Broccoli and Mushroom Stir-Fry.

Equipment

• Large wok or skillet
• Mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

For the Stir-Fry

• 4 cups broccoli florets
• 8 ounces cremini or button mushrooms, sliced
• 2 tablespoons vegetable oil or sesame oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium carrot, thinly sliced (optional)
• 1 red bell pepper, sliced (optional)
• 2 green onions, sliced
• 1 teaspoon sesame seeds (optional garnish)

For the Stir-Fry Sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon cornstarch
• ¼ cup vegetable broth or water
• ½ teaspoon crushed red pepper flakes (optional)
• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Vegetables

1. Wash and dry the broccoli, mushrooms, and other vegetables.
2. Cut the broccoli into bite-sized florets, slice the mushrooms, mince the garlic, grate the ginger, and prepare any optional vegetables.
3. Keeping the vegetables similar in size ensures even cooking.

Step 2: Make the Sauce

1. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, vegetable broth, cornstarch, black pepper, and crushed red pepper flakes if using.
2. Set aside.

Step 3: Cook the Broccoli

1. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
2. Add the broccoli florets and stir-fry for about 4–5 minutes until they become bright green and slightly tender.
3. If needed, add 2 tablespoons of water and cover for 1 minute to create steam.
4. Transfer the broccoli to a plate.

Step 4: Cook the Mushrooms

1. Add the remaining tablespoon of oil to the skillet.
2. Add the sliced mushrooms and cook for 4–5 minutes , stirring occasionally, until they release their moisture and begin to brown.

Step 5: Add Aromatics

1. Stir in the garlic and ginger.
2. Cook for 30–60 seconds until fragrant.
3. If using carrots or bell peppers, add them now and stir-fry for another 2–3 minutes.

Step 6: Combine Everything

1. Return the broccoli to the skillet.
2. Pour the prepared sauce over the vegetables.
3. Stir well to coat everything evenly.
4. Cook for another 2–3 minutes , allowing the sauce to thicken and cling to the vegetables.

Step 7: Garnish and Serve

1. Remove from the heat.
2. Sprinkle with sliced green onions and sesame seeds.
3. Serve immediately over steamed rice, noodles, quinoa, or cauliflower rice.

Notes

Store leftovers in an airtight container for up to 4 days . Freeze for up to 2 months . For best texture, slightly undercook the vegetables before freezing. Reheat in a skillet over medium heat until warmed through, or microwave individual portions for 1–2 minutes.

Nutrition

Calories: 180 · Protein: 6g · Fat: 11g · Carbohydrates: 15g · Saturated Fat: 1.5g · Fiber: 5g · Sugar: 6g · Sodium: 610mg