• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Better Asian recipes for home cooks

  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Thai
      • Vietnamese
      • Taiwanese
      • Filipino
      • Indonesian
      • Malaysian
      • South Asian
      • Fusion
      • Street Food
    • Ingredient
      • Poultry
      • Seafood
      • Meat
      • Rice & Grains
      • Noodles
      • Vegetables
      • Tofu
      • Mushrooms
      • Bread
      • Eggs
      • Fruits
    • Course
      • Breakfast
      • Snacks
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
      • Drinks
  • Kitchen
  • Stories
  • Cuisine
    • Chinese
    • Japanese
    • Korean
    • Thai
    • Taiwanese
    • Filipino
    • Indonesian
    • Malaysian
    • South Asian
    • Fusion
  • Main Ingredient
    • Poultry
    • Seafood
    • Meat
    • Rice & Grains
    • Noodles
      • Noodle Soups
      • Noodles Stir Fry
      • Instant Noodles (Ramen)
    • Vegetables
    • Mushrooms
    • Tofu
    • Bread
    • Eggs
    • Fruits
  • Course
    • Breakfast
    • Snacks
    • Salads
    • Soups
    • Main Courses
    • Side Dishes
    • Sweets
    • Drinks
  • Street Food
  • Kitchen Tales
  • Food Tales
  • About
  • Privacy
You are here: Home / All Recipes / Mushrooms and Broccoli Stir Fry

Mushrooms and Broccoli Stir Fry

A dish I cooked and first published back in 2016 when my older daughter, Sam, decided to go vegetarian. She isn’t one anymore (she still doesn’t eat mammals though) but this dish is just so good I’ve kept it in my repertoire.

Mushrooms and Broccoli Stir Fry

What inspired this recipe? When Sam asked if I could cook beef with broccoli but with mushrooms instead of beef, I didn’t have to ask her to elaborate. I knew exactly what she meant — a stir fry with tender-crisp broccoli florets smothered with a sauce thickened with starch.

It was one of Sam’s favorite Chinese dishes before she turned vegetarian. So, I obliged her. And I decided to make her even happier by using two mushroom varieties — meaty and earthy button mushrooms, and the more flavorful and texture-rich shiitake.

To add even more depth to the vegan stir fried mushrooms and broccoli, I took extra time and effort with the aromatics. I cooked the shallots over medium-low heat until caramelized before adding the garlic. I sautéed the shallots and garlic together for another minute and, when the fragrance filled the kitchen, I added the rest of the ingredients. Finally, the sauce mixed with starch was poured in.

Mushrooms and Broccoli Stir Fry

Recipe by Connie Veneracion
If you're a fan of Chinese beef with broccoli, this is the vegetarian version. Button and shiitake mushrooms were stir fried with broccoli florets, and tossed in a sticky sweet-salty sauce.
Serve as a main dish for vegetarians or a side dish for omnivores.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 2 people
Mushrooms and Broccoli Stir Fry on Serving Plate
Print Recipe

Ingredients
  

  • 4 to 6 button mushrooms
  • 4 to 6 shiitake mushrooms caps only
  • 2 to 3 shallots
  • 4 cloves garlic
  • 2 tablespoons cooking oil
  • 2 cups broccoli florets
  • cracked black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce (available in Asian groceries)
  • 1 teaspoon sugar
  • 1 teaspoon tapioca starch or corn or potato starch
  • ¼ teaspoon sesame seed oil
  • toasted sesame seeds to garnish (optional)

Instructions
 

  • Slice the mushrooms. Not too thin. About a quarter inch thick is just fine.
  • Peel and roughly chop the shallots.
  • Peel, pound and mince the garlic.
  • Heat the cooking oil in a wok or frying pan.
  • Over medium-low heat, sweat the chopped shallots until softened.
  • Add the garlic and sauté for about a minute.
  • Turn up the heat to high.
  • Add the mushrooms. Sprinkle with pepper. Stir fry for a minute.
  • Add the broccoli florets. Stir fry for another minute.
  • Mix together the soy sauce, vegetarian oyster sauce, sugar, starch and sesame seed oil with half a cup of water and pour into the pan. Stir quickly.
  • Continue cooking for another minute or just until the sauce is thickened and the broccoli florets are done but still with lots of crisp in them.
  • Optionally, sprinkle with toasted sesame seeds.
  • Serve at once.

Notes

Updated from a recipe originally published in March 12, 2016
Keyword Broccoli, Mushrooms
More Stir Fries
Home Cooked Vietnamese Pork and Pineapple Stir Fry (Muc Xao Khom)

Vietnamese Pork and Pineapple Stir Fry (Muc Xao Khom)

Sichuan Stir Fried Potatoes

Sichuan Stir Fried Potatoes

Chicken and Green Beans Stir Fry in White Bowl on Black Background

Chicken and Green Beans Stir Fry

Published: July 29, 2021 • Last modified: July 29, 2021 ♥ All Recipes, Chinese, Main Courses, Side Dishes, Vegetables
Further Reading
Chinese-style fried rice in white ramekin

How To Cook Chinese-style Fried Rice

Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Mandarin oranges

Symbolic Food for the Lunar New Year

Sidebar

Experience Asia

Thai Hot and Sour Soup (Tom Saap) Garnished with Chili

Thai Hot and Sour Soup (Tom Saap)

Thai cucumber salad garnished with peanuts and cilantro

Thai Cucumber Salad with Sweet and Tangy Chili Dressing

Japanese sakura rice bowls

Two Reasons to Go Back to Japan

Sam Veneracion making pottery. Bat Trang Village, Vietnam.

The Authentic Bat Trang Ceramic Village Tour and Pottery Class

Thai meatballs in curry sauce

Thai-style Meatballs in Coconut Curry Sauce

  • About
  • Privacy
  • Archive

Inspiration

“A full belly conquers all.”

From the film Saving Face
Popular Posts
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • 3 Soy Sauce Braised Pork Belly
  • Steamed Pompano With Ginger Sauce
  • Tofu in Oyster Sauce
  • Slow Cooker Chinese-style Beef Tendon
Not So Fine Print

Devour Asia does NOT work with “brands”.

Devour Asia does NOT accept guest posts.

Devour Asia does NOT outsource recipe development, writing, photography and videography.

Except for the occasional stock photo and blockquote, everything © Devour Asia. ALL RIGHTS RESERVED.