2 cups broccoli florets
1 cup mushrooms, sliced (button, cremini, or shiitake work well)
2 tbsp olive oil or sesame oil
3 cloves garlic, minced
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame seeds (optional, for garnish)
1/2 tsp grated ginger (optional, for added flavor)
A pinch of red pepper flakes (optional, for heat)
Salt and pepper to taste
Instructions:
Prepare the Vegetables:
Wash and dry the broccoli and mushrooms. Slice the mushrooms and cut the broccoli into bite-sized florets.
Heat the Pan:
Heat a large skillet or wok over medium-high heat. Add the olive oil or sesame oil and let it heat up.
Cook the Garlic and Ginger:
Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds, until fragrant.
Add the Broccoli:
Toss the broccoli florets into the pan. Stir frequently and cook for 3–4 minutes, allowing them to become tender yet slightly crisp.
Add the Mushrooms:
Stir in the mushrooms and continue to cook for another 3–4 minutes. The mushrooms will release their moisture and then start to brown.
Season the Dish:
Drizzle soy sauce over the vegetables. Add red pepper flakes, salt, and pepper to taste. Stir well to coat evenly and cook for another 1–2 minutes.
Serve and Garnish:
Remove the stir-fry from heat. Sprinkle with sesame seeds if desired and serve warm.
Serving Suggestions:
Enjoy as a side dish or pair with steamed rice, quinoa, or noodles for a complete meal.
Add protein such as tofu, chicken, or shrimp to make it heartier.
