Ingredients
- 2 cups broccoli florets
- 1 ½ cups sliced mushrooms (button or cremini)
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon water (for steaming broccoli)
- Salt and black pepper to taste
- Sesame seeds (optional, for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Prep the veggies: Wash and cut the broccoli into small florets and slice the mushrooms.
- Steam broccoli: In a large pan or wok over medium heat, add 1 tablespoon water and the broccoli. Cover and let it steam for about 2-3 minutes until it turns bright green and slightly tender. Remove and set aside.
- Sauté aromatics: In the same pan, heat the oil. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add mushrooms: Toss in the sliced mushrooms and cook for 3-4 minutes until they begin to soften and release their juices.
- Combine broccoli: Return the steamed broccoli to the pan and stir well.
- Add sauces: Pour in soy sauce and oyster sauce. Stir to coat all the vegetables evenly.
- Thicken the sauce: Add the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the sauce thickens.
- Finish: Taste and adjust salt and pepper as needed. Remove from heat.
- Serve: Garnish with sesame seeds and serve hot over rice or noodles.
Let me know if you’d like a spicy version or to make it gluten-free!