I’ve tried veggie takeout dishes before, and I’ve been unimpressed several times! So I wanted to create an easy at-home broccoli and mushrooms stir fry that has the simplicity of a good takeout dish, but with bigger, brighter flavors and higher quality ingredients. Broccoli and white button mushrooms are not the most widely used veggies in China, but they go nicely with Chinese flavors. And they are super common in the US, so I use them often in my cooking at home.
Ingredients for Broccoli and Mushroom Stir Fry
When you’re ready to start cooking the broccoli and mushroom stir fry, you should have prepared by your stove:
Sauce ingredients, mixed in a bowl Cornstarch slurry Chopped Broccoli Salt Peanut oil (it will be added in several steps) Sliced Mushrooms Dried chili peppers, garlic, ginger, and green onion on a plate
Make Sure Your Stir Fried Broccoli is Perfect
Perfectly cooked broccoli can make your broccoli and mushroom stir fry really shine. It is easy to overcook broccoli, though, so it’s important to pay attention. Watch the color of the broccoli as it cooks – there is a point that it has a beautiful bright green hue. You want to remove the broccoli right at this point. The broccoli will be fresh tasting and tender, yet without any bitterness.
How to Cook Broccoli and Mushroom Stir Fry
Here is a brief rundown of how to cook the dish once you’ve finished prep: The dish is a pretty quick one – it usually takes me just 10 minutes to cook once I’ve done the prep.
What to Serve with Broccoli and Mushroom Stir Fry
This stir fry is really versatile and can go with practically any Chinese (or other Asian) or Western homestyle dishes. It goes nicely alongside pasta with tomato sauce, roast chicken, or even burgers. Some Chinese dishes that I would pair with this are:
Easy Mongolian Meatballs Chinese Curry Chicken Baked Sichuan Chicken Wings Sesame Beef Air Fryer Salt and Pepper Chicken
