✅Ingredients:
2 cups broccoli florets
1 ½ cups mushrooms (button or cremini), sliced
3 cloves garlic, minced
2 tablespoons olive oil or butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil (optional, for extra flavor)
½ teaspoon red pepper flakes (optional, for spice)
½ teaspoon black pepper
¼ teaspoon salt (adjust to taste)
1 teaspoon cornstarch (optional, for a thicker sauce)
2 tablespoons water (if using cornstarch)
1 teaspoon sesame seeds (for garnish, optional)
✅Instructions:
1. Prepare the ingredients: Wash the broccoli and mushrooms. Slice the mushrooms and cut the broccoli into bite-sized florets. Mince the garlic.
2. Blanch the broccoli (optional but recommended):
Bring a pot of water to a boil.
Add the broccoli florets and cook for 30–45 seconds.
Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.
3. Sauté the mushrooms:
Heat a large pan or wok over medium-high heat.
Add 1 tablespoon of olive oil or butter.
Add the sliced mushrooms and sauté for 3–4 minutes until they release moisture and become golden brown.
Remove the mushrooms from the pan and set aside.
4. Cook the garlic and broccoli:
In the same pan, add the remaining 1 tablespoon of olive oil or butter.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the blanched broccoli and stir-fry for 2–3 minutes.
5. Combine and season:
Return the cooked mushrooms to the pan.
Add soy sauce, sesame oil, black pepper, red pepper flakes, and salt. Stir well to combine.
6. Thicken the sauce (optional):
If you want a thicker sauce, mix 1 teaspoon cornstarch with 2 tablespoons of water in a small bowl.
Pour the cornstarch mixture into the pan and stir well. Cook for another minute until the sauce thickens slightly.
7. Serve:
Transfer to a serving plate and sprinkle with sesame seeds if desired.
Serve hot as a side dish or over rice or noodles for a complete meal.
Enjoy your delicious Broccoli and Mushroom Stir Fry!
