Ingredients
•2 tablespoons vegetable oil (or sesame oil for added flavor)
•2 cups broccoli florets
•1 cup mushrooms, sliced (button or cremini work well)
•1 medium onion, sliced
•3 cloves garlic, minced
•1 teaspoon ginger, minced
•3 tablespoons soy sauce (low-sodium preferred)
•1 tablespoon oyster sauce (optional, for richer flavor)
•1 teaspoon sesame oil (for garnish)
•1/2 teaspoon red pepper flakes (optional, for a spicy kick)
•1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
•Sesame seeds and chopped green onions for garnish
Instructions
1.Prep the Veggies: Wash and dry the broccoli and mushrooms. Cut the broccoli into bite-sized florets and slice the mushrooms.
2.Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
3.Cook the Aromatics: Add the garlic and ginger, cooking until fragrant (about 30 seconds).
4.Stir-Fry the Veggies: Toss in the broccoli and mushrooms. Stir-fry for 3–4 minutes, allowing the vegetables to soften slightly but remain crisp.
5.Add Onion and Sauce: Add the onion slices, soy sauce, and oyster sauce (if using). Stir to combine, cooking for another 2 minutes.
6.Thicken the Sauce: Pour in the cornstarch slurry and stir until the sauce thickens and coats the vegetables evenly (about 1–2 minutes).
7.Season and Garnish: Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds and green onions if desired.
8.Serve: Serve hot as a side dish or over steamed rice or noodles for a complete meal.
This recipe is great for meal prep or a quick weeknight dinner. It’s customizable—add your favorite protein like tofu, chicken, or shrimp for extra heartiness!
