Broccoli Mushroom Stir-Fry with a Simple Soy Glaze
Make broccoli mushroom stir-fry with supermarket broccoli, mushrooms, garlic, ginger, soy sauce, vegetarian oyster sauce alternatives, and rice.
vegetarian mushroom oyster sauce or oyster sauce: 1 tbsp (optional).
Stir soy sauce, mushroom oyster sauce if using, cornstarch, sesame oil, and 1/4 cup water in a small bowl.
Stir-fry broccoli with a splash of water until bright green and just tender.
Add mushrooms and cook until they release moisture and begin to brown.
Add garlic and ginger, then pour in the sauce. Toss until the vegetables are glossy and serve with sesame seeds.
Fresh broccoli gives the best texture, but frozen florets work if thawed and dried.
Button, cremini, chestnut, or shiitake mushrooms all work.
Vegetarian mushroom oyster sauce is a useful pantry item for meat-free stir-fries.
Use cauliflower, snow peas, green beans, or bok choy instead of broccoli.
Use hoisin plus soy sauce if mushroom oyster sauce is unavailable.
Add tofu, egg, chicken, or shrimp if you want more protein.
Broccoli: Fresh broccoli, Frozen broccoli, Cauliflower. Frozen broccoli should be thawed and dried if possible so the sauce does not become watery.
Mushrooms: Button mushrooms, Cremini or chestnut mushrooms, Shiitake mushrooms. Slice mushrooms thick enough that they brown instead of disappearing.
Vegetarian oyster sauce: Mushroom oyster sauce, Hoisin plus soy sauce, Extra soy sauce. Use mushroom oyster sauce when cooking vegetarian; regular oyster sauce is optional for non-vegetarian kitchens.
Can I use frozen broccoli in mushroom stir-fry?
Yes. Thaw and dry frozen broccoli if possible, or cook it until extra moisture evaporates.
It can be vegan if you use vegetarian mushroom oyster sauce or replace oyster sauce with soy sauce and hoisin.
Firm tofu, egg, chicken, shrimp, or beef can be added if you want a larger dinner.