Broccoli and Mushroom Stir-Fry 5 ★

40 min | easy | Mediterranean diet, vegan | See also: lactose-free alternative

Close-up of broccoli and sliced mushrooms stir-fried with onion and garlic in a glossy brown tamari sauce, served on a white plate.

Updated Nov 22, 2025

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

Rate/Review

Introduction

This broccoli and mushroom stir-fry is a quick, veggie-packed dinner with tender-crisp broccoli and savory, meaty cremini mushrooms.

It comes together in one pan with garlic, ginger, and tamari for a simple weeknight meal that still tastes takeout worthy.

Serve it over fluffy white rice for a budget-friendly, plant-forward dish that works for lunch prep or an easy family dinner.

Bowl of broccoli and mushroom stir-fry with sliced onions in a glossy soy-based sauce, served alongside a mound of white rice.

How to Make Broccoli and Mushroom Stir-Fry

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Cook the rice

Rinse the white rice under cool water until the water runs mostly clear.
Combine the rice, 1 3/4 cups water, and 1/2 teaspoon sea salt in a small pot.
Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
Turn off the heat and let the rice sit, covered, for 5 to 10 minutes to steam.
Prep the vegetables and aromatics

While the rice cooks, cut the broccoli into bite-size florets if needed.
Slice the cremini mushrooms and yellow onion into thin pieces for quick cooking.
Mince the garlic and fresh ginger so they release lots of flavor in the pan.

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Mix the simple stir-fry sauce

In a small bowl, stir together the tamari, rice vinegar, and sesame oil until well combined.
Taste a drop and adjust with a pinch of extra salt or vinegar if you like a brighter sauce.
Stir-fry the vegetables

Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced onion and cook for 2 to 3 minutes, stirring often, until it starts to soften.
Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
Add the broccoli florets and a splash of water if the pan looks dry.
Cover the pan and let the broccoli steam for 2 minutes to start softening.
Uncover, add the sliced mushrooms, sea salt, and black pepper, and cook for 4 to 5 minutes, stirring often.
Pour in the tamari mixture and toss everything well so the vegetables are coated and glossy.
Cook for 1 to 2 more minutes, until the sauce reduces slightly and clings to the vegetables.
Serve the stir-fry over rice

Fluff the cooked rice with a fork to separate the grains.
Spoon the rice into bowls and top with the broccoli and mushroom stir-fry.
Serve hot, and add a drizzle of extra tamari or sesame oil at the table if you like.

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Substitutions

Swap tamari with low-sodium soy sauce: Use the same amount of low-sodium soy sauce for a similar salty, savory taste with a slightly lighter body. If you need the dish gluten-free, double-check that your soy sauce is labeled gluten-free.
Replace broccoli with green beans: Fresh green beans stay crisp-tender and bright, and they hold up well to the garlicky tamari sauce. Blanch them for 2 minutes in boiling water first if you prefer a softer texture.
Use brown rice instead of white rice: Brown rice adds a nutty flavor and chewier texture that pairs nicely with earthy mushrooms. Increase the water slightly and extend the cooking time, following the package directions for your rice.

Tips

Cut vegetables to similar size: Keep broccoli florets and mushroom slices close in size so they cook at the same rate and stay tender-crisp.
Do not crowd the pan: Use a large skillet or wok so the vegetables sear instead of steaming and turning soggy.
Cook over fairly high heat: Medium-high heat gives a bit of caramelization on the mushrooms and onions, which deepens the flavor of the sauce.
Adjust the sauce at the end: After the vegetables are coated, taste and splash in a little more tamari or vinegar to match your own preference.
Use cold leftover rice: For an even faster meal, reheat cold cooked rice in the microwave or a covered pan right before serving.

Nutrition Facts ^*

Energy	253	kcal
Protein	7	g
Total Fat	5	g
Carbohydrates	43	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep the broccoli bright green and not mushy?: Cook the broccoli only until it turns bright green and just fork tender, then stop. Covering the pan for a minute or two helps steam it without overcooking the stems.
What if my stir-fry turns watery?: Excess moisture usually comes from crowded vegetables or mushrooms that were not browned. Next time, cook in batches if needed and let the mushrooms sit in the hot pan before stirring.
Can I make this dish ahead of time?: You can cook the rice and chop the vegetables a day ahead, then store them separately in the fridge. Stir-fry the vegetables right before eating so they stay bright and crisp.
How do I add protein to this meal?: Stir in cubed tofu, edamame, or thinly sliced cooked chicken during the last few minutes of cooking. Make sure any added protein is hot before serving so the whole dish stays warm.

Serving Suggestions

This cozy broccoli and mushroom stir-fry is lovely with a sprinkle of toasted sesame seeds or sliced scallions on top.

For a fuller meal, pair it with pan-seared tofu, roasted chicken, or a simple cucumber salad for contrast.

Leftovers also taste great tucked into lettuce cups for a fresh, crunchy lunch the next day.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Christine, Seattle, WA: My husband and I loved this stir-fry - really flavorful and pretty easy to put together. I followed the recipe as written except I used soy sauce since I didnt have tamari on hand. I like that you can prep the veggies ahead and then just toss everything in the pan when its time to eat, and the next time I make it (and there will defintely be a next time!) I think I will double the sauce because we like it a little extra. Great recipe! — 5 ★

Eunice: So glad it worked well for you, Christine!
Leslie, Columbus: Thank you!!! Thank you....this stir fry came out great. I even had extra sauce to put on my rice. This is my go to dinner. No more take out. — 5 ★

Eunice: Glad it’s your new go-to dinner, Leslie!
Patricia, Calgary, Canada: This was a big hit with my family easy to make and flavor is really good 🍽️ — 5 ★

Eunice: Glad it was a big hit for your family, Patricia!
Janice, Columbus, OH: I have been making this stir-fry for a while now, I mix the tamari, rice vinegar, and sesame oil ahead of time and keep it in a little jar in the fridge. I also add a pinch of red pepper flakes with the garlic and ginger, gives it a great takeout flavor. This is a recipe I use for my quick weeknight dinners and it reheats so good for lunch.!! 😊 — 5 ★

Eunice: Love these tweaks, Janice!