Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It’s easy, filling, and drenched in flavor.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Broccoli Mushroom Stir Fry
- How to Make Broccoli and Mushroom Stir Fry
- What Is the Best Way to Prep Broccoli?
- More Tips for Best Results
- What to Serve Broccoli Mushroom Stir Fry with?
- How to Store and Reheat
- More Broccoli and Mushroom Recipes to Try
- More Stir Fry Recipes to Try
- Broccoli Mushroom Stir Fry Recipe
This might not be a traditional stir fry recipe but it’s delish! It’s my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. I was going to say it is vegetarian but I just realized it’s vegan. Even better!
This gluten-free, healthy dinner recipe is perfect for any occasion and rivals any takeout.
Why You’ll Love This Recipe
- Naturally flexible: Stir fries are great for using up those lingering vegetables in the fridge. Also gives you the chance to use up any type of rice or noodles you have in your pantry.
- Easy: No need to make separate stir fry sauce. Everything is sautéed to perfection in coconut oil, then seasoned with soy sauce for a delicious stir fry taste.
- Healthy: No store-bought sauce plus broccoli is high in fiber and vitamin C, and mushrooms are low in calories and a great source of vitamins, minerals, and antioxidants.
- Delicious: This stir fry was delish! Crunchy, with satisfying umami flavor and filling!
Ingredients for Broccoli Mushroom Stir Fry
You might not need an extra trip to the grocery store, the ingredient list for this broccoli mushroom stir fry recipe is very simple.
- Portobello mushrooms: They are meaty and add a lot of flavor. You’ll need to chop 2 large mushrooms.
- Broccoli: Chop up 2 fresh heads of broccoli with stalks.
- Walnuts: Coarsely chopped, or you can buy pieces for a less expensive option.
- Frozen peas: You can add frozen peas straight from the freezer or use fresh peas.
- Onion: Finely chopped onions add delicious flavor. I recommend yellow onion, it’s the perfect balance between sweet and sharp.
- Soy sauce: Choose from regular soy sauce, liquid aminos or tamari.
- Coconut oil: I highly recommend not to substitute, it adds flavor.
- Toasted sesame oil: This oil adds stir fry flavor. It is an optional ingredient, so be sure to use only toasted sesame oil. Regular sesame oil does not have that special flavor.
- Green onion: A garnish of finely chopped green onion adds a nice chive flavor to the dish.
- Brown rice: I used long grain brown rice. Brown basmati rice or jasmine brown rice will work too.
- Salt: Just a pinch to flavor the rice.
How to Make Broccoli and Mushroom Stir Fry
Broccoli and mushroom stir fry is an easy weeknight dinner you’ll be dishing up in less than an hour.
Here’s a quick overview, there is a recipe card with full measurements and instructions below.
- Prep the rice: Get your rice cooking while prepping other ingredients. I made brown rice in Instant Pot, you can also cook it on the stove. In any case, you want rice to be al dente.
- Toast walnuts: Add walnuts to a hot non-stick wok and cook on medium heat until golden brown. I toasted mine for 2-3 minutes, then in the last 30 seconds, stirred in 1/2 tablespoon soy sauce. Transfer to a medium bowl.
- Sauté onion: Add 1/2 tablespoon coconut oil to the same wok and sauté onions until translucent, stirring occasionally. Then add them to the bowl with the walnuts.
- Stir fry mushrooms: In the same wok on high heat, add coconut oil and mushrooms, and cook until golden brown. Stir in soy sauce and transfer to the same bowl with walnuts and onion.
- Cook broccoli: Add remaining coconut oil and cook broccoli until soft but not overcooked. Stir in 1 tablespoon soy sauce.
- Combine: Add walnuts, onion, and mushrooms back into the pan. Fluff rice and pour into the wok. Toss in the peas along with the remaining soy sauce and sesame oil. Stir and sauté on high heat until heated through.
- Garnish and serve: Stir in green onions, remove from heat and enjoy!
What Is the Best Way to Prep Broccoli?
I like to use both broccoli crowns and broccoli stalks because they’re highly nutritious, add crunchy texture, and eliminates waste.
First remove the stalks, peel their thick skin with a vegetable peeler and slice into bite-size pieces.
Then cut broccoli florets into uniform size pieces.
More Tips for Best Results
These simple tips are what make this broccoli and mushroom recipe incredibly flavorful.
- Season each vegetable with soy sauce: Important to add a splash of soy sauce at the end of toasting nuts and each vegetable. It adds a lot of flavor without using store-bought stir fry sauce or other sauce ingredients such as cornstarch and rice vinegar, making this recipe healthy and simple.
- Use al dente brown rice: For the best taste and look, make sure rice is al dente when adding to the wok to prevent mushy rice.
- Don’t skip coconut oil: Coconut oil has a high smoke point and adds a slightly sweet, nutty flavor. If you use a different oil, the taste will not be the same.
- Use brown mushrooms: Baby Bella mushrooms or brown mushrooms such as cremini mushrooms or shiitake mushrooms are OK, but not white mushrooms. Brown mushrooms have a deep, earthy flavor where white mushrooms are much milder in taste.
- Have all ingredients ready to go: Use that 10 minutes prep time and have everything ready. Then you can quickly stir fry on medium-high heat stirring constantly for the perfect stir fry.
- Type of wok: I have this ceramic non-stick wok which allows me to use less oil. You can use a regular wok but you might have to add more oil.
What to Serve Broccoli Mushroom Stir Fry with?
This delicious stir fry is a meal on its own but if you would like to add protein, these easy recipes can be cooked at the same time as stir fry:
How to Store and Reheat
Store: Stir fry is best served fresh but will last in the refrigerator for up to 3 days, if stored in an airtight container.
Freeze: I do not recommend freezing this dish because walnuts and veggies become soggy once thawed.
Yes, tweak to your preference and add cabbage, carrots, bell peppers, asparagus, zucchini, or green beans to broccoli mushroom stir fry. Keep in mind if you don’t reduce the amount of broccoli and mushrooms, you will need to add more coconut oil and soy sauce.
Yes, cauliflower rice makes a great low carb substitute. If using frozen cauliflower rice, don’t thaw it. It’s going to be kind of similar to cauliflower fried rice, add 1 pound bag at the end and sauté on high heat until heated through. Don’t overcook.
Cashews, peanuts, almonds, or sesame seeds can replace walnuts.
More Broccoli and Mushroom Recipes to Try
- Sauteed broccoli
- Broccoli feta soup
- Ground turkey and broccoli pasta
- Ground turkey, broccoli and potato skillet
- Healthy chicken broccoli casserole
- Mushroom and bean soup
- Stuffed mushrooms
More Stir Fry Recipes to Try
- Healthy chicken stir fry
- Buckwheat stir fry
- Chicken asparagus stir fry
- Beef stir fry recipe
- Cabbage stir fry
- Shrimp and vegetable stir fry
- Chicken and mushrooms
Broccoli Mushroom Stir Fry
For Brown Rice:
- 1 cup long grain brown rice uncooked
- 1 1/2 cups water
- Pinch of salt
For Stir Fry:
- 1 small onion finely chopped
- 2 large portobello mushrooms coarsely chopped
- 2 large broccoli stalks including stems, coarsely chopped
- 1 cup walnuts coarsely chopped
- 3 tablespoons soy sauce or liquid aminos divided
- 2-3 tablespoons coconut oil divided
- 1 1/2 cups peas frozen or fresh
- 2 teaspoons sesame oil optional
- 4 green onion sprigs finely chopped
- Add rice, water and salt to a medium pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook brown rice in Instant Pot or any other proven al dente method.
- Meanwhile, preheat non-stick wok on medium heat, add walnuts and cook for 2-3 minutes or until golden brown, stirring occasionally. In the last 30 seconds, stir in 1/2 tablespoon soy sauce, transfer to a medium bowl and set aside.
- Return wok to medium heat, add 1/2 tablespoon coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.
- Increase heat to high, add 1/2-1 tablespoon coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tablespoon soy sauce and transfer to the same bowl with walnuts.
- Add remaining 1/2-1 tablespoon coconut oil, broccoli and cook for a few minutes until softer but not overcooked. In the last 30 seconds, stir in 1 tablespoon soy sauce.
- Transfer all ingredients from a bowl to the wok with broccoli. Fluff rice with a fork and add to the wok. Add peas, remaining 1 tablespoon soy sauce and sesame oil (if using). Stir and saute stir fry on high heat for about 1-2 minutes or until heated through.
- Add green onions, stir gently, remove from heat and serve hot.
- Store: Refrigerate covered in an airtight container for up to 3 days.
- I don’t recommend to freeze this stir fry because vegetables and nuts will become soggy.