Savoury, garlic-infused, and crisp-tender, this Garlic Broccoli & Mushroom Stir Fry is the ultimate quick plant-based side or low-carb main dish! Earthy mushrooms and vibrant broccoli florets are tossed in a glossy, rich garlic-soy glaze that brings takeout-style perfection to your kitchen in under 15 minutes.
Why You’ll Love This Recipe
15-Minute Dinner Side: Comes together in minutes for an effortless weeknight vegetable boost.
Low-Carb & Calorie-Friendly: High in volume, fiber, and micronutrients while keeping net carbs minimal.
Glossy Takeout-Style Sauce: The simple cornstarch slurry coats every floret and mushroom slice in a rich, savory glaze.
Essential Kitchen Equipment
Large Wok or Heavy Skillet: Allows high-heat searing for crisp-tender vegetables without steaming them.
Small Bowl & Whisk: To mix the savory sauce slurry beforehand so it thickens smoothly.
Ingredients
2 cups Fresh broccoli florets
8 oz (225g / ~2 cups) Cremini or button mushrooms, sliced
3 cloves Garlic, minced
2 tbsp Soy sauce (or low-sodium tamari / coconut aminos)
1 tbsp Oyster sauce (or vegetarian mushroom oyster sauce, optional)
1 tbsp Olive oil or sesame oil
1 tsp Cornstarch
2 tbsp Cold water
1/2 tsp Black pepper
1/4 tsp Salt (or to taste)
Pinch of chili flakes (optional, for heat)
Step-by-Step Instructions
1. Whisk Sauce Slurry: In a small bowl, whisk together the soy sauce, oyster sauce (if using), cornstarch, cold water, black pepper, and optional chili flakes until smooth and lump-free. Set aside.
2. Sear Mushrooms: Heat oil in a large wok or skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 2 to 3 minutes until browned on one side, then toss and cook for another 2 minutes.
3. Add Broccoli & Garlic: Add the broccoli florets and minced garlic to the pan. Stir-fry for 3 to 4 minutes, tossing continuously until the broccoli turns bright green and crisp-tender. (If broccoli needs a boost to soften, splash 1 tablespoon of water and cover with a lid for 1 minute).
4. Pour Sauce & Glaze: Pour the prepared sauce slurry over the stir-fried vegetables. Stir continuously for 1 to 2 minutes as the sauce bubbles and thickens into a glossy glaze that clings to the mushrooms and broccoli.
5. Serve Hot: Remove from heat immediately, season with a final pinch of salt or pepper if desired, and serve warm on its own or over brown rice, quinoa, or cauliflower rice!
Chef’s Tips
High Heat is Key: Cook over medium-high heat so the mushrooms brown evenly rather than releasing excess moisture and boiling.
Add Protein: Toss in sliced chicken breast, flank steak, or seared tofu cubes for a complete, high-protein meal!
Nutritional Breakdown (Per Serving / 2 Yield)
Servings: 2 portions
Calories: ~120 kcal
Protein: 5g
Net Carbs: 8g
Fat: 7g
Frequently Asked Questions (FAQ)
Can I use frozen broccoli?
Fresh broccoli yields the best crisp-tender texture, but frozen florets work too! Thaw and pat them completely dry with paper towels before tossing into the hot skillet to prevent a soggy stir-fry.