Broccoli and Mushroom Stir Fry
This Broccoli and Mushroom Stir Fry is a quick and nutritious dish that combines the earthy flavors of mushrooms with the vibrant crunch of broccoli. Perfect as a side dish or a light main, it's packed with vitamins and can be on your table in under 30 minutes.
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Wooden spatula
- 1 Measuring cups and spoons
Ingredients
- 2 cups broccoli florets
- 2 cups sliced mushrooms Any variety
- 1 piece bell pepper Sliced
- 3 tablespoons vegetable oil
- 3 cloves garlic Minced
- 1 inch piece ginger Minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce Optional
- to taste salt
- to taste pepper
- for serving cooked rice or noodles
Instructions
- Prepare your ingredients by washing and cutting the broccoli into florets, slicing the mushrooms, and bell pepper, and mincing the garlic and ginger.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the minced garlic and ginger, stirring for about 30 seconds until fragrant, but be careful not to burn them.
- Add the sliced mushrooms and bell pepper to the pan. Stir-fry for about 4-5 minutes until they begin to soften.
- Toss in the broccoli florets and continue to stir-fry for an additional 4-5 minutes, or until the broccoli is tender but still bright green.
- Pour in the soy sauce and oyster sauce (if using) and stir to coat all the vegetables evenly. Cook for another minute.
- Season with salt and pepper to taste. Stir well to mix everything.
- Serve hot over cooked rice or noodles.
Notes
For added protein, consider adding tofu, chicken, or shrimp to the stir fry.
Feel free to customize the vegetables based on your preference; carrots, snap peas, or baby corn work great too.
Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.