AsianSide Dish
Broccoli and Mushroom Stir-Fry
A quick garlic broccoli and mushroom stir-fry in a light soy-sesame sauce (20 minutes), weeknight-friendly.
10 min
Prep time
10 min
Cook time
20 min
Total time
2
Servings
Ingredients
- 1 medium broccoli, cut into florets, blanched 2 minutes
- 200g button or oyster mushroom, sliced
- 2 tbsp oil
- 3 cloves garlic, chopped
- 1 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- 1/2 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Sesame seeds, to finish
Instructions
- Heat oil in a wok or wide pan over high heat.
- Add garlic and stir-fry for 20 seconds until fragrant.
- Add the sliced mushroom and stir-fry for 3–4 minutes until lightly browned.
- Add the blanched broccoli and toss to combine, cooking for another 2 minutes.
- Add soy sauce, oyster sauce and sesame oil. Toss to coat evenly.
- Pour in the cornstarch slurry and toss for 30–60 seconds until the sauce lightly thickens and clings to the vegetables.
- Season with salt and pepper, garnish with sesame seeds, and serve immediately.
Tips
- Blanching the broccoli for 2 minutes before stir-frying keeps it crisp-tender instead of raw-hard or overcooked, since it cooks much slower than mushroom in a hot wok.
- Shiitake works particularly well as a substitute here if you want more umami depth than button mushroom gives.
- Don't overcrowd the pan: stir-fry in two batches if needed, so the mushroom sears instead of steaming in its own released water.