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Broccoli and Mushroom Stir Fry

A vibrant and flavorful dish of crispy broccoli and earthy mushrooms, perfect for a cozy family meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Chinese
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Broccoli florets, washed and cut into bite-sized pieces Fresh is best for crunch and flavor.
  • 1 cup Mushrooms, sliced (button or shiitake) Choose your preferred type.
  • 3 cloves Garlic, minced Enhances the flavor profile.
  • 1 teaspoon Ginger, minced Adds warmth and spiciness.
  • 2 tablespoons Olive oil For sautéing.
  • 3 tablespoons Soy sauce Use tamari for a gluten-free option.
  • 1 teaspoon Sesame oil For added flavor.
  • to taste Salt and pepper To season as needed.
  • Rice or noodles For serving, optional.
  • 2 Green onions, finely sliced For garnish.
  • Sesame seeds For garnish.

Method
 

Preparation
  1. Ensure all vegetables are chopped and ready for a smooth cooking process.
Cooking
  1. In a large wok or skillet, heat the olive oil over medium-high heat until shimmering.
  2. Add the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant but not browned.
  3. Toss in the broccoli florets and stir-fry for about 5 minutes, or until they start to turn bright green and slightly tender.
  4. Add the sliced mushrooms to the pan and continue to stir-fry for another 3-4 minutes until mushrooms are tender.
  5. Pour in the soy sauce and sesame oil, stirring well to coat all the ingredients uniformly. Cook for an additional minute.
  6. Add salt and pepper to taste. If desired, serve over rice or noodles. Garnish with sliced green onions and sesame seeds before serving.

Notes

Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to a month. To reheat, warm in a skillet over medium heat, adding a splash of water or oil to maintain moisture.