Ingredients
- 2 cups broccoli florets
- 1 ½ cups sliced mushrooms (button or cremini)
- 1 tablespoon vegetable oil (or sesame oil for added flavor)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian version)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Prepare the vegetables:
Rinse the broccoli and mushrooms. Cut broccoli into bite-sized florets and slice mushrooms if not pre-sliced. - Blanch the broccoli:
Bring a pot of water to a boil. Add broccoli and cook for 1–2 minutes until bright green and slightly tender. Drain and set aside. - Stir-fry the aromatics:
Heat oil in a large skillet or wok over medium-high heat. Add garlic (and ginger if using), sauté for 30 seconds until fragrant. - Add mushrooms:
Toss in mushrooms and cook for 3–4 minutes until they begin to release moisture and brown slightly. - Add broccoli:
Add the blanched broccoli to the pan and stir to combine. - Season the stir-fry:
Pour in soy sauce and oyster (or hoisin) sauce. Mix well to coat the vegetables evenly. - Thicken the sauce:
Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the veggies. - Serve:
Remove from heat. Garnish with sesame seeds and green onions if desired. Serve hot with steamed rice or noodles.
Let me know if you’d like a spicy version or a protein (like tofu or chicken) added!