Gluten-Free Broccoli and Mushroom Stir Fry
Learn how to cook broccoli and mushrooms with this easy gluten-free stir fry recipe. Restaurant-quality results, naturally vegan, ready in 20 minutes!
There’s something magical about a simple broccoli mushroom stir fry that comes together in less time than it takes to order takeout—and honestly tastes better too. I used to think achieving that perfect restaurant-quality sear on mushrooms required some kind of culinary degree, but spoiler alert: it doesn’t.
The first time I made this gluten-free broccoli and mushroom stir fry, I was genuinely shocked at how the humble combination of crispy broccoli, golden-brown mushrooms, and a silky garlic-ginger sauce could feel so elegant on a weeknight dinner table.
What makes this vegan broccoli mushroom stir fry so reliable is the technique—steaming the broccoli first ensures it stays tender without becoming mushy, while searing the mushrooms separately gives them that gorgeous caramelized exterior.
Table of Contents
Why This Broccoli Mushroom Stir Fry Works
The beauty of this simple broccoli mushroom stir fry lies in respecting each ingredient’s unique texture and flavor. Steaming the broccoli separately ensures it stays crisp and bright, while searing the mushrooms in stages lets them develop deep, complex flavors rather than releasing moisture and steaming.
The two-soy-sauce approach in the gluten-free sauce creates complexity—light soy brings saltiness while dark soy adds richness and color without any wheat-based thickeners. Man, oh man, once you understand this technique, you’ll find yourself using it in other stir-fries forever.
Gluten-Free Broccoli and Mushroom Stir Fry
Equipment
- Large skillet
- Small Mixing Bowls (2)
- Whisk
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Paper towels
Ingredients
Sauce
- 2 tablespoons Vegetable Broth
- 1.5 tablespoons Light Soy Sauce use gluten-free certified
- 0.5 teaspoon Dark Soy Sauce use gluten-free certified
- 1 teaspoon Sugar
- 0.25 teaspoon Ground Black Pepper
- 0.5 teaspoon Sesame Oil
Cornstarch Slurry
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Stir-Fry
- 1 lb Fresh Broccoli cut into bite-size florets
- 0.25 cup Water for steaming
- Pinch Salt
- 2.5 tablespoons Peanut Oil
- 0.5 lb Button Mushrooms sliced
- 4 whole Dried Chinese Chili Peppers
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger minced
- 2 whole Green Onions sliced
Instructions
- In a small bowl, whisk together the vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil—this is your flavor base. In another small bowl, stir the cornstarch with water until smooth and fully dissolved with no lumps; set both bowls aside. Having everything prepped before you start cooking makes the process smooth and means you won’t scramble when things move fast on the stove.
- Pour ¼ cup water into a large skillet and heat over medium-high heat until it comes to a boil. Add your broccoli florets and sprinkle with a pinch of salt, then cover the pan and let them steam for about 1 minute. Uncover, stir gently, and keep cooking until the broccoli is tender but still has a slight bite to it—you want al dente vegetables that won’t turn mushy.
- Once the water has evaporated and the broccoli looks bright green with slightly softened edges, transfer it to a big plate. This brief steaming ensures the broccoli stays crisp and vibrant while becoming tender enough to bite through easily.
- Wipe your pan clean with paper towels and add 2 tablespoons of peanut oil, then crank the heat to high. Once the oil shimmers, add your sliced mushrooms in a single layer and let them sit undisturbed for about 1 minute—this is the secret to getting that gorgeous, caramelized golden-brown surface.
- After that minute, flip the mushrooms and continue cooking and stirring occasionally for 2–3 minutes more until they’re deeply browned and any liquid in the pan has completely evaporated. You’ll know they’re done when they look slightly crispy and smell absolutely incredible.
- Push the cooked mushrooms to one side of the pan and add the remaining ½ tablespoon of oil to the empty space. Add the dried chili peppers, minced garlic, ginger, and sliced green onions all at once, then stir everything for just a few times until the chili peppers turn a deep, dark red. This brief cooking releases all those aromatic oils and perfumes your entire kitchen.
- Once the peppers are that dark red color, stir everything together so the aromatics coat all the mushrooms. Return the steamed broccoli to the pan and pour in your prepared sauce, then stir everything together and let it cook for about 30 seconds so the broccoli absorbs all that delicious flavor.
- Give your cornstarch slurry another quick stir to make sure it’s fully dissolved, then slowly drizzle it into the pan while stirring constantly. Cook and stir until the sauce thickens into a glossy, silky coating that clings beautifully to every piece of broccoli and mushroom—this should take just 1–2 minutes.
- Transfer everything to a big serving plate and enjoy immediately while it’s hot. Serve as a vibrant side dish alongside your protein, or ladle it over steamed rice to transform it into a complete, satisfying main course.
Notes
Ingredients For Broccoli and Mushroom Stir Fry
| Sauce | |
|---|---|
| Vegetable broth | 2 tablespoons |
| Light soy sauce | 1½ tablespoons |
| Dark soy sauce | ½ teaspoon |
| Sugar | 1 teaspoon |
| Ground black pepper | ¼ teaspoon |
| Sesame oil | ½ teaspoon |
| Cornstarch Slurry | |
|---|---|
| Cornstarch | 1 tablespoon |
| Water | 2 tablespoons |
| Stir-Fry | |
|---|---|
| Fresh broccoli, cut into bite-size florets | 1 lb |
| Salt | Pinch |
| Peanut oil | 2½ tablespoons |
| Button mushrooms, sliced | ½ lb |
| Dried Chinese chili peppers | 4 |
| Garlic cloves, minced | 2 |
| Fresh ginger, minced | 1 tablespoon |
| Green onions, sliced | 2 |
Instructions For Broccoli and Mushroom Stir Fry
Step 1: Prep Your Sauce & Slurry
In a small bowl, whisk together the vegetable broth, light soy sauce, dark soy sauce, sugar, black pepper, and sesame oil—this is your flavor base. In another small bowl, stir the cornstarch with water until smooth and fully dissolved with no lumps; set both bowls aside.
Having everything prepped before you start cooking makes the process so much smoother and means you won’t scramble when things are moving fast on the stove.
Step 2: Steam the Broccoli Until Tender-Crisp
Pour ¼ cup water into a large skillet and heat over medium-high heat until it comes to a boil. Add your broccoli florets and sprinkle with a pinch of salt, then cover the pan and let them steam for about 1 minute.
Uncover, stir gently, and keep cooking until the broccoli is tender but still has a slight bite to it—you want al dente vegetables that won’t turn mushy when you add the sauce later. Once the water has evaporated and the broccoli looks bright green with slightly softened edges, transfer it to a big plate.
Step 3: Sear the Mushrooms Until Golden
Wipe your pan clean with paper towels and add 2 tablespoons of peanut oil, then crank the heat to high. Once the oil shimmers, add your sliced mushrooms in a single layer and let them sit undisturbed for about 1 minute—this is the secret to getting that gorgeous, caramelized golden-brown surface.
After that minute, flip the mushrooms and continue cooking and stirring occasionally for 2–3 minutes more until they’re deeply browned and any liquid in the pan has completely evaporated. You’ll know they’re done when they look slightly crispy and smell absolutely incredible.
Step 4: Build Flavor with Aromatics
Push the cooked mushrooms to one side of the pan and add the remaining ½ tablespoon of oil to the empty space. Add the dried chili peppers, minced garlic, ginger, and sliced green onions all at once, then stir everything for just a few times until the chili peppers turn a deep, dark red.
This brief cooking releases all those aromatic oils and perfumes your entire kitchen. Once the peppers are that dark red color, stir everything together so the aromatics coat all the mushrooms.
Step 5: Bring It All Together
Return the steamed broccoli to the pan and pour in your prepared sauce. Stir everything together and let it cook for about 30 seconds so the broccoli absorbs all that delicious flavor.
Give your cornstarch slurry another quick stir to make sure it’s fully dissolved, then slowly drizzle it into the pan while stirring constantly. Cook and stir until the sauce thickens into a glossy, silky coating that clings beautifully to every piece of broccoli and mushroom—this should take just 1–2 minutes.
Step 6: Serve & Enjoy
Transfer everything to a big serving plate and enjoy immediately while it’s hot. Serve as a vibrant side dish alongside your protein, or ladle it over steamed rice to transform it into a complete, satisfying main course.
Substitutions & Variations For Broccoli and Mushroom Stir Fry
Swap the Mushrooms
Button mushrooms work beautifully, but you can also use shiitake, oyster, or cremini mushrooms for a deeper, earthier flavor. Each variety has its own personality—shiitakes get especially meaty when seared, while oyster mushrooms stay delicate and tender.
Use a Milder Heat Level
If dried Chinese chili peppers are too spicy for your crew, replace them with fresh red bell pepper strips or simply leave them out entirely. You’ll still get all the garlic-ginger goodness without the heat, and the stir fry will be just as delicious.
Make It Extra Garlicky
Well, garlic lovers, here’s your moment: increase the garlic to 3–4 cloves for an even more robust, fragrant version. The extra garlic caramelizes beautifully during that quick aromatics stage and adds wonderful depth.
Add Protein for a Main Course
Toss in cubed baked tofu, tempeh, chickpeas, or sliced cooked chicken during the final stir to create a complete, protein-packed meal. Just warm it through during the sauce stage—no additional cooking needed if your protein is already cooked.
Dairy-Free & Vegan Confirmation
This vegan broccoli mushroom stir fry is naturally plant-based with no hidden animal products. The soy sauce, sesame oil, and vegetable broth keep everything compassionately vegan while delivering serious flavor and satisfaction.
If you’re building a whole gluten-free weeknight dinner plan, explore our beginner-friendly baking tips for easy side dishes, or try our complete gluten-free soup collection for cozy first courses.
Troubleshooting Tips On Broccoli and Mushroom Stir Fry
My Sauce Is Too Thick or Too Thin
If your cornstarch slurry didn’t thicken the sauce enough, you can stir another ½ tablespoon of cornstarch mixed with 1 tablespoon of water directly into the pan. If it’s too thick, simply add a splash of vegetable broth or water and stir until you reach the right consistency.
The Broccoli Turned Mushy
This usually means it steamed a bit too long in step 2. Next time, keep a close eye and aim for that bright green color with just-tender florets—every stove is different, so don’t be afraid to pull it a minute early if you’re unsure.
My Mushrooms Didn’t Get Crispy
Mushrooms release a lot of moisture, which creates steam rather than browning. Make sure you’re letting them sit undisturbed for that full minute after you add them, and resist the urge to stir until you flip them. Also, high heat is non-negotiable for proper searing.
The Chili Peppers Tasted Too Bitter
You might have let them cook slightly too long or the pan was too hot. Next time, add them and immediately start stirring after just a few seconds, or reduce the heat to medium-high once you add the aromatics.
Storage & Make-Ahead Tips For Gluten-free Broccoli Mushroom Stir Fry
Refrigerator Storage
Store your finished broccoli and mushroom stir fry in an airtight container for up to 3 days. The sauce will thicken more as it cools, but you can loosen it with a splash of water or broth when you reheat if needed.
Reheating Instructions
Gently warm it in a skillet over medium heat for 2–3 minutes, or microwave in a covered container for 1–2 minutes. Add a teaspoon of water if the sauce seems too concentrated after sitting in the fridge.
Make-Ahead Strategy
You can prep all your ingredients (chop broccoli, slice mushrooms, mince garlic and ginger) up to 24 hours ahead and store in separate containers. The sauce and slurry can also be mixed in advance—just give the slurry a quick stir before using since cornstarch can settle.
Freezing Note
While you can freeze this dish, the broccoli’s texture will change somewhat after thawing. For best results, enjoy it fresh or refrigerate for up to 3 days instead of freezing long-term.
Serving Suggestions & Pairings
Serve this gluten-free broccoli and mushroom stir fry as a vibrant side dish alongside grilled tofu, baked tempeh, or your favorite protein source. It’s the perfect accompaniment to simple proteins that let these vegetables shine.
For a complete meal, ladle the entire stir fry over a bed of steamed jasmine rice, brown rice, or even cauliflower rice for a lower-carb option. The silky sauce perfectly coats the rice grains and creates a satisfying, nourishing bowl.
You could also serve it alongside other gluten-free Asian-inspired dishes like our easy dairy-free noodle ideas or try it with roasted potatoes for an unexpected twist.
FAQs About Broccoli and Mushroom Stir Fry
Can I make this stir fry without a wok?
Absolutely! A large skillet works perfectly and is actually what the recipe uses. A wok is nice for cooking at very high heat, but a quality nonstick skillet gets the job done beautifully with even heat distribution.
How do I know when the mushrooms are properly seared?
They should be a deep golden-brown color with slightly crispy edges, and the pan should look dry with no liquid pooled around them. They’ll also smell wonderfully earthy and slightly caramelized.
What soy sauce should I use for this gluten-free stir fry?
Always check your soy sauce bottle for a “gluten-free” label, as some brands use wheat. Tamari is an excellent naturally gluten-free alternative that works perfectly in this recipe.
Can I prepare this ahead and reheat it later?
Yes, you can store it in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet over medium heat with a splash of water, as the sauce will thicken as it cools.
Is there a substitute for the cornstarch slurry?
You could use arrowroot powder or tapioca starch in the same ratio, both are gluten-free and work beautifully. Cornstarch is the most traditional choice and creates that silky, glossy sauce texture.
Best way to keep broccoli bright green and tender?
The key is not overcooking it during the steaming stage. Watch for that bright, vibrant green color and slight tenderness—even 30 seconds too long can make a difference, so keep a close eye!
Final Thoughts
This simple broccoli mushroom stir fry proves that you don’t need complicated techniques, a list of specialty ingredients, or hours at the stove to create restaurant-quality meals at home. What you do need is respect for your ingredients, attention to technique, and the confidence that comes from following a recipe that actually works.
Whether you’re exploring how to cook broccoli and mushrooms for the first time, looking to expand your gluten-free weeknight rotation, or embracing more plant-based meals, this recipe meets you where you are. Start here, nail the technique, and watch as this becomes one of those dishes you’ll make again and again.
You know, once you master the technique of searing vegetables and creating silky gluten-free sauces, you’ll start seeing stir fry opportunities everywhere. For more information on gluten-free cooking and Asian cuisine, check out this comprehensive guide to gluten-free Asian cooking, which explores authentic flavors and techniques.
