Stir-Fried Mushrooms & Broccoli

Mikekey *


Serve as vegetable dish, or over rice for main dish.


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • 1/2 Tbsp
    unsalted butter
  • 1/4 c
    chopped yellow onion
  • 1/4 lb
    fresh mushrooms, sliced
  • 1/2 Tbsp
    vegetable oil
  • 3 c
    broccoli florets
  • 1 clove
    garlic, minced
  • 4 oz
    sliced water chestnuts, drained
  • 1/2 tsp
    chicken bouillon granules
  • 1/3 c
    hot water
  • 1/2 Tbsp
  • 1/2 tsp
    granulated sugar
  • 1/8 tsp
    ground ginger
  • 1/2 Tbsp
    soy sauce, low sodium
  • 1/4-1/2 c
    water, as needed

How to Make Stir-Fried Mushrooms & Broccoli


  1. Melt butter in wok or deep skillet and add onions. Saute 2 minutes. Add mushrooms and stir for 5 minutes. Remove and set aside.
  2. Heat oil. Add broccoli and garlic, cooking 3 minutes. Add water chestnuts and cook 2 minutes longer.
  3. Dissolve bouillon in 1/3 cup hot water and stir in cornstarch, sugar, ginger and soy sauce. Add to pan and cook and stir until thickened. Stir in extra water until sauce is desired consistency.
  4. Reduce heat and simmer, covered, 5 minutes or until broccoli is just crisp-tender. Add mushrooms and onion mixture and cook until heated through.

Printable Recipe Card

About Stir-Fried Mushrooms & Broccoli

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian

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