Broccoli and Mushroom Stir Fry Recipe

Yo, veggie lovers (or soon-to-be veggie lovers), let’s whip up this Broccoli and Mushroom Stir Fry that’s so good, even meat-eaters will ask for seconds.

It’s easy, healthy, and full of that takeout-style flavor but made at home—like a boss!

What You’ll Need

Here’s the all-star cast:

• 2 cups broccoli florets (aka little trees)
• 1 cup mushrooms (sliced, any kind you like—portobello, button, whatever)
• 1 red bell pepper (sliced thin for some color vibes)
• 2 garlic cloves (minced)

• 1 tbsp ginger (grated, or cheat with the jarred stuff)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or hoisin sauce if you don’t have it)
• 1 tbsp sesame oil
• 1 tsp cornstarch (mixed with 2 tbsp water for a slurry)
• 1 tbsp olive oil
• Sesame seeds (optional but makes it fancy)

How to Make It

1. Get Prepped
   Wash and chop all your veggies because nobody wants dirty stir fry. Mix the soy sauce, oyster sauce, and sesame oil in a small bowl. Stir in the cornstarch slurry and set aside.

1. Heat It Up
   Heat a large pan or wok over medium-high heat. Add the olive oil and let it get nice and hot (but not smoking—you’re not trying to set off the smoke alarm).

1. Cook the Veggies
   Toss in the broccoli and red bell pepper. Stir-fry for about 3 minutes until they start to soften. Then add the mushrooms, garlic, and ginger. Keep stirring for another 2-3 minutes. Your kitchen should smell AMAZING right now.

1. Sauce It Up
   Pour in your sauce mix and stir everything around. Let it cook for another 2 minutes, or until the sauce thickens and coats all the veggies like a glossy dream.

1. Serve It Up
   Sprinkle with sesame seeds (optional, but looks pro). Serve over steamed rice, noodles, or just eat it straight out of the pan—no judgment.

Pro Tips

• Want it spicy? Add a pinch of red chili flakes or a splash of sriracha.
• Leftovers? Toss them in a wrap or salad for a next-day glow-up.

Let me know if this stir fry hits, because it’s seriously a 10/10! 🥦🍄🔥