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    Home » Recipes » Mushroom Stir Fry with Broccoli & Pepper

    Mushroom Stir Fry with Broccoli & Pepper

    Published: October 22, 2018, Modified: November 13, 2019, By: Michelle Alston

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    Mushroom Stir Fry with Broccoli and Pepper, ready in under 30 minutes. A healthy vegetable stir fry, that the whole family will love, even the meat-eaters!

    mushrooms and broccoli with spring onion, chilli and noodles

    How to Make Broccoli and Mushroom Stir Fry:

    1. Make the marinade, whisk together all the marinade ingredients
    2. Marinate the mushrooms, place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade. Leave them to soak up the marinade for about 10 minutes.
    3. Stir fry the veggies. Heat the oil in a wok. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes.  If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
    4. Add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add some cooked noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
    Step by step process on making mushroom stir fry with broccoli

    Broccoli, red pepper, a good handful of cashew nuts and noodles finish off this quick and tasty dinner, which by the way also happens to be vegan. This is a flexible dish so if you want you can add in even more veggies, I like to add bok choy or sugar snap peas, they work well here too.  And if you want to make this gluten-free, then just use your favourite gluten-free noodles or swap noodles for rice and use tamari instead of the soy sauce. This meal is best served hot, straight away but if you do have leftovers then you can keep them in the fridge for a day and reheat in a wok.

    What's So Great About this Mushroom Broccoli Stir Fry?

    This easy mushroom and broccoli stir fry is really quick to make and super healthy. The marinade for the portobello mushrooms turns into a lovely rich and zesty sauce. Add in some extra chilli if you want it spicier, less if you're serving this to young kids. And kids love this by the way! In addition:

    • It's low in fat
    • Under 400 calories per portion
    • Very tasty!
    • Ready in under 30 minutes! Great for a quick weeknight dinner.
    • It's Vegan
    • Really easy to make, great if you're a beginner cook!
    • Healthy, even the kids will love this and they'll never know it's healthy!
    mushrooms and broccoli with spring onion, chilli and noodles and lime slices

    More Tasty Veggie Dinners:

    • Sesame Tofu with Stir-Fried Peppers
    • Broccoli Pasta Salad
    • Lemon Garlic Pasta with Kale
    • Vegetable Fajitas 
    • Halloumi Burgers
    mushroom stir fry

    Mushroom and Broccoli Stir Fry with Peppers

    Tasty and filling this Vegan Mushroom and Broccoli Stir Fry with Peppers is ready in under 30 minutes. Perfect for a quick and easy weeknight dinner.
    5 from 20 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Asian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 362kcal
    Author: Michelle Alston

    Ingredients

    For the marinade:

    • 300 g portobello mushrooms wiped clean then cut into medium slices
    • 3 tablespoon dark soy sauce
    • 2 tablespoon sweet chilli sauce
    • The zest of half a small lime
    • The juice of 1 lime about 3 tbsp
    • ½ teaspoon rice wine vinegar
    • 1 teaspoon toasted sesame oil

    For the stir fry

    • 1 tablespoon coconut oil
    • ½ a medium onion (125g) cut lengthways then sliced thinly
    • 1 red chilli pepper (1 level tablespoon when chopped) pith and seeds removed then finely chopped
    • 2 fat cloves of garlic minced
    • 1 thumb size piece of ginger (20g) peeled and finely grated
    • 1 red bell pepper (180g) pith and seeds removed then sliced thinly
    • 280 g (or a small head) of broccoli broken into florets
    • 50 g cashew nuts
    • 175 g of noodles of your choice, we like wholewheat noodles
    • 3 small spring onions the white and some of the green part, finely chopped
    • Sesame seeds for serving
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    Instructions

    • Whisk together all the marinade ingredients. 
      Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.
      Leave the mushrooms to soak up the marinade for about 10 minutes.
    • Cook the noodles according to the packet instructions.
    • In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. 
      Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes.  If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
    • Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
    • Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

    Notes

    • Nutritional Information is approximate and is calculated using an online nutrition tool. It is based on a serving of 4 and includes 1 tablespoon of sesame seeds.
    • Heat. If you are serving this to young children you may want to reduce the chilli, this was fine for my 12-year-old but younger kids may need it to be a little less spicy.
    • Freezing and Storing. I don't recommend freezing this meal. You can keep leftovers in the fridge in an airtight container for a day or two. I recommend reheating it in a wok.
    • Allergies. If you have a nut or sesame allergy then this will still taste great without the sesame oil and the cashews. 
    • Inspired by. This recipe was inspired by and roughly adapted from this recipe by Minimalist Baker.

    Nutrition

    Calories: 362kcal | Carbohydrates: 53.6g | Protein: 12.5g | Fat: 11.8g | Saturated Fat: 4.4g | Sodium: 607mg | Potassium: 714mg | Fiber: 6.2g | Sugar: 6.8g | Calcium: 60mg | Iron: 2.7mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    Updates: This recipe was first posted on October 22, 2018, and has been updated on June 21st 2019 with a new step by step guide and more nutritional information.

    « Roasted Beetroot Salad with Feta and Walnuts
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    Reader Interactions

    Comments

    1. gina

      April 10, 2022 at 1:45 am

      5 stars
      So so wonderful. A perfect recipe for a take out craved meal made in my own kitchen. Yum! Thank you.

      Reply
      • Michelle Alston

        April 21, 2022 at 2:54 pm

        Thanks so much Gina, I'm so glad you enjoyed it 🙂

        Reply
    2. Bob

      March 09, 2022 at 10:52 pm

      Question How would you cook the baby bokchoy if included

      Reply
      • Michelle Alston

        March 10, 2022 at 11:41 am

        Hi Bob, it depends. If I was adding the bok choy cut in half (lengthways) I would add it when I add the broccoli. If I was adding it chopped I would add the bok choy just after I add the mushrooms. If I have more time I like to cook the bok choy on a griddle pan, so cut them in half lengthways rub them with oil, cook until slightly charred then season them and serve them on the side. I hope that helps, M.

        Reply
    3. Nicole Dickenson

      October 13, 2021 at 9:48 pm

      5 stars
      Just done this for supper its packed full of flavour will be doing again well worth the effort.

      Reply
      • Michelle Alston

        October 14, 2021 at 8:37 am

        Thanks so much Nicole, I'm so glad you enjoyed it.

        Reply
    4. Janet

      May 22, 2021 at 12:08 am

      5 stars
      We enjoyed this delicious and nutritious dish. The sauce is interesting, not too sweet, not too salty and yet flavorful. Hoping to try more of your recipes soon.

      Reply
      • Michelle Alston

        May 22, 2021 at 5:46 pm

        Thanks so much, Janet, I'm so glad you liked it! This is one of my all-time favourites 🙂

        Reply
    5. Stephanie

      October 26, 2020 at 9:45 pm

      5 stars
      I just made this for dinner--delicious, easy and vegan! I did add more red pepper flakes because we love spicy food, but otherwise I followed the recipe.

      Reply
      • Michelle Alston

        October 27, 2020 at 10:14 am

        Thanks so much Stephanie, I'm so glad you enjoyed it x

        Reply
    6. SUNAYANA Choudhry

      September 21, 2020 at 4:36 am

      A really quick and delicious recipe! I marinated the broccoli too in the marinade for about 15 mins. I used Thai rice noodles. Thank you for this recipe.

      Reply
      • Michelle Alston

        September 21, 2020 at 3:10 pm

        Thanks so much Sunayana, I'm so glad you enjoyed it. I'm going to try your tip for marinating the broccoli too 😉

        Reply
    7. Aneeta Dsouza

      April 17, 2020 at 9:28 am

      5 stars
      Stir Fry's are a huge hit with my family and this one ... was just awesome .... what an incredible colourful, tasty dish & yet so simple to prepare and healthy too. We enjoyed our lockdown lunch today and owe many many thanks to you !

      Reply
      • Michelle Alston

        April 17, 2020 at 9:59 am

        Hi Aneeta, I'm so glad you and your family enjoyed your lockdown lunch today Xx

        Reply
    8. Joe

      March 28, 2020 at 2:50 am

      5 stars
      Damn Michelle this was awesome! I even made my own sweet chili sauce in honor of the occasion. Thank you!

      Reply
      • Michelle Alston

        March 28, 2020 at 4:03 pm

        Hey Joe, thanks so much! I'm so glad you liked it 🙂

        Reply
    9. Dannii

      June 24, 2019 at 1:30 pm

      5 stars
      We love a veggie packed stir fry. Perfect for busy nights.

      Reply
      • Michelle Alston

        June 24, 2019 at 2:25 pm

        They really are the best quick dinner 😉

        Reply
    10. Toni

      June 21, 2019 at 2:58 pm

      5 stars
      My family loved it! Such an amazing weeknight meal!

      Reply
    11. Taylor Kiser

      June 21, 2019 at 2:39 pm

      5 stars
      This looks so delicious! No need for take-out when this is so easy to make at home!

      Reply
    12. Tanya Schroeder

      June 21, 2019 at 1:16 pm

      5 stars
      Portobello mushrooms are the best, they are so meaty and delicious!

      Reply
    13. Lauren Vavala | Delicious Little Bites

      November 01, 2018 at 2:05 pm

      5 stars
      This recipe is so colorful, healthy, and delicious! I can't get enough stir-fry variations - such a great quick meal for anytime!

      Reply
    14. Jill

      November 01, 2018 at 1:50 pm

      5 stars
      Beautiful photos. I like all the flavors in the sauce. Love the addition of cashews too - my favorite nut! Great recipe!

      Reply
      • Michelle Alston

        November 02, 2018 at 2:10 pm

        Thank you Jill Xx

        Reply
    15. Jamielyn

      November 01, 2018 at 1:37 pm

      5 stars
      Stir frys are one of my absolute favorites! This looks so flavorful and delicious!

      Reply
    16. Ben Myhre

      November 01, 2018 at 1:35 pm

      5 stars
      This stir fry looks great. They are such an awesome dish because there are so many flavors and it can (and should) be done well in a short amount of time. This recipe looks like the bomb and thank you for sharing.

      Reply
      • Michelle Alston

        November 01, 2018 at 1:38 pm

        Thank you so much Ben 🙂

        Reply
        • Camille

          February 26, 2022 at 9:14 pm

          5 stars
          Excellent. I always have problems making Asian meals at home. I had to make a couple of substitutions, but this was delicious! Thank you!

        • Michelle Alston

          March 03, 2022 at 11:58 am

          Thanks so much Camille, I'm so glad to hear you enjoyed it.

    17. Bintu | Recipes From A Pantry

      November 01, 2018 at 1:07 pm

      5 stars
      This sounds like a delicious dinner option. Big mushroom fan but never think to use in a stirfry! Definitely giving this a try!

      Reply
      • Michelle Alston

        November 01, 2018 at 1:33 pm

        Thank you Bintu, I hope you enjoy it x

        Reply

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    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

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