Cut the broccoli into bite-sized florets. If using large broccoli, you can also peel and slice the stems for added texture.
Slice the mushrooms evenly and set aside. If you prefer, you can use a mix of different types of mushrooms for added flavor.
Cook the Broccoli:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Once hot, add the broccoli florets and stir fry for 2-3 minutes, or until they are bright green and tender-crisp. Remove the broccoli from the pan and set it aside.
Sauté the Aromatics:
In the same pan, add a bit more oil if needed. Add the sliced onion and sauté for 2-3 minutes until soft and translucent.
Add the minced garlic and grated ginger, stir-frying for another minute until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the pan and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Combine the Vegetables and Sauce:
Return the broccoli to the pan and mix with the mushrooms. In a small bowl, mix the soy sauce, oyster sauce (if using), sesame oil, and water or vegetable broth. If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in a bit of water and add it to the sauce mixture.
Pour the sauce over the vegetables and stir well to coat. Cook for another 2-3 minutes, letting the sauce thicken slightly and the flavors meld together.
Serve:
Season with salt, pepper, and chili flakes (if using) to taste. Serve the stir fry hot, garnished with toasted sesame seeds and fresh herbs like cilantro or green onions for extra flavor.
Serving and Storage Tips:
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