This saucy Portobello Mushroom and Broccoli Stir Fry is an easy 30-minute meal! It's so satisfying and customizable with your own favorite veggies. Serve it over rice, quinoa, or noodles! (Vegan, gluten-free, oil-free.)
This Asian-style takeout dish is made easy (and healthier!) right at home.
It's only 10 ingredients and pleasantly satisfying with lots of savory, umami flavors. Plus it comes together super quick, making it a great choice for busy weeknights.
I find Asian takeout dishes are often weighed down by a lot of oil, so I opted for an oil-free stir-fry method for this recipe. We simply substitute vegetable broth or water to sauté instead of oil. Light and healthy, yet delicious!
You can enjoy this saucy stir-fry as is, or spoon it over rice, quinoa, or noodles. I really enjoy this combination of veggies, but it's easy to customize with your favorites or whatever you have on hand!
Ingredients for Portobello Stir-Fry
For this recipe, you'll need a large skillet or wok and these ingredients:
- Portobello mushroom: Portobellos are a great meat substitute because they have such a deliciously tender texture. You'll need roughly 12 ounces, which is about 2 extra-large caps, or 3 medium caps. However you can substitute other mushrooms such as cremini, white button, shiitake mushrooms, etc.
- Fresh broccoli florets: You'll need 2-3 cups broccoli florets, which is about one small head broccoli.
- Yellow onion: Or swap in white onion, sweet onion, or red onion instead.
- Red bell pepper: Or another color such as yellow bell pepper or orange bell pepper. (I don't recommend green bell pepper for this recipe.)
- Vegetable broth
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Use low sodium if desired. Coconut aminos could also work if you have that.
- Hoisin sauce: Be sure to use one you enjoy. I use San-J brand for gluten-free.
- Fresh garlic cloves
- Fresh ginger
- Cornstarch: This is used to thicken the sauce. (You can substitute arrowroot power if desired.)
Customizing
Vegetables: Change up this healthy stir-fry recipe with your own favorite veggies or whatever's in season. Toss in asparagus, cauliflower, zucchini, yellow summer squash, green onion (scallion), snow peas, sugar snap peas, green beans, green cabbage, savoy cabbage, Napa cabbage, baby bok choy, or carrots.
Sesame oil: I prepare this recipe oil-free, however you can stir-fry your veggies with a tablespoon of toasted sesame oil for nutty flavor.
Have leftover hoisin sauce? It's also great in these Hoisin Noodles and Vegetable Lo Mein!
Serving
Protein: Add more plant-based protein with tofu, tempeh, or your favorite vegan beef or vegan chicken strips. (This Easy Baked Tofu pairs great!)
Grains & noodles: Serve this dish as is, or spoon it over a bed of cooked brown rice, white rice, quinoa, or noodles.
Garnish: I top my bowl with sesame seeds before serving. You can also add red pepper flakes for a little spice, or peanuts or cashews for crunch.
For more inspiration, also browse all vegan Asian-inspired recipes.
Portobello Mushroom & Broccoli Stir-Fry
Ingredients
- 12 oz. Portobello mushrooms*
- 2-3 cups fresh broccoli florets
- 1 medium yellow onion
- 1 red bell pepper
For the stir-fry sauce:
- 1/2 cup vegetable broth
- 3 Tbsp. tamari
- 2 Tbsp. hoisin sauce**
- 2-3 cloves garlic
- 1-2 tsp. ginger, freshly grated
- 1 Tbsp. cornstarch
For serving (optional):
- Cooked rice, quinoa, or noodles
- Sesame seeds, red pepper flakes, etc.
Instructions
- Make the sauce: Mince the garlic and add all stir-fry sauce ingredients to a small bowl. Whisk to combine and set aside.
- Prepare mushrooms: Wipe the Portobello mushrooms clean with a damp towel. Remove the stem and slice them into thin strips (about 1/3-inch thick).
- Prepare veggies: Cut the broccoli into bite-sized florets. Slice the onion and bell pepper.
- Begin cooking: In a large skillet over medium-high heat, add about 3 Tbsp. water (or veggie broth) for no-oil sauté method. When the liquid is hot, add the mushrooms, broccoli, onion, and bell pepper. Sauté for 7-8 minutes, gently stirring occasionally. (Add a splash more water/broth if needed.)
- Add sauce: Whisk the stir-fry sauce again and add to the skillet. Toss well to combine and sauté for about 3-4 minutes or until the sauce is slightly thickened, stirring often. Turn off heat.
- Serve: Enjoy this dish as is, or spoon it over rice, quinoa, or noodles. Garnish your bowl with sesame seeds, red pepper flakes, or more tamari if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan broccoli and Portobello mushroom stir fry recipe, also check out:
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Jennifer says
We love stir fry! They are so easy to adapt based on what veggies you have on hand, but loved this with mushrooms as the star! I followed your suggestions and added summer squash from the garden. I love using your stir fry recipes for the variations in sauces you provide to complement the veggies you selected. This was fantastic!
Kaitlin says
I bet your garden-fresh summer squash really enhanced this dish, Jennifer! Yum. And thanks for your kind words about the stir-fry recipes here. Thrilled you're enjoying them!
Keith says
My wife loved it.
Kaitlin says
Wonderful to hear, Keith. Thanks for coming back to share your feedback!
Bobbie says
This was delicious! Served it with rice noodles mixed in. Very light!
Kaitlin says
Great idea with the rice noodles! So glad you enjoyed it, Bobbie. Thanks for sharing!
Melissa says
I used this recipe mainly as it was however, didn't have hoisin on hand, so I subbed soy sauce, sugar, sesame oil and siracha. Wow! It was a fantastic little meal. I'm just getting my feet wet in the kitchen and discovering I'm in love with cooking! Thank you for a fantastic Asian inspiration!!
Kaitlin says
Great substitutions, Melissa! So glad this worked out for you. Thanks for sharing your kind and helpful feedback. Wishing you all the best in your new cooking journey!
Fuchi Girl says
I made this and it's fantastic!
Kaitlin says
So great to hear! Thank you for the feedback.