Ingredients
Scale
- 1 large head of broccoli, cut into florets
- 8 oz cremini mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
Instructions
- Step 1: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the mushrooms and bell pepper and stir-fry for 3-4 minutes, until slightly softened.
- Step 2: Add the broccoli florets and continue to stir-fry for another 3-4 minutes, until the broccoli is bright green and slightly tender-crisp.
- Step 3: Add the minced garlic and grated ginger to the wok and stir-fry for 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in the soy sauce and rice vinegar. Stir well to combine and coat all the vegetables evenly. Stir-fry for another minute, allowing the sauce to slightly reduce.
- Step 5: Taste and adjust seasoning as needed. Serve hot with rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan or microwave, adding a splash of water or soy sauce if needed to prevent dryness.
- Serve this vibrant stir-fry over fluffy white rice, or try it with quinoa for a healthier twist.
- For maximum flavor, lightly toast the sesame oil before adding the mushrooms and bell peppers to enhance their nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American