Pan-Seared Mushrooms and Broccoli
A simple stir-fry of mushrooms and broccoli relies on high heat and a well-balanced savory sauce to transform humble vegetables into a restaurant-quality side dish. The key is to sear the mushrooms first to develop a deep, umami-rich crust before adding the broccoli.
Ingredients
- Vegetables: 1 lb cremini or button mushrooms (halved) and 1 large head of broccoli (cut into bite-sized florets)
- Aromatics: 3 cloves garlic (minced) and 1 tsp fresh ginger (grated)
- Cooking Fat: 2 tbsp neutral oil (like avocado or grapeseed)
- The Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin for a vegetarian version)
- 1 tsp toasted sesame oil
- 1 tsp honey or brown sugar
- 1/2 cup vegetable broth or water mixed with 1 tsp cornstarch
Instructions
1
Sear the mushrooms
High heat, 5-7 minutes
Heat oil in a large skillet or wok until shimmering. Add the mushrooms in a single layer. Do not stir for the first 3 minutes; let them brown deeply. Flip and cook until they have shrunk slightly and are golden on both sides.
2
Steam-fry the broccoli
3-4 minutes
Add the broccoli florets to the pan along with 2 tablespoons of water. Cover with a lid immediately to let the steam partially cook the broccoli while maintaining its bright green color and crisp-tender texture.
3
Sauté aromatics
1 minute
Push the vegetables to the edges of the pan. Add a tiny splash of oil to the center if dry, then toss in the garlic and ginger. Sauté until fragrant, being careful not to let the garlic burn.
4
Glaze and thicken
1-2 minutes
Whisk the sauce ingredients (ensure the cornstarch is dissolved) and pour over the vegetables. Toss constantly until the sauce bubbles and thickens into a glossy glaze that coats every piece.
Pro Tip: If you’re looking for more ways to use your garden bounty, remember that Zucchini + Oregano or Eggplant + Thyme are excellent pairings that thrive in patio containers and work beautifully with this same searing technique.
