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Broccoli and Mushroom Stir-fry (Chinese Style)

Broccoli and Mushroom stir-fry Chinese style is quick side dish which can be served on rice/noodles.

4.63 from 8 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 10 mins
Course Main, Sides
Cuisine Indo-Chinese
Servings 4


  • 1 Cup Broccoli
  • 1 Cup Button Mushrooms
  • 1 tbsp Garlic(finely chopped/minced)


  • 2 tbsp Soy Sauce
  • 2 tbsp Tomato Ketchup optional
  • 1 tbsp Vinegar
  • 1 tbsp Chilli Sauce


  • 1 tsp Black Pepper
  • 1 tsp Sesame Seeds
  • 1 tsp Chilli Flakes
  • 1 tbsp Brown Sugar/Agave Nectar or any other sweetener
  • 2 tbsp Oil(Sesame preferably)
  • Salt to taste


  • Wash nicely both broccoli and mushrooms, get rid of all the dirt from mushrooms..
  • Cut broccoli into small florets and cut mushroom into half or as preferred. You can cut the stems if you want.
  • Mix all the sauces together. You can skip tomato ketchup if you don't like in Chinese style food. For me it adds a sweet and tangy taste to the dish.
  • In a wok or in a non-stick pan, add oil and when the oil is hot enough, add garlic saute for a minute, add mushrooms and broccoli and stir-fry on high. Keep stirring the veggies so that it doesn't burn.
  • Stir-fry for 1-2 minutes, keep the texture as you like. Mushrooms should not leave water.
  • Add sauces and mix well. Fry again for a minute and serve as you like it.



  • Do not over fry the veggies as it will lose the crispiness.
  • Add salt very carefully, as sauces already have lot of salt.
  • You can add veggies of your choice like bell peppers, onions. baby corn or proteins like tofu, paneer or chicken.
Keyword Gluten-free, Vegan, Vegetarian
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