Ingredients
- 1 tbsp sesame oil (or any cooking oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 1 small onion, thinly sliced
- 2 cups broccoli florets
- 2 cups sliced mushrooms (cremini or button)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional, for richness)
- 1 tsp cornstarch + 2 tbsp water (for thickening)
- 1 tsp sugar or honey (optional for balance)
- 1 tbsp water or vegetable broth (as needed)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
- Cooked rice or noodles for serving
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the minced garlic, ginger (if using), and sliced onion. Stir-fry for 1–2 minutes until fragrant and slightly softened.
- Add the mushrooms and cook for 3–4 minutes until they begin to brown and release moisture.
- Toss in the broccoli florets. Stir-fry for 2 minutes, then add a splash of water or broth to help steam the broccoli. Cover and cook for another 2–3 minutes until just tender but still vibrant.
- Stir in the soy sauce, oyster sauce (if using), and sugar/honey. Mix well to coat all the vegetables.
- In a small bowl, mix the cornstarch and 2 tbsp water to make a slurry. Pour it into the stir-fry and cook for 1–2 more minutes until the sauce thickens.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and garnish with sesame seeds and green onions.
- Serve hot over rice or noodles.
Would you like a spicy version or a protein add-in like tofu or chicken?