Ingredients
- Broccoli florets: 1 large head, cut into bite-sized pieces
- Mushrooms: 8 ounces, sliced (cremini, shiitake, or button)
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, minced
- Soy sauce: 2 tablespoons
- Oyster sauce (optional): 1 tablespoon
- Sesame oil: 1 teaspoon
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat vegetable oil in a large wok or skillet over medium-high heat.
- Step 2: Add the garlic and ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn.
- Step 3: Add the sliced mushrooms and stir-fry for 5-7 minutes, until they release their moisture and begin to brown.
- Step 4: Add the broccoli florets and stir-fry for another 5 minutes, until they are bright green and tender-crisp.
- Step 5: In a small bowl, whisk together the soy sauce and oyster sauce (if using). Pour the sauce over the broccoli and mushrooms, and stir-fry for another minute until everything is well coated.
- Step 6: Drizzle with sesame oil before serving. Serve hot over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, stir-fry again in a pan with a touch more oil to maintain the crisp texture.
- Serve this vibrant stir-fry over fluffy quinoa for a protein-packed and satisfying meal.
- Don't overcrowd the pan; stir-fry in batches if needed to ensure the broccoli and mushrooms brown nicely instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American