Ingredients
- Broccoli florets: 1 pound
- Mushrooms (sliced): 8 ounces
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Garlic (minced): 2 cloves
- Ginger (grated): 1 teaspoon
- Cornstarch: 1 tablespoon
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, and cornstarch. Set aside.
- Step 2: Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Step 3: Add the sliced mushrooms to the hot wok and stir-fry for 3-4 minutes, or until they start to soften.
- Step 4: Add the broccoli florets to the wok with the mushrooms and stir-fry for another 5-7 minutes, until the broccoli is tender-crisp and bright green.
- Step 5: Pour the soy sauce mixture over the broccoli and mushrooms. Stir-fry for 1-2 minutes, until the sauce thickens and coats the vegetables evenly.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Garnish with toasted sesame seeds and a sprinkle of red pepper flakes for added flavor and visual appeal.
- For extra depth, try browning the garlic and ginger in the vegetable oil for 30 seconds before adding the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American