The humble combination of broccoli and mushrooms transforms into an extraordinary dish in this Asian-inspired stir-fry. This recipe brings together the nutritious crunch of fresh broccoli with the earthy depth of mushrooms, all enveloped in a savory sauce that perfectly balances sweet, salty, and umami flavors. Originally inspired by Chinese cooking techniques, this versatile dish has become a favorite in households worldwide, offering a perfect blend of health and taste.
Ingredients
For the Vegetables
- Broccoli florets: 500g / 1.1 lb (about 1 medium head)
- Mushrooms (cremini or button): 200g / 7 oz
- Garlic: 3 cloves (minced)
- Fresh ginger: 1 tablespoon / 15g (grated, optional)
For the Sauce
- Olive oil or sesame oil: 2 tablespoons / 30ml
- Soy sauce: 3 tablespoons / 45ml
- Oyster sauce: 1 tablespoon / 15ml (optional)
- Cornstarch: 1 tablespoon / 15g
- Sugar: 1/2 teaspoon / 2.5g
- Water or vegetable broth: 1/4 cup / 60ml
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Step-by-Step Instructions
1. Preparation Phase
Begin by washing and cutting the broccoli into uniform, bite-sized florets. This ensures even cooking and makes the dish easier to eat. Fill a large pot with water and bring to a boil.
2. Blanching the Broccoli
Carefully add the broccoli florets to the boiling water. Blanch for exactly 2 minutes – this preserves the bright green color while achieving the perfect tender-crisp texture. Immediately drain and plunge into ice water to stop the cooking process. Once cooled, drain thoroughly.
3. Mushroom Preparation
Heat 1 tablespoon of your chosen oil in a large wok or skillet over medium-high heat. Add the sliced mushrooms in a single layer, allowing them to brown without stirring for the first minute. Then stir-fry for an additional 2-3 minutes until golden brown and slightly crispy at the edges. Remove from the pan and set aside.
4. Aromatic Base
In the same pan, add the remaining tablespoon of oil. Once hot, add the minced garlic and grated ginger (if using). Sauté for 30 seconds, stirring constantly to prevent burning. The aromatics should become fragrant but not brown.
5. Combining and Sauce Creation
Return the mushrooms to the pan and add the blanched broccoli. Stir-fry for 2 minutes to combine flavors. Meanwhile, in a small bowl, whisk together soy sauce, oyster sauce, sugar, and water or vegetable broth.
6. Final Cooking
Pour the sauce mixture over the vegetables. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Add this slurry to the pan and stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
7. Finishing Touches
Season with salt and pepper to taste. Transfer to a serving dish and sprinkle with sesame seeds if desired.
Nutritional Information
Per serving (serves 4):
- Calories: 150
- Protein: 6g
- Carbohydrates: 15g
- Fiber: 4g
- Fat: 8g
- Sodium: 580mg
Timing:
- Preparation: 15 minutes
- Cooking: 15 minutes
- Total Time: 30 minutes
Professional Cooking Tips
- For perfectly crisp-tender broccoli, prepare an ice bath before blanching. This stops the cooking process immediately and maintains the vegetable’s vibrant green color.
- Allow your wok or skillet to heat thoroughly before adding ingredients. A properly heated pan is crucial for achieving the characteristic stir-fry sear.
- Cut all ingredients to similar sizes to ensure even cooking. Broccoli florets should be uniform, and mushroom slices should be approximately 1/4 inch thick.
- Don’t overcrowd the pan when cooking mushrooms. Work in batches if necessary to achieve proper browning.
Variations and Substitutions
- Vegetable Options: Replace broccoli with cauliflower, or add snap peas, bell peppers, or carrots.
- Mushroom Alternatives: Substitute with shiitake, oyster, or king oyster mushrooms for different textures and flavors.
- Sauce Variations: For a spicy version, add chili oil or red pepper flakes.
- Vegan Adaptation: Replace oyster sauce with hoisin sauce or additional soy sauce.
Common FAQs
Q: Can I use frozen broccoli instead of fresh?
A: Yes, though the texture may be slightly different. Thaw completely and skip the blanching step.
Q: How can I make this dish gluten-free?
A: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free certified.
Q: Can I prepare the components in advance?
A: Yes, blanch the broccoli and slice mushrooms up to 24 hours ahead. Store in airtight containers in the refrigerator.
Q: Why isn’t my sauce thickening?
A: Ensure your cornstarch is fresh and fully dissolved in cold water before adding. The sauce must come to a simmer to achieve proper thickness.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a wok or skillet over medium heat until just warmed through to maintain texture.
- For meal prep, blanch broccoli and prepare sauce up to 2 days in advance.
- Freeze portions for up to 1 month, though texture may change slightly upon thawing.
