Sautéed Mushroom and Broccoli Stir-Fry
Ingredients
2 cups broccoli florets
2 cups mushrooms, sliced
2 tablespoons olive oil or sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (optional)
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon honey or brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water
Salt and black pepper to taste
Sesame seeds or green onions for garnish
Instructions
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add broccoli and cook for 3–4 minutes until slightly tender. Remove and set aside.
Add remaining oil and sauté mushrooms for 5–6 minutes until browned and their moisture cooks off.
Stir in garlic and ginger; cook for 30 seconds until fragrant.
Return broccoli to the pan.
In a small bowl, mix soy sauce, oyster sauce, honey, and cornstarch slurry. Pour into the skillet.
Toss everything together and cook 1–2 minutes until glossy and coated.
Season with pepper and a little salt if needed. Garnish with sesame seeds or green onions.
Serving Ideas
Serve over steamed rice or noodles
Add chicken, tofu, shrimp, or beef for extra protein
Sprinkle with chili flakes for heat
