Ingredients
- 2 tablespoons olive oil (or sesame oil for more flavor)
- 3 cups broccoli florets
- 2 cups sliced mushrooms (cremini or button work well)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon oyster sauce (optional for added depth)
- 1/2 teaspoon ground black pepper
- Salt to taste
- Sesame seeds or chopped green onions for garnish (optional)
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add garlic and sauté for about 30 seconds until fragrant.
- Toss in mushrooms and cook for 3–4 minutes until they begin to soften and release moisture.
- Add broccoli, stir-fry for another 4–5 minutes until broccoli is tender-crisp.
- Stir in soy sauce, oyster sauce, pepper, and a pinch of salt. Mix everything well and cook for another 1–2 minutes.
- Remove from heat, garnish with sesame seeds or green onions if desired.
- Serve hot as a side dish or over rice/noodles for a full meal.
Want a spicy version or maybe a tofu add-on? I can tweak it!