Pan-Fried Chinese Broccoli with Garlic Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender Chinese broccoli stir-fried with earthy garlic mushrooms for a savory and simple vegetable dish. This Chinese recipe (vegetarian), ready in about 25 minutes, pairs button mushrooms, sliced, garlic cloves, minced, and vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 150 grams sliced button mushrooms and cook, stirring frequently, for 4-5 minutes until they release their moisture and start to brown.
  3. Step 3: Toss in 300 grams Chinese broccoli cut into 3-inch pieces along with 3 tbsp water, then cover the skillet and steam for 3 minutes until the greens are bright and tender.
  4. Step 4: Remove the lid, stir in 1 1/2 tbsp oyster sauce and 1 tsp soy sauce, cooking for another 1-2 minutes until the sauce thickens slightly and coats the vegetables.
  5. Step 5: Drizzle 1 tsp sesame oil over the dish, give a final toss, and serve immediately.

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