There's something magical about the sizzling sound of fresh vegetables hitting a hot pan, especially when it's broccoli and mushrooms dancing in a savory stir fry sauce. This recipe brings together crisp-tender broccoli, meaty mushrooms, and a punchy garlic-ginger glaze that clings to every bite.

I first whipped this up on a rainy weeknight when my produce drawer was on the brink. What started as a "clean out the fridge" meal quickly became a weekly tradition. It’s fast, flavorful, and healthy — everything I crave in a one-pan dinner.

Let’s jump into why you’re going to love this dish.

Why You'll Love This Broccoli and Mushroom Stir Fry

Get ready to add this stir fry to your go-to dinner rotation. With just a handful of pantry staples and a few fresh veggies, it checks all the boxes for a weeknight winner.

First, it’s lightning fast. From chopping to serving, this dish takes just 25 minutes. Perfect for nights when you need dinner on the table now but still want it to taste amazing.

It’s also a health-conscious choice. Packed with fiber, antioxidants, and plant-based nutrients, this stir fry is naturally vegan and gluten-free (with tamari instead of soy sauce). You’ll feel good about every forkful.

Let’s not forget how budget-friendly it is. Broccoli and mushrooms are inexpensive and widely available, making this dish easy on your wallet without skimping on taste.

Lastly, it's incredibly flexible. Swap in snap peas, bell peppers, or even tofu to make it your own. Whether you're meal prepping or cleaning out the fridge, this stir fry is the ultimate veggie canvas.

Next up, let’s talk about what you’ll need to bring this recipe to life.

Ingredients Notes

The beauty of this stir fry lies in its simplicity. Each ingredient plays a key role in balancing flavor and texture, making every bite satisfyingly savory.

Broccoli is the star of the show. You’ll want fresh, firm florets for the best texture — not too big and not too small. They should stay vibrant green with just the right amount of crunch once sautéed.

Mushrooms add an earthy depth that really grounds the dish. I recommend cremini or baby bellas for their rich, meaty flavor. Make sure not to overcrowd the pan — they need space to brown, not steam.

Garlic and ginger are the aromatic base of the stir fry sauce. Freshly minced is best here. As they hit the hot oil, they’ll bloom into something deeply fragrant and mouthwatering.

Soy sauce, sesame oil, and rice vinegar bring the umami magic. Together, they form a savory-tangy glaze that soaks into the veggies beautifully. A splash of maple syrup or honey helps balance the flavors with a hint of sweetness.

To finish, a sprinkle of toasted sesame seeds adds a nutty crunch, and if you like a little heat, toss in some red pepper flakes or a dash of sriracha.

No fancy tools required — just a large nonstick or stainless steel skillet, a cutting board, and a sharp knife. A wok works great if you have one, but it’s not essential.

How To Make This Broccoli and Mushroom Stir Fry

This dish comes together in one skillet with minimal fuss, making cleanup a breeze. Here’s exactly how to make it.

Start by prepping your vegetables. Wash and dry the broccoli and mushrooms thoroughly. Cut the broccoli into small florets and slice the mushrooms evenly. Mince the garlic and ginger finely so they cook quickly and evenly.

Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Spread them out in a single layer and let them cook undisturbed for 3-4 minutes until they develop a golden sear. Stir occasionally and cook for another 2-3 minutes until tender.

Push the mushrooms to the side and add a bit more oil if needed. Toss in the garlic and ginger and cook for about 30 seconds, just until fragrant — don’t let them burn.

Add the broccoli to the pan along with a splash of water. Cover the skillet for 2 minutes to steam the broccoli slightly, then uncover and stir-fry for another 2-3 minutes until crisp-tender.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and maple syrup. Pour the sauce over the veggies and toss everything to coat. Let it cook for another minute so the sauce thickens slightly and clings to the vegetables.

Remove from heat and sprinkle with sesame seeds and optional red pepper flakes. Serve hot over rice, noodles, or on its own as a light yet satisfying main.

From start to finish, you’re looking at under 30 minutes — and a plate full of flavor.

Storage Options

If you happen to have leftovers (though that’s rare in our house), they store beautifully.

Transfer cooled stir fry to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making for an even tastier lunch the next day.

For longer storage, this dish freezes surprisingly well. Place in a freezer-safe container and freeze for up to 2 months. Just know the broccoli will soften slightly upon thawing.

To reheat, microwave in 30-second bursts or warm gently in a skillet over medium heat with a splash of water to revive the sauce. Stir frequently and heat just until warmed through.

Variations and Substitutions

This recipe is super adaptable, so don’t be afraid to tweak it based on what you have.

Want more protein? Add cubed tofu or tempeh right after the mushrooms. Just make sure to press the tofu well so it gets nice and golden.

Don’t love mushrooms? Swap them for zucchini, bell peppers, or even eggplant. Each brings a unique texture and flavor twist to the dish.

Make it spicy by adding a teaspoon of chili garlic sauce or a diced red chili to the aromatics. It'll give the stir fry a fiery kick that pairs well with the sweet-savory sauce.

Need it gluten-free? Use tamari instead of regular soy sauce. It has all the flavor but none of the gluten, making this dish allergy-friendly without sacrificing taste.

You can also serve this stir fry in different ways — over rice, with soba noodles, or even tucked into lettuce cups for a low-carb option.

Don’t be afraid to get creative. Once you’ve got the basic technique down, the possibilities are endless.