🌱 Garlic Mushroom & Broccoli Stir-Fry ✨
This Garlic Mushroom & Broccoli Stir-Fry is crisp, savory, and coated in a garlicky soy glaze that brings everything together. Tender-crisp broccoli, golden mushrooms, and sweet carrots cook quickly in one pan for a vegan dinner that feels like comfort in a bowl.
I love how fast this comes together on a busy night. The glaze is glossy and full of flavor, and a sprinkle of sesame seeds and green onion at the end makes it look as good as it tastes. Serve it over rice or noodles and dinner is done. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Stir-Fry 💚
- 🌱 Completely plant-based and dairy-free
- 🍄 Savory golden mushrooms
- 🥦 Crisp-tender broccoli and carrots
- 🧄 Garlicky soy glaze
- ⏱️ Ready in about 20 minutes
- 🍚 Perfect over rice or noodles
The Secret to a Great Stir-Fry
High heat and a roomy pan keep the vegetables crisp instead of soggy. Brown the mushrooms first so they get deep flavor, then add the broccoli and carrots so they stay bright. The glaze should go in at the end and thicken for just a minute — that’s how you get that shiny coating without overcooking the veggies.
Frequently Asked Questions ❓
Can I add protein? 💪
Yes. Pan-fried tofu, tempeh, or extra mushrooms all work well. Cook the protein first, set it aside, then stir it back in with the glaze.
How do I keep the broccoli crisp? 🥦
Don’t overcrowd the pan, and don’t add the glaze too early. A quick steam with a splash of water for 1–2 minutes is enough before the sauce goes in.
How long do leftovers keep? 🧊
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet so the vegetables don’t turn mushy.
🌱 Garlic Mushroom & Broccoli Stir-Fry
Ingredients 🛒
For the Stir-Fry
- 1 tablespoon sesame oil or olive oil
- 12 oz (340 g) mushrooms, sliced
- 1 medium head broccoli, cut into florets
- 2 medium carrots, cut into sticks
- 4 cloves garlic, minced
- 2 green onions, sliced
- Sesame seeds, for garnish
For the Garlic Soy Glaze
- 3 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- ½ teaspoon black pepper
- Optional: ½ teaspoon chili flakes
Instructions 👩🍳
- Whisk together all glaze ingredients and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook for 5–6 minutes, until golden and any liquid has evaporated.
- Add the broccoli and carrots. Stir-fry for 3–4 minutes. If the pan looks dry, add 2 tablespoons water and cover for 1 minute so the broccoli turns bright green and tender-crisp.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the glaze and toss for 1–2 minutes, until it thickens and coats the vegetables.
- Remove from heat. Top with green onions and sesame seeds. Serve hot over rice or noodles.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 145 |
| Protein | 7g |
| Net carbohydrates | 14g |
| Total carbohydrates | 18g |
| Fiber | 4g |
| Total fat | 5g |
| Sodium | 720mg |
Estimates based on mushrooms, broccoli, carrots, and soy glaze, without rice. Exact numbers may vary by sauce brand and serving size.
Notes & Tips 💡
- Brown the mushrooms well before adding the other vegetables — that’s where the savory flavor comes from.
- For extra glaze, double the sauce and toss the finished stir-fry with a little more at the table.
- Add a handful of snap peas or bell pepper if you want more color.
- This tastes great over jasmine rice, brown rice, or ramen noodles.
This Garlic Mushroom & Broccoli Stir-Fry is crisp, garlicky, and full of comfort. A fast vegan bowl you’ll want on repeat. 🥦🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
