Ingredients
- Broccoli florets: 1 pound
- Mushrooms (cremini or button): 1 pound, sliced
- Garlic: 3 cloves, minced
- Olive oil: 2 tablespoons
- Soy sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Salt: To taste
- Black pepper: To taste
Instructions
- Step 1: Wash and chop the broccoli into bite-sized florets. Set aside.
- Step 2: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 3: Add the sliced mushrooms to the skillet and saute until they are tender and have released their moisture, about 5-7 minutes.
- Step 4: Add the minced garlic and broccoli florets to the skillet. Stir-fry for another 3-5 minutes, until the broccoli is bright green and slightly tender-crisp.
- Step 5: Stir in soy sauce and sesame oil. Season with salt and pepper to taste. Cook for an additional minute, stirring constantly, to ensure everything is well combined.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Serve this dish over rice or quinoa for a complete and satisfying vegetarian meal.
- For extra flavor, try browning the mushrooms in batches to avoid overcrowding the pan and steaming them instead of sauteing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American