Broccoli & Mushroom Stir-Fry Bowl

Broccoli & Mushroom Stir-Fry Bowl 🍄🥦

Serves

2–3

Ingredients

Base

• 1 cup jasmine or short-grain rice (uncooked)

• 2 cups water

Stir-fry

• 2 tbsp neutral oil (avocado, vegetable, or peanut)

• 8–10 oz mushrooms (shiitake or cremini), sliced

• 2–3 cups broccoli florets

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (optional but recommended)

• 1 small red chili or red chili flakes, to taste

Sauce

• 3 tbsp soy sauce (or tamari)

• 1 tbsp oyster sauce (or hoisin for vegetarian)

• 1 tbsp rice vinegar

• 1 tsp sugar or honey

• 1 tsp sesame oil

• 2 tbsp water

• 1 tsp cornstarch (for glossiness)

To finish

• Toasted sesame seeds

• Optional: sliced scallions

Instructions

1. Cook the rice
   Rinse rice until water runs mostly clear. Cook with water according to package instructions. Keep warm.

2. Make the sauce
   In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, water, and cornstarch. Set aside.

3. Sear the mushrooms
   Heat oil in a wide pan or wok over medium-high heat.
   Add mushrooms in a single layer and don’t stir for 2–3 minutes—this gives them that deep golden color. Stir and cook another 2 minutes.

4. Add aromatics
   Add garlic, ginger, and chili. Stir for 30 seconds until fragrant.

5. Broccoli time
   Add broccoli and toss. Cook 2–3 minutes until bright green and just tender. You can splash in 1–2 tbsp water and cover briefly if you like softer broccoli.

6. Sauce it up
   Pour in the sauce. Stir constantly for 1–2 minutes until it thickens and coats everything beautifully.

7. Serve
   Spoon over hot rice. Finish with sesame seeds and scallions.

Optional Upgrades

• Protein: tofu, chicken, shrimp, or beef strips

• Extra umami: ½ tsp mushroom powder or a splash of mirin

• Spicy: chili crisp or sambal oelek on top