combine everything.
Thicken the Sauce: Stir the cornstarch slurry again briefly and add it to the wok. Continue stirring for 1-2 minutes until the sauce thickens and evenly coats the vegetables.
Finish with Green Onions: Add the sliced green onions, give it a final toss, and remove from heat.
Serve: Serve the broccoli and mushroom stir fry hot with steamed rice or noodles.

Notes

Blanching the broccoli before stir-frying helps retain its bright color and crisp-tender texture.
Adjust the amount of dried Chinese chili peppers according to your spice preference.
For a gluten-free version, use tamari or gluten-free soy sauce.
You can substitute button mushrooms with cremini or shiitake mushrooms for deeper flavor.
Peanut oil is preferred for its high smoke point, but can be replaced with vegetable or canola oil.