Description
A quick, savory vegetable stir fry that is perfect for busy weeknights, featuring crisp broccoli, tender mushrooms, and a glossy, flavorful sauce.
Ingredients
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Broccoli florets: 4 cups (about 350 g)
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Mushrooms: 12 oz (340 g), sliced
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Garlic: 4 cloves, minced
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Fresh ginger: 1 tablespoon (15 g), grated
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Neutral cooking oil: 2 tablespoons (30 ml)
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Low-sodium soy sauce: 3 tablespoons (45 ml)
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Vegetable broth: 1/3 cup (80 ml)
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Cornstarch: 1 tablespoon (8 g)
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Sesame oil: 1 teaspoon (5 ml)
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Brown sugar or honey: 1 teaspoon (5 g)
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Black pepper: 1/4 teaspoon
Instructions
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Whisk together soy sauce, vegetable broth, cornstarch, sesame oil, brown sugar or honey, and black pepper in a small bowl.
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Heat oil in a large skillet or wok over medium-high heat.
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Add mushrooms and cook for 4 to 5 minutes until tender and lightly browned.
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Stir in garlic and ginger and cook for 30 seconds until fragrant.
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Add broccoli florets and cook for 3 to 4 minutes until bright green and crisp-tender.
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Pour in the sauce and toss until thickened and evenly coating the vegetables.
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Remove from heat and serve immediately.
Notes
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For extra crunch, avoid overcooking the broccoli.
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Adjust seasoning to taste before serving.
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Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes