Ingredients
- 1 tablespoon sesame oil (or vegetable oil)
- 2 cups broccoli florets
- 2 cups mushrooms, sliced (button or cremini work well)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, for added depth)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon rice vinegar or mirin
- 1 teaspoon sugar or honey
- 1 teaspoon chili flakes (optional, for heat)
- Green onions and sesame seeds for garnish
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger. Sauté for about 30 seconds until fragrant.
- Toss in the broccoli and stir-fry for 2–3 minutes until it begins to soften.
- Add the mushrooms and cook another 3–4 minutes, stirring frequently, until they release their juices and begin to brown.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and chili flakes.
- Pour the sauce into the pan and stir to coat the vegetables.
- Add the cornstarch slurry to the pan and cook for 1–2 minutes more, until the sauce thickens.
- Remove from heat and garnish with green onions and sesame seeds.
🍚 Serving Suggestion: Serve hot over steamed jasmine rice or noodles.
Let me know if you’d like a vegan version or protein additions like tofu or chicken!