Ingredients
- 1 tablespoon vegetable oil (or sesame oil for more flavor)
- 2 cups broccoli florets
- 1 ½ cups sliced mushrooms (shiitake, cremini, or button)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce (optional for depth of flavor)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sugar (optional, balances flavors)
- ¼ cup vegetable broth or water
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, sauté for 30 seconds until fragrant.
- Add the mushrooms and cook for about 3–4 minutes until they begin to brown and release moisture.
- Add the broccoli and stir-fry for another 3–4 minutes. If needed, add a splash of water and cover the pan briefly to steam the broccoli.
- In a small bowl, mix the soy sauce, oyster sauce (if using), sugar, and vegetable broth.
- Pour the sauce over the vegetables and stir well.
- Add the cornstarch slurry and stir until the sauce thickens and coats the vegetables (about 1–2 minutes).
- Taste and adjust seasoning if needed.
- Remove from heat, garnish with sesame seeds and green onions.
- Serve hot over rice or noodles.
Let me know if you’d like to add tofu, chicken, or another protein!