Ingredients (2–3 servings)
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2 cups broccoli florets
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1 cup mushrooms, sliced (button, cremini, or shiitake)
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2 cloves garlic, minced
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1 tbsp ginger, minced (optional)
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2 tbsp vegetable or sesame oil
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2–3 tbsp soy sauce (or tamari for gluten-free)
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1 tsp sesame seeds (optional, for garnish)
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1/2 tsp chili flakes (optional, for heat)
Instructions
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Prep broccoli: Steam or blanch broccoli for 2–3 minutes to slightly soften. Drain and set aside.
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Heat oil: In a large skillet or wok over medium-high heat, heat oil.
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Sauté aromatics: Add garlic (and ginger if using), cook 30 seconds until fragrant.
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Cook mushrooms: Add sliced mushrooms and sauté 4–5 minutes until soft and slightly browned.
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Add broccoli: Toss in broccoli florets and stir-fry 2–3 minutes.
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Add sauce: Pour in soy sauce (and chili flakes if using), tossing to coat evenly. Cook 1–2 more minutes.
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Finish: Sprinkle with sesame seeds and serve immediately over rice, noodles, or as a side dish.
Tips for Extra Flavor
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Add 1 tsp oyster sauce or hoisin sauce for a richer taste.
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Toss in tofu, chicken, or shrimp for a protein boost.
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Use high heat and quick cooking to keep veggies crisp-tender.
If you want, I can make a “garlic-butter mushroom & broccoli stir-fry” version that’s extra rich, saucy, and restaurant-style. Do you want me to do that?