Ingredients
- 2 cups broccoli florets
- 2 cups mushrooms, sliced (button, cremini, or shiitake)
- 2 tbsp vegetable oil (or sesame oil for more flavor)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp oyster sauce (optional, for richer flavor)
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- ½ cup vegetable broth or water
- 1 tsp sesame seeds (optional, for garnish)
- Salt and pepper to taste
Instructions
- Prepare the cornstarch slurry by mixing cornstarch and water; set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, stir-fry for about 30 seconds until fragrant.
- Toss in mushrooms and cook for 2–3 minutes until they begin to soften.
- Add broccoli florets and stir-fry for 2 minutes.
- Pour in vegetable broth, soy sauce, and oyster sauce (if using). Stir well.
- Let vegetables cook for 3–4 more minutes until broccoli is bright green and tender-crisp.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Season with salt and pepper as needed.
- Sprinkle with sesame seeds before serving.
Serving Tip: Serve hot over steamed rice or noodles for a complete meal.
If you want, I can also give you a spicy version of this stir-fry with chili flakes or sriracha added.