Garlic Broccoli and Mushroom Stir Fry Recipe

As someone who’s always chasing the aroma of garlic sizzling and the crunch of fresh vegetables, I’ve found a way to make broccoli and mushrooms leap off the plate.

It’s a quick stir fry, but the mix of earthy mushrooms and fresh broccoli gives it more depth than you’d expect.

That same comforting balance is something I love in Potato Salad with Bacon and Dijon, where creamy potatoes meet a sharp, savory lift.

And there’s a playful sweetness here too, a reminder of the contrast in Sweet and Sour Pineapple Meatballs, proof that simple dishes can surprise you with their depth.

There’s a nostalgic charm in the way the soy and garlic cling to each piece, and the sound of the spoon clinking as I stir this dish reminds me of cozy nights in.

This recipe feels particularly relevant now, as seasonal greens become scarce and I seek comfort in quick, wholesome meals during busy days.

How This Stir Fry Came About

I first made this when I had leftover broccoli and mushrooms in the fridge and needed something quick to go with rice. A little garlic, soy sauce, and sesame oil transformed the ingredients into a dish that tasted more intentional than improvised.

A Little Insight on the Flavor Style

This stir fry leans into Asian-inspired simplicity, savory soy sauce, nutty sesame oil, and crisp vegetables. It’s light, quick, and built on clean, bright flavors.

Why I Love This Recipe (And You Will Too)

Before You Start Cooking

• Prep all ingredients ahead, stir fry moves fast.
• Slice mushrooms thin for quick cooking.
• Use high heat to keep vegetables crisp.
• Don’t skip the sesame oil, it adds key aroma.
• Add red pepper flakes at the end for heat.

Ingredients at a Glance

1. Broccoli florets (2 cups): Crisp, vibrant base.
2. Mushrooms (8 oz): Add earthiness and umami.
3. Garlic: Main aromatics that boost flavor.
4. Soy sauce: Gives saltiness and depth.
5. Sesame oil (1 tablespoon): Added at the end for aroma and nutty flavor.
6. Vegetable oil (small amount): Used for high-heat stir frying.
7. Red pepper flakes: Optional heat.

Kitchen Tools

1. Wok or skillet
2. Cutting board
3. Sharp knife
4. Spatula or wooden spoon
5. Small bowls for prepared ingredients

How to Make the Stir Fry

1. Prep broccoli, slice mushrooms, and mince garlic.
2. Heat vegetable oil in a hot wok until shimmering.
3. Add garlic and sauté 30 seconds until fragrant.
4. Add broccoli and cook 2–3 minutes, until bright green.
5. Add mushrooms and cook 3–4 minutes until tender.
6. Pour in soy sauce and drizzle sesame oil, tossing well.
7. Add red pepper flakes if using, toss briefly, and cook 1–2 minutes more.
8. Remove from heat and serve hot.

Swap Options

• Use avocado oil instead of vegetable oil.
• Use tamari instead of soy sauce.
• Replace broccoli with snap peas or green beans.
• Swap mushrooms with bell peppers or zucchini.
• Add ginger for extra fragrance.

In a world buzzed with complicated recipes, this stir fry offers a humble yet satisfying pause. It’s fast, it’s fresh, and it’s made with ingredients I always keep around.

This dish is a small celebration of everyday vegetables giving life to bold flavors. As the seasons shift and I look for nourishing, quick solutions, this stir fry always ends up on my table, offering warmth and a familiar crunch.

It’s not just a meal; it’s a quiet reminder that the simplest ingredients often carry the brightest flavors.

Garlic Broccoli and Mushroom Stir Fry

This stir fry combines tender mushrooms and crisp broccoli cooked quickly in a hot skillet. The dish features a glossy soy-based sauce with fragrant garlic and sesame oil, creating a vibrant and textured vegetable medley with a savory finish.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Breakfast

Cuisine: Asian

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 cups broccoli florets fresh, trimmed
• 8 oz mushrooms button or cremini, sliced
• 3 cloves garlic minced
• 2 tablespoons soy sauce preferably low sodium
• 1 tablespoon sesame oil for aroma and flavor
• 1 teaspoon vegetable oil for stir-frying
• red pepper flakes (optional) for spice

Equipment

• Wok or large skillet
• Knife
• Cutting board
• Measuring spoons
• Spatula

Method

 

1. Begin by chopping the broccoli into bite-sized florets and slicing the mushrooms thinly. Mince the garlic and set all ingredients aside for easy access during cooking.
2. Heat the wok or skillet over medium-high heat and add vegetable oil. Once shimmering, add the minced garlic and sauté until fragrant, about 30 seconds, releasing a fragrant aroma and slightly turning golden.
3. Add the broccoli florets to the pan, stirring quickly to coat with garlic and oil. Cook for about 2-3 minutes until the vegetables turn bright green and start to soften, maintaining some crunch.
4. Next, toss in the sliced mushrooms and stir to combine. Cook for another 3-4 minutes, allowing the mushrooms to release moisture and become tender, while the broccoli stays crisp.
5. Pour in the soy sauce and drizzle the sesame oil over the vegetables. Toss everything together, ensuring the sauce evenly coats each piece, and cook for an additional 1-2 minutes until the vegetables are glazed and heated through.
6. If desired, sprinkle red pepper flakes for heat, and give the stir fry a final toss. Remove from heat once the sauce thickens slightly and the vegetables are vibrant and glossy.
7. Serve hot straight from the pan, enjoying the crispy-tender vegetables with the flavorful coating, perfect for pairing with rice or noodles.

Highlight Ingredient: Sesame Oil

A small drizzle at the end brings everything together. Sesame oil isn’t meant for high heat, its purpose here is aroma, giving the dish that classic stir fry smell and flavor.

How It Tastes

• Crisp broccoli with soft centers
• Tender mushrooms absorbing soy sauce
• Strong garlic aroma
• Subtle nuttiness from sesame oil
• Light glaze that coats every piece

What to Avoid

• Cooking garlic too long, it burns quickly.
• Steaming broccoli instead of stir frying, it loses texture.
• Using too much soy sauce, it can overpower.
• Adding sesame oil early, heat dulls the flavor.

Estimated Nutrition

• Calories: ~150–200
• Carbs: 12–15g
• Protein: 5–6g
• Fat: 10–12g

Storage Suggestions

• Keep in the fridge up to 2 days.
• Reheat quickly in a skillet to retain texture.
• Avoid microwaving too long, vegetables soften.

Serving Ideas

• Serve over white or brown rice.
• Pair with noodles or quinoa.
• Add tofu or chicken for more protein.
• Use as a topping for ramen bowls.

Ways to Use Leftovers

• Stir into fried rice.
• Add to omelets or scrambled eggs.
• Mix into rice bowls with sesame seeds.
• Toss into warm noodles for a quick lunch.

Variations You Can Try

• Sweet Soy Version: Add a bit of honey.
• Spicy Garlic Stir Fry: Double the garlic and add chili paste.
• Ginger Broccoli Stir Fry: Add grated ginger.
• Mushroom-Heavy Version: Use mixed mushrooms.
• Saucy Stir Fry: Add a cornstarch slurry for a thicker glaze.

Frequently Asked Questions

1. Can I use frozen broccoli?
   Yes, but thaw and pat dry first.
2. Do I need a wok?
   A large skillet works fine.
3. Can I add protein?
   Chicken, tofu, shrimp, or beef all fit well.
4. Why is my broccoli soggy?
   The heat wasn’t high enough.
5. Can I double the sauce?
   Yes, but adjust saltiness.
6. Is sesame oil optional?
   It adds great flavor but can be skipped.
7. What mushrooms work best?
   Cremini, button, or shiitake.
8. Can this be made oil-free?
   Not ideal, oil is needed for proper stir fry texture.
9. Can I add soy sauce earlier?
   Add near the end to avoid burning.
10. How can I make it gluten-free?
    Use tamari instead of soy sauce.

This stir fry is a testament to the magic hidden in everyday vegetables. It’s perfect for busy nights when you want something comforting yet vibrant, and the ingredients stand out on their own.

Every time I make it, I’m reminded that great flavor doesn’t need to be complicated. Just a few minutes, good ingredients, and a loud sizzle on the pan, and you’re all set for a delicious, nourishing dish that feels like a small victory.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.