Ingredients
- Broccoli florets: 1 large head
- Mushrooms (sliced): 8 ounces
- Soy sauce: 3 tablespoons
- Sesame oil: 2 tablespoons
- Garlic (minced): 2 cloves
- Ginger (minced): 1 teaspoon
- Cornstarch: 1 tablespoon
- Vegetable broth: 1/4 cup
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth. Set aside.
- Step 2: Heat a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes, until slightly tender-crisp.
- Step 3: Add the sliced mushrooms to the wok and stir-fry for another 3-5 minutes, until the mushrooms are softened and slightly browned.
- Step 4: Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds, until fragrant.
- Step 5: Pour the sauce mixture over the broccoli and mushrooms. Stir-fry continuously until the sauce thickens and coats the vegetables, about 1-2 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat, adding a splash of vegetable broth if needed to loosen the sauce.
- Serve this stir-fry over brown rice or quinoa for a complete and satisfying meal.
- Don't overcrowd the wok; stir-fry in batches if necessary to ensure the broccoli and mushrooms brown properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American