I turned broccoli and shiitake into a Vegan Stir Fry that actually makes leftovers worth fighting over.

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I’m obsessed with this broccoli and shiitake mushroom stir because it hits that fast, loud, satisfying spot in my mouth. I love how broccoli florets stay snappy and mushrooms turn deep, savory without feeling heavy.

Vegan Stir Fry that doesn’t pretend to be something it’s not. Plant Based Dinner that actually makes me excited to eat leftovers.

But mostly it’s the contrast, bright green crunch, chewy mushroom chew, salty soy notes that keep pulling me back. And those tiny finishing hits?

Tiny details that make it feel alive. Simple, messy, exactly what dinner should be now.

I want it nightly.

Ingredients

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Broccoli: crunchy, bright green bite that keeps it feeling light and kind of healthy.
Shiitake mushrooms: meaty, earthy chew that gives the dish some real umami.
Neutral oil: lets things sizzle without changing the flavor, it’s just there to cook.
Garlic: sharp, warming punch you’ll taste in every bite, no subtlety here.
Ginger: fresh zing that cuts through richness and lifts the whole dish.
Soy sauce: salty, savory backbone that ties the veggies together, simple and reliable.
Rice vinegar: bright little tang that keeps things from tasting flat.
Maple syrup: sweet counterpoint that balances the salty notes, not cloying.
Toasted sesame oil: nutty aroma you’ll smell first, tiny splash goes a long way.
Vegetable broth: keeps the pan saucy and prevents dryness, mild and forgiving.
Cornstarch: thickens the sauce so it clings to broccoli and mushrooms.
Cold water: mixes with the starch to make a smooth slurry, nothing fancy.
Scallions: fresh, oniony pop that lightens each forkful, great finish.
Sesame seeds: toasty crunch and visual pop, tiny but satisfying.
Red pepper flakes: optional heat for those who like a little kick.
Salt and pepper: basic seasoning that you’ll tweak to taste, can’t skip.

Ingredient Quantities

1 pound broccoli florets (about 4 cups)

8 ounces fresh shiitake mushrooms, stems removed and sliced

2 tablespoons neutral oil (vegetable, canola or grapeseed)

3 garlic cloves, minced

1 tablespoon fresh ginger, minced or grated

3 tablespoons soy sauce or tamari (for gluten free)

1 tablespoon rice vinegar

1 tablespoon maple syrup or brown sugar

1 teaspoon toasted sesame oil

1/2 cup low sodium vegetable broth or water

1 teaspoon cornstarch

2 tablespoons cold water (for mixing with cornstarch)

2 scallions, thinly sliced

1 tablespoon sesame seeds, toasted

pinch of red pepper flakes (optional)

salt and black pepper to taste

How to Make this

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1. Mix the sauce: whisk together soy sauce or tamari, rice vinegar, maple syrup or brown sugar, 1/2 cup vegetable broth or water, and 1 teaspoon toasted sesame oil in a small bowl; set aside.

2. Make a cornstarch slurry by stirring the cornstarch into 2 tablespoons cold water until smooth; keep nearby.

3. Heat a wok or large skillet over medium high heat until very hot, then add 2 tablespoons neutral oil and swirl to coat.

4. Add the sliced shiitake mushrooms and cook, stirring often, until they brown and release their juices, about 4 to 5 minutes; season lightly with salt and pepper.

5. Push mushrooms to one side, add the minced garlic and ginger to the hot oil and cook until fragrant, about 30 seconds to 1 minute, don’t let it burn.

6. Add the broccoli florets and pour in the prepared sauce; stir to combine, then cover and let steam for 2 to 3 minutes until broccoli is bright green and just tender.

7. Remove the lid, give the slurry a quick stir and pour it into the pan while stirring; cook for another 1 to 2 minutes until the sauce thickens and coats the veggies.

8. Taste and adjust seasoning with salt, black pepper and a pinch of red pepper flakes if using; drizzle a touch more sesame oil if you like.

9. Turn off the heat, toss in the scallions and toasted sesame seeds, then serve immediately over rice or noodles.

Equipment Needed

1. Wok or large skillet with lid
2. Chef’s knife
3. Cutting board
4. Small mixing bowl (for sauce)
5. Measuring spoons and measuring cups
6. Whisk or fork (for sauce and slurry)
7. Spatula or wooden spoon
8. Small bowl or ramekin (for cornstarch slurry)
9. Tongs or large spoon (for tossing and serving)

FAQ

Can I use other mushrooms if I dont have shiitakes?

Yes, cremini, button, or oyster mushrooms work great. Shiitakes have a meatier texture and deeper flavor, but swap freely, just slice them so they cook evenly.

How do I keep the broccoli bright green and not mushy?

Don’t overcook. Blanch or steam florets 1 to 2 minutes or stir fry on high heat for 3 to 4 minutes until tender crisp. Shock in cold water if you blanched, it stops cooking and keeps color.

Can I make this gluten free?

Yes, use tamari instead of soy sauce and check the broth label. Everything else here is naturally gluten free.

How do I thicken the sauce without it getting gloopy?

Mix cornstarch with cold water first, then stir it into the simmering sauce a little at a time. Let it bubble once or twice, it will thicken quickly. If it gets too thick, add a splash of broth or water.

Can I prep this ahead for a quick weeknight meal?

Yep. Slice mushrooms, mince garlic and ginger, and whisk the sauce in a jar up to 2 days ahead. Store veggies separately in the fridge and stir fry from cold for best texture.

Any good serving ideas or add ins?

Serve over rice, noodles or quinoa. Toss in tofu, shredded cooked chicken, or cashews for protein. A squeeze of lime or drizzle more sesame oil before serving really wakes it up.

Broccoli And Mushroom Stir Recipe Substitutions and Variations

Broccoli florets: swap for cauliflower florets, broccolini, or chopped green beans if you want a different texture. Cauliflower cooks a bit softer, broccolini stays a little more tender-crisp.
Shiitake mushrooms: use cremini or baby bella, oyster mushrooms, or even sliced king trumpet. Creminis are the easiest stand-in and give a similar umami, just a bit less woodsy.
Soy sauce or tamari: try coconut aminos for a lower-sodium, slightly sweeter option, or use liquid aminos if you want a closer salty flavor but gluten free. If you only have regular soy, thin it with a little water to avoid over-salting.
Cornstarch: substitute arrowroot powder for a clearer, glossy sauce, or use all-purpose flour (use 2x the flour amount) as a thicker but less glossy option. For a quick fix, reduce the sauce until it thickens instead of adding starch.

Pro Tips

1) Blanch the broccoli quick in boiling water for 30 seconds then shock in ice water. It keeps that bright green and stops it from getting mushy when you finish stir frying, but dont leave it in the water or it goes soft.

2) Let the mushrooms actually brown, dont crowd the pan or stir them too much. Browning adds a lot of flavor, so give them space and time to caramelize before adding the rest.

3) Add the cornstarch mixture slowly while stirring and take the pan off the heat for a couple seconds if it gets too thick. You can always thin the sauce with a splash of broth, but once it goes gluey its hard to fix.

4) Finish with aromatics and texture at the end, not the start. Toss scallions and sesame seeds right before serving and maybe a little extra sesame oil, they give the dish brightness and crunch that would be lost if cooked too long.

Broccoli And Mushroom Stir Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I turned broccoli and shiitake into a Vegan Stir Fry that actually makes leftovers worth fighting over.

Servings

servings

Calories

166

kcal

Equipment: 1. Wok or large skillet with lid
2. Chef’s knife
3. Cutting board
4. Small mixing bowl (for sauce)
5. Measuring spoons and measuring cups
6. Whisk or fork (for sauce and slurry)
7. Spatula or wooden spoon
8. Small bowl or ramekin (for cornstarch slurry)
9. Tongs or large spoon (for tossing and serving)

Ingredients

1 pound broccoli florets (about 4 cups)
8 ounces fresh shiitake mushrooms, stems removed and sliced
2 tablespoons neutral oil (vegetable, canola or grapeseed)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced or grated
3 tablespoons soy sauce or tamari (for gluten free)
1 tablespoon rice vinegar
1 tablespoon maple syrup or brown sugar
1 teaspoon toasted sesame oil
1/2 cup low sodium vegetable broth or water
1 teaspoon cornstarch
2 tablespoons cold water (for mixing with cornstarch)
2 scallions, thinly sliced
1 tablespoon sesame seeds, toasted
pinch of red pepper flakes (optional)
salt and black pepper to taste

Directions

Mix the sauce: whisk together soy sauce or tamari, rice vinegar, maple syrup or brown sugar, 1/2 cup vegetable broth or water, and 1 teaspoon toasted sesame oil in a small bowl; set aside.
Make a cornstarch slurry by stirring the cornstarch into 2 tablespoons cold water until smooth; keep nearby.
Heat a wok or large skillet over medium high heat until very hot, then add 2 tablespoons neutral oil and swirl to coat.
Add the sliced shiitake mushrooms and cook, stirring often, until they brown and release their juices, about 4 to 5 minutes; season lightly with salt and pepper.
Push mushrooms to one side, add the minced garlic and ginger to the hot oil and cook until fragrant, about 30 seconds to 1 minute, don't let it burn.
Add the broccoli florets and pour in the prepared sauce; stir to combine, then cover and let steam for 2 to 3 minutes until broccoli is bright green and just tender.
Remove the lid, give the slurry a quick stir and pour it into the pan while stirring; cook for another 1 to 2 minutes until the sauce thickens and coats the veggies.
Taste and adjust seasoning with salt, black pepper and a pinch of red pepper flakes if using; drizzle a touch more sesame oil if you like.
Turn off the heat, toss in the scallions and toasted sesame seeds, then serve immediately over rice or noodles.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.