There's something undeniably comforting about the sizzle of a fresh stir fry hitting a hot pan. This Broccoli and Mushroom Stir Fry brings together crisp-tender veggies, savory umami flavors, and a glossy garlic-soy glaze—all in under 30 minutes.

I first made this on a weeknight when our fridge was nearly empty except for a head of broccoli and some leftover mushrooms. What started as a last-minute dinner hack turned into one of our favorite meatless meals—so good, we now plan for it. It's quick, budget-friendly, and satisfying enough for even the biggest appetites.

Let's dive into why you’ll want to keep this recipe on repeat.

Why You'll Love This Broccoli And Mushroom Stir Fry

Get ready to fall in love with a weeknight wonder that checks every box—simple, tasty, and lightning fast.

One of the best things about this stir fry is how fast and easy it is to make. With just a handful of ingredients and a single skillet, you can whip up a nourishing dinner in less time than it takes to order takeout.

It’s also incredibly budget-friendly. Broccoli and mushrooms are often two of the most affordable vegetables in the produce aisle. Paired with pantry staples like soy sauce and garlic, this dish proves that delicious doesn’t have to mean expensive.

Looking for a way to eat more vegetables? This stir fry is loaded with plant-based goodness, making it a great option for Meatless Mondays or anyone trying to add more greens to their plate without sacrificing flavor.

And don’t forget about versatility. You can toss in sliced bell peppers, snap peas, or even tofu if you want to boost the protein content. Serve it over rice, noodles, or on its own—it adapts to whatever you’ve got on hand.

Once you see how easy this comes together, you’ll wonder how you ever cooked without it.

Ingredients Notes

The beauty of this Broccoli and Mushroom Stir Fry lies in its simple ingredient list. Each one is chosen to build flavor, texture, and depth in the dish.

Broccoli is the star here, bringing a satisfying crunch and mild earthiness. I like to cut the florets fairly small so they cook quickly and evenly. You can also peel and slice the stems—they’re just as tasty and add great texture.

Mushrooms add an umami richness that makes this stir fry feel hearty and savory. I usually go with cremini mushrooms for their deeper flavor, but white button mushrooms or even shiitake work beautifully too. Slice them thick enough that they hold their shape during cooking.

Garlic is a must in any good stir fry. Freshly minced garlic brings a bold, aromatic punch that infuses the entire dish. Don’t skip it or swap it for powdered—you want the real thing here.

Soy sauce forms the base of the stir fry sauce, delivering salt and umami. I use low-sodium soy sauce so I can better control the seasoning. A splash of rice vinegar and a pinch of sugar round out the sauce, creating that signature balance of salty, tangy, and slightly sweet.

As for equipment, all you need is a large nonstick skillet or wok and a heatproof spatula. A good knife for prepping the vegetables will also make the process quicker and smoother.

How To Make This Broccoli And Mushroom Stir Fry

Making this dish is as easy as it is satisfying. It’s all about timing and keeping things moving once the heat is on.

Start by prepping all your ingredients. Chop the broccoli into small, even florets, slice the mushrooms, and mince the garlic. Have everything ready and within reach—stir fries cook fast, so there’s no time for prep mid-cook.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add the mushrooms. Let them cook undisturbed for a minute or two so they develop a nice golden edge. Stir and cook for another 2-3 minutes until they’re tender and have released most of their moisture.

Next, add the garlic and broccoli to the pan. Stir everything together and cook for about 2-3 minutes. You want the broccoli to stay vibrant and slightly crisp, not mushy. If your pan gets too dry, add a splash of water to help steam the broccoli while keeping that charred edge from the stir fry process.

While the veggies are cooking, whisk together the soy sauce, rice vinegar, a bit of sugar, and a touch of cornstarch dissolved in water. Once the broccoli is just tender, pour the sauce over the vegetables. It should bubble and thicken almost instantly, coating everything in a glossy glaze.

Toss everything together and let it cook for another minute to fully coat the vegetables. Taste and adjust seasoning if needed. You might want an extra splash of soy sauce or a dash of sesame oil for a nutty finish.

The whole process, start to finish, takes less than 25 minutes. What you’ll end up with is a stir fry that’s deeply flavorful, wonderfully textured, and ready to serve right away.

Storage Options

If you have leftovers (though that’s rare in my house), this stir fry keeps well for a few days.

Store the cooled stir fry in an airtight container in the fridge. It stays fresh for up to 3 days, making it perfect for lunch prep or a quick dinner later in the week.

You can also freeze it, though the texture of the broccoli may soften slightly when reheated. If you do freeze it, store in a freezer-safe container and eat within 1 month for best results.

To reheat, use a nonstick skillet over medium heat. Add a splash of water to loosen the sauce and stir frequently until everything is warmed through. Microwaving works too, though the veggies won’t stay quite as crisp.

Variations and Substitutions

This recipe is endlessly adaptable, so don’t be afraid to make it your own.

If you’re out of mushrooms or just want to mix things up, try zucchini, bell peppers, or snap peas. They cook quickly and add color and variety to the plate.

Want more protein? Tofu, tempeh, or even leftover chicken can be added in. Just sear them separately and stir them in during the final step to coat in the sauce.

For a low-sodium version, try using coconut aminos instead of soy sauce. They offer a similar depth of flavor with less salt.

Prefer a spicier stir fry? A few chili flakes or a drizzle of sriracha can add a satisfying kick without overpowering the other flavors.

And if you’re gluten-free, just make sure to use tamari instead of soy sauce and check that your cornstarch is certified gluten-free.

The best part of this stir fry is how forgiving it is. Once you’ve mastered the basic method, you can swap and experiment with whatever’s in your fridge and make it feel brand new every time.

Would you like me to create a printable version or a visual recipe card for this as well?