Ingredients
- Broccoli florets: 1 pound
- Mushrooms (cremini or button): 1 pound, sliced
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Soy sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Salt and pepper: to taste
Instructions
- Step 1: Wash and thoroughly dry the broccoli florets and sliced mushrooms. Ensure the mushrooms are relatively dry to promote browning during sauteing.
- Step 2: Heat the olive oil in a large skillet or wok over medium-high heat.
- Step 3: Add the mushrooms to the hot skillet and sauté for about 5-7 minutes, stirring occasionally, until they begin to soften and brown.
- Step 4: Add the broccoli florets and minced garlic to the skillet with the mushrooms. Continue to sauté for another 5-7 minutes, stirring frequently, until the broccoli is tender-crisp and the garlic is fragrant.
- Step 5: Stir in the soy sauce, sesame oil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Step 6: Serve immediately as a side dish or over rice/noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of water to rehydrate the vegetables.
- This vibrant side dish pairs wonderfully with grilled chicken or tofu for a complete meal.
- Don't overcrowd the pan when sautéing; work in batches if needed to ensure the mushrooms brown properly instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American