Sautéed Broccoli with Button Mushrooms Recipe (西兰花炒口蘑)

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  COOK TIME

  Prep 12m • Cook 10m

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1. 300 g broccoli

   cut into bite-sized florets (about 1 small head)

2. 200 g white button mushrooms

   wiped clean and sliced ½ cm thick

3. 1 small red or yellow bell pepper

   optional, seeded and cut into 2 cm cubes

4. 3 garlic cloves

   thinly sliced

5. 2 green onions

   cut into 4 cm sections (white and green parts separated)

6. 1.5 tbsp neutral cooking oil

   e.g., avocado or canola oil, divided

7. ½ tsp fine sea salt

   ¼ tsp for blanching and ¼ tsp for seasoning

8. 1 tbsp oyster sauce

   use mushroom-based vegetarian oyster sauce or tamari for gluten-free/vegetarian

   Can’t find it? Try this one.

1. Step 1: Trim and prep vegetables while water heats

   Cut broccoli into even florets, trimming any tough stems. Soak in cold water with a pinch of salt for 10 minutes if you’re concerned about dirt (optional but helpful). Meanwhile, wipe mushrooms gently with a damp paper towel—don’t rinse under running water, or they’ll get soggy. Slice them evenly. Cut bell pepper (if using), slice garlic, and separate green onion whites from greens.

   

2. Step 2: Blanch broccoli just until vibrant green

   Bring a pot of water to a rolling boil. Add ¼ tsp salt and ½ tbsp oil. Drop in broccoli and blanch for exactly 30 seconds—no longer. Immediately drain and plunge into a bowl of cold water to stop cooking. Drain well and set aside (shake the colander to remove excess water).

   

3. Step 3: Sauté aromatics gently to avoid bitterness

   Heat a large skillet or wok over medium-low heat. Add ½ tbsp oil. When warm (not smoking), add green onion whites and garlic slices. Cook, stirring constantly, for 10–15 seconds until fragrant but still pale—browned garlic will taste bitter.

   

4. Step 4: Cook mushrooms until they soften and release moisture

   Add mushrooms and raise heat to medium. Stir-fry for 2–3 minutes. At first they’ll look dry, then start releasing liquid. Keep cooking until most of that liquid evaporates and the mushrooms shrink slightly and turn golden at the edges.

   

5. Step 5: Add broccoli and season with oyster sauce

   Turn heat to high. Add drained broccoli and stir-fry for 1 minute to heat through. Add oyster sauce and the remaining ¼ tsp salt (only if needed—taste first). Toss for another 15–20 seconds until everything is glossy and coated.

   

6. Step 6: Finish with bell pepper and green onion tops

   Add bell pepper (if using) and green onion greens. Stir-fry for 20–30 seconds—just until the peppers lose their raw bite but stay crisp. Turn off heat and serve immediately.

   

1. No oyster sauce? Use 1 tbsp low-sodium soy sauce + ¼ tsp sugar for similar umami depth. Vegetarian oyster sauce (made from mushrooms) is widely available in Asian grocery stores or online.

2. Want more protein? Add 100 g cubed firm tofu or pre-cooked chickpeas in step 5—they absorb the sauce nicely.

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