Sautéed Mushroom and Broccoli Stir-Fry

Ingredients

Vegetables:

• 1 lb broccoli, cut into bite-sized florets

• 10 oz mixed mushrooms (button, shiitake, or king oyster), sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 2 green onions, sliced

• ¼ red bell pepper, sliced (optional)

Sauce:

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons vegetable broth

• 1 tablespoon sugar

• ½ teaspoon dark soy sauce

• ½ teaspoon sesame oil

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

Cooking:

• 2½ tablespoons peanut or vegetable oil

• ¼ cup water for steaming

• 1 tablespoon cornstarch mixed with 2 tablespoons water

• Pinch of salt

Garnish:

• ½ tablespoon toasted sesame seeds

• Fresh cilantro, chopped

Instructions

Prepare Sauce:

1. Mix soy sauce, rice vinegar, vegetable broth, sugar, dark soy sauce, sesame oil, and black pepper in a small bowl until sugar dissolves

2. In another small bowl, mix cornstarch with water to create a slurry

Steam Broccoli:
3. Heat ¼ cup water in a large skillet or wok over medium-high heat
4. Add broccoli florets and sprinkle with salt
5. Cover and steam for 1 minute until broccoli is bright green and al dente
6. Remove broccoli and set aside, then wipe pan clean

Stir-Fry Mushrooms:
7. Heat 2 tablespoons oil in the same skillet over high heat
8. Add mushrooms and let them sear for 1 minute without stirring
9. Stir-fry mushrooms for 2-3 minutes until golden brown and liquid evaporates

Add Aromatics:
10. Push mushrooms to one side of pan and add remaining oil
11. Add garlic, ginger, and red pepper flakes, stir-frying for 30 seconds until fragrant
12. Mix aromatics with mushrooms

Finish Dish:
13. Return broccoli to pan and add bell pepper if using
14. Pour in prepared sauce and stir-fry for 30 seconds
15. Add cornstarch slurry and cook until sauce thickens
16. Garnish with green onions, sesame seeds, and cilantro
17. Serve immediately as a side dish or over steamed rice