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Broccoli and Mushroom Stir Fry

A quick and nutritious stir fry combining crunchy broccoli, earthy mushrooms, and savory flavors, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets Choose vibrant and fresh florets.
  • 1 cup mushrooms, sliced Button or shiitake mushrooms work well.
  • 1 cup bell pepper, sliced Any color works for this recipe.
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil Alternatively, use sesame oil for extra flavor.
  • 1 teaspoon ginger, minced Optional but adds flavor.
  • to taste Salt and pepper
  • to taste Sesame seeds for garnish Optional.

Method
 

Preparation
  1. Begin by washing and cutting the broccoli into bite-sized pieces, slicing the mushrooms, and bell pepper, and mincing the garlic and ginger.
Cooking
  1. In a large wok or skillet, heat the olive oil over medium-high heat.
  2. Add the minced garlic and ginger to the pan. Sauté for about 30 seconds until fragrant—be careful not to let it burn!
  3. Toss in the broccoli, mushrooms, and bell pepper. Stir-fry them together for about 5-7 minutes, or until veggies are tender yet still crisp.
  4. Pour the soy sauce over the veggies and mix well. Allow it to cook for an additional 1-2 minutes so the flavors can meld.
  5. Add salt and pepper to taste, and remove from heat.
  6. If desired, sprinkle sesame seeds on top for an extra crunch before serving.

Notes

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crunch. Can be frozen for up to 2 months.