Ingredients
- 2 cups broccoli florets
- 1 cup sliced mushrooms (button or shiitake work well)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil (or vegetable oil)
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thickening)
- Sesame seeds, for garnish (optional)
Instructions
- Prep the veggies: Wash and cut the broccoli into bite-sized florets. Slice the mushrooms and onion, and mince the garlic and ginger.
- Make the sauce: In a small bowl, mix the soy sauce, oyster sauce (if using), and cornstarch with 2 tablespoons of water. Stir until smooth.
- Cook the veggies: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 1-2 minutes until slightly softened.
- Add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the mushrooms and broccoli. Stir-fry for about 5-7 minutes, or until the broccoli is tender-crisp and mushrooms are cooked through.
- Pour in the sauce and toss to coat everything evenly. Stir-fry for another 1-2 minutes until the sauce slightly thickens.
- Sprinkle with crushed red pepper flakes and sesame seeds, if desired.
- Serve: Remove from heat and serve hot over steamed rice or noodles.
If you’d like, I can adjust this for vegan, gluten-free, or add protein like chicken or tofu — just say the word!