Ingredients
- Broccoli florets: 1 large head
- Mushrooms (sliced): 8 ounces
- Soy sauce: 3 tablespoons
- Sesame oil: 2 tablespoons
- Garlic (minced): 2 cloves
- Ginger (grated): 1 teaspoon
- Cornstarch: 1 tablespoon
- Vegetable broth: 1/4 cup
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, cornstarch, and vegetable broth. Set aside.
- Step 2: Heat a large wok or skillet over medium-high heat.
- Step 3: Add broccoli florets to the wok and stir-fry for 3-4 minutes, until slightly tender-crisp.
- Step 4: Add sliced mushrooms to the wok with the broccoli and continue stir-frying for another 3-5 minutes, or until the mushrooms are softened and slightly browned.
- Step 5: Pour the soy sauce mixture over the broccoli and mushrooms. Stir-fry for 1-2 minutes, or until the sauce has thickened and evenly coated the vegetables.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium heat, adding a splash of broth if needed to prevent sticking.
- Try sprinkling toasted sesame seeds and chopped green onions on top for added flavor and visual appeal.
- Don't overcrowd the wok; stir-fry the broccoli and mushrooms in batches if necessary to ensure they brown properly and don't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American