Stir-fried broccoli and mushroom

Ingredients

• 2 cups broccoli florets
• 1 ½ cups mushrooms (sliced)
• 1 small carrot (thinly sliced, optional)
• 2 cloves garlic (minced)
• 1 tbsp ginger (minced, optional)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional but recommended)
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• ½ tsp chili flakes (optional)
• ½ cup water or vegetable broth
• 1 tsp cornstarch (mixed with 2 tbsp water)
• Salt & pepper to taste

👩‍🍳 Instructions

1. Prep the veggies
   Wash and cut broccoli into bite-sized florets. Slice mushrooms and carrots.
2. Blanch broccoli (optional for brighter color)
   Boil broccoli for 1–2 minutes, then drain and set aside.
3. Heat the pan
   In a wok or large pan, heat vegetable oil over medium-high heat.
4. Cook aromatics
   Add garlic and ginger, stir for about 30 seconds until fragrant.
5. Stir-fry vegetables
   Add mushrooms first and cook until they release moisture.
   Then add broccoli and carrots. Stir-fry for 3–4 minutes.
6. Add sauce
   Pour in soy sauce, oyster sauce, and broth. Mix well.
7. Thicken the sauce
   Stir in the cornstarch slurry. Cook until the sauce becomes glossy.
8. Finish
   Drizzle sesame oil, add chili flakes if desired, and adjust seasoning.

🍽️ Serving Ideas

• Serve hot over steamed rice or noodles
• Add tofu or chicken for extra protein
• Sprinkle sesame seeds on top for garnish

💡 Tips

• High heat is key for a good stir-fry
• Don’t overcrowd the pan—cook in batches if needed
• Fresh mushrooms (like cremini or button) work best