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Simple Vegetable Stir Fry

This stir fry highlights humble vegetables like broccoli and mushrooms, quickly cooked in a hot pan to develop vibrant color and savory aroma. The dish features crisp-tender broccoli and golden mushrooms coated in a soy-based sauce, resulting in a fresh, satisfying final texture with a glossy appearance. It’s an easy, flavorful way to elevate everyday produce with minimal fuss.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head broccoli cut into bite-sized florets
  • 200 g mushrooms sliced thinly, cremini or shiitake recommended
  • 2 cloves garlic minced finely
  • 2 tbsp soy sauce
  • 1 tsp sesame oil for finishing
  • 1-2 tbsp neutral oil canola or grapeseed, high smoke point
  • Optional scallions or chili flakes for garnish

Equipment

  • Large wok or deep skillet
  • Spatula or tongs
  • Small Bowl
  • Knife & chopping board
  • Colander or strainer

Method
 

  1. Begin by preparing all your ingredients: cut the broccoli into small, uniform florets and slice the mushrooms thinly. Mince the garlic and have everything within arm’s reach for quick cooking.
  2. Bring a pot of water to a boil, then add a pinch of salt. Drop the broccoli florets into the boiling water for about 30 seconds until they turn bright green and slightly tender. Drain the broccoli in a colander and immediately rinse with cold water to stop the cooking and preserve their vibrant color.
  3. Heat your wok or deep skillet over high heat until it shimmers. Add 1-2 tablespoons of a neutral oil, swirling it around to coat the surface evenly. Wait until the oil is hot and slightly smoky, which signals it’s ready for stir-frying.
  4. Add the sliced mushrooms to the hot oil. Sauté them for 2-3 minutes, stirring frequently, until they turn golden brown and release a fragrant, smoky aroma. This step develops their meaty, umami flavor.
  5. Push the mushrooms to one side of the pan and add the minced garlic to the empty space. Cook for about 30 seconds, stirring constantly, until it becomes fragrant and slightly golden.
  6. Next, add the blanched broccoli to the pan. Toss everything together quickly, cooking for another 2-3 minutes until the broccoli is tender but still crisp and vibrant. You should hear a lively sizzle, and the vegetables will smell nutty and fresh.
  7. Mix the soy sauce with a teaspoon of water and pour it over the vegetables. Toss everything to coat evenly, allowing the sauce to thicken slightly and cling to each piece. Cook for about 1 minute, ensuring the flavors meld beautifully.
  8. Finish by drizzling a teaspoon of toasted sesame oil over the stir fry. Toss once more to distribute the flavor. If you like, sprinkle with sliced scallions or chili flakes for extra brightness and heat.
  9. Transfer the stir fry to a plate, allowing it to rest for a minute. The vegetables should be glossy, vibrant, and perfectly crisp-tender. Serve immediately with steamed rice or noodles for a complete meal.

Notes

For extra crunch, keep the broccoli blanching brief. Feel free to swap in other vegetables like snap peas or bok choy for variety. Remember, high heat and quick tossing are key to a vibrant, flavorful stir fry.