Broccoli Mushroom Stir Fry
This broccoli mushroom stir fry is a quick and flavorful dinner loaded with tender mushrooms, crisp broccoli, and garlicky soy-sesame sauce. A meatless skillet meal that’s ready in just 30 minutes and perfect for busy weeknights.
Servings: 4 servings
Calories: 243kcal
Ingredients
- 3 tablespoons vegetable oil divided
- ½ cup diced onion
- 1 tablespoon minced garlic
- 6 oz fresh portobello mushrooms cut into 1-inch pieces
- 1 broccoli crown cut into small florets
- 3 tablespoons soy sauce divided
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 cup cooked rice
- Salt and pepper to taste
- Crushed red pepper flakes for serving (optional)
Instructions
- In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Remove from the pan and set aside.
- Add another tablespoon of oil and the mushrooms. Cook for 5 minutes, stirring occasionally, until browned. Season with salt, pepper, and 1 tablespoon soy sauce. Transfer to the onion mixture.
- Add remaining tablespoon of oil to the skillet with 1 tablespoon soy sauce and broccoli. Cook for 2 to 3 minutes until just starting to brown.
- Add the remaining soy sauce, sesame oil, and rice wine vinegar. Return the onion, mushrooms, and garlic to the pan along with the cooked rice.
- Stir well and heat through for about 3 minutes. Serve hot with crushed red pepper flakes if desired.
Notes
- Cut broccoli into small, even florets so it cooks quickly and evenly.
- Add a splash of water to the skillet if broccoli needs extra steam to soften.
- Want to make it a full meal? Stir in cooked chicken, shrimp, or tofu at the end.
- This recipe works great with leftover rice or even day-old takeout rice.
Nutrition
Serving: 1cup | Calories: 243kcal