Broccoli Mushroom Stir-Fry Recipe

I love stir-fry and could eat it daily without being bored as this is one recipe that you can mix it up with a change of vegetables or by adding beef, chicken, or tofu if that is your style. To be honest, I have never had tofu or tried to make it with a recipe, and I would love to try it out. Today I made a broccoli mushroom Stir-Fry with carrots and onions served on white rice that was equally delicious and quick to make.

broccoli mushroom stir-fry served over rice on white plate

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Published October 17, 2021
Updated March 18, 2022
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Cost breakdown for this recipe

One of my favorite meals at a Chinese Buffet is the Beef with broccoli and served with noodles, white rice, or fried rice. And instead of paying for a buffet price, and having to bring four kids with me, I can make this meal at home for a fraction of the price. Making meals at home is one amazing way to cut costs on the food budget, especially when we live in a village without a proper buffet.

This is such an inexpensive and additionally incredibly delicious meal. Mushrooms create a hearty meal and are amazingly beneficial to your health, packed with antioxidants, high in vitamins B and D, and can likewise help to lower cholesterol. Above all, mushrooms have high protein, using Shitake mushrooms in recipes or replacing them for a meat is a great way to create a vegetarian meal.

broccoli $1.49
carrot $1.59
garlic $0.20
ginger $0.06
mushrooms $2.19
sesame seeds $0.02
cup onion $0.30
broth $0.25
soy sauce $0.15
sugar $0.10
red pepper $0.05
rice wine vinegar $0.50

The cost of this meal was only $6.90.
Even if my kids do not like to eat Stir-Fry recipes, I can use this meal and portion out lunches for myself for an entire week. I can then have an entire week’s worth of lunch, prepped and ready to heat and serve.

Broccoli Mushroom Stir-Fry Recipe


2 cups broccoli
1/2 cup carrot
3 cloves garlic
2 tsp ginger
2 cups mushrooms
1 Tbsp sesame seeds
1/4 cup onion
1/4 cup broth
2 Tbsp soy sauce
1 Tbsp sugar
1/4 tsp red pepper
2 Tbsp rice wine vinegar

all the ingredients on stovetop next to Wok to make broccoli mushroom stir-fry

Stir-Fry Directions

1. The first step is to wash the broccoli and carrots in a sink colander, however, wipe mushrooms with a paper towel to remove any residue. Moreover, do not wipe the fresh mushrooms with a wet cloth or even a dam one as it can cause the mushrooms to be slimy. I love mushrooms, but no one loves slimy mushrooms.

broccoli in sink colander to be washed

2. Secondly, dice, shred or cut vegetables and then set aside. For this recipe, I peeled the carrots and then continued to use the peeler to make carrot strips. It was actually a fun way to add them to the meal, kind of like pasta, but I would have added the carrots to the Wok to only cook for 2 minutes as they did get a bit overcooked.

carrots on blue cutting board with knife and vegetable peeler

3. Slice the onions in half, remove the skins, and then slice them very thin.

onion sliced thin on blue cutting board

4. Remove the hard stem of the broccoli and cut them into smaller chunks while leaving the crowns somewhat intact.

washed broccoli cut on blue cutting board

5. Cut the tips off the mushrooms if they are a little brown or dirty, then just cut them in half.

wiped clean mushrooms cut in half on blue cutting board

6. Peel the garlic and smash them with the butt of the knife, then, mince the garlic.

minced garlic on blue cutting board

7. Then warm 1 Tablespoon oil in a skillet or Wok on medium-high. Recently I found this extra-large flat-bottomed pan, and it works so amazing for this recipe!

Wok on stovetop warming with oil to make broccoli mushroom stir-fry
Heat oil

8. Place broccoli, mushrooms, garlic, carrot and onion into warm skillet and cook until tender, stirring often.

9. In the warm saucepan, add 1/4 cup broth, 2 Tablespoon soy sauce, 1 Tablespoon sugar, 1/4 teaspoon red pepper flakes, 2 Tablespoons rice wine vinegar and 2 teaspoons ginger then stir to combine.

10. Lastly, pour the sauce into the Wok and let the sauce cook in the vegetables for 5-7 minutes.

cooked broccoli mushroom stir-fry in Wok with spatula

Finally, serve over rice, sprinkle with sesame seeds and enjoy! We had leftover brown rice in our fridge from dinner the other night, so I warmed it up and had it with this stir-fry.

Using what is left in the fridge is an amazing way to cut food costs and to also avoid throwing food away. In the United States alone, 108 billion pounds of food is thrown out each year. That equals $161 Billion dollars, from restaurants, homes and businesses. Examples of food waste include fields of ruined crops and grocery stores tossing past use or expired food, even if it is still useable. If you want to learn more about food waste and how you can combat it, check out Feeding America’s website, on how to help fight food waste in America.

broccoli mushroom stir-fry on white plate with white rice and fork

Recipe for Broccoli Mushroom Stir-Fry


2 cups broccoli
1/2 cup carrot
3 cloves garlic
2 tsp ginger
2 cups mushrooms
1 Tbsp sesame seeds
1/4 cup onion
1/4 cup broth
2 Tbsp soy sauce
1 Tbsp sugar
1/4 tsp red pepper
2 Tbsp rice wine vinegar

Directions for Broccoli Mushroom Stir-Fry

1. Wash broccoli and carrots in a sink colander, then wipe mushrooms with a paper towel to remove any residue.
2. Dice, shred or cut vegetables and then set them aside.
3. Then warm 1 Tablespoon oil in a large skillet or a Wok on medium-high.
4. Place broccoli, mushrooms, garlic and onion into warm skillet and cook until tender, stirring often.
5. Next, place a medium saucepan on the stove and then turn the temperature to medium.
6. In the warm saucepan, add 1/4 cup broth, 2 Tablespoon soy sauce, 1 Tablespoon sugar, 1/4 teaspoon red pepper flakes, 2 Tablespoons rice wine vinegar and 2 teaspoons ginger and then stir to combine.
7. When the sauce is warm, carefully pour it into the skillet over the vegetables.
8. Lastly, let the sauce cook an additional 5-7 minutes in the vegetables in the Wok.
Finally, serve the Broccoli Mushroom Stir-Fry over rice, sprinkle with sesame seeds and enjoy!

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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