Sautéed Mushroom and Broccoli Stir-Fry

Sautéed Mushroom and Broccoli Stir-Fry

Ingredients (Serves 2–3)

• 2 cups broccoli florets

• 1 cup mushrooms, sliced (button, cremini, or shiitake)

• 1 small carrot, thinly sliced (optional)

• 1/2 red bell pepper, sliced (optional)

• 2 green onions, chopped

• 3 garlic cloves, minced

• 1-inch piece ginger, minced

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon oyster sauce (or mushroom sauce for vegetarian)

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar (optional)

• 1/2 teaspoon sugar (optional)

• 2 tablespoons vegetable oil

• 1 tablespoon water (optional, for steaming)

• Salt and black pepper, to taste

• Sesame seeds for garnish (optional)

Q&A Cooking Guide

Q1: How do I prepare the sauce?
A: Mix soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar in a small bowl. Set aside.

Q2: What’s the best way to cook the vegetables?
A:

1. Heat vegetable oil in a skillet or wok over medium-high heat.

2. Add garlic and ginger, stir-fry for 30 seconds until fragrant.

3. Add mushrooms first and sauté 2–3 minutes until slightly browned.

4. Add broccoli (and optional carrot or bell pepper). Stir-fry 3–4 minutes. Add 1 tablespoon water if needed to help broccoli steam.

Q3: When do I add the sauce?
A: Pour the prepared sauce over the vegetables after they’re almost cooked. Toss well and cook 1–2 minutes until heated through.

Q4: How do I finish the dish?
A: Add chopped green onions, season with salt and pepper, and sprinkle sesame seeds on top if desired.

Q5: How should I serve it?
A: Serve hot over steamed rice, noodles, or enjoy it as a flavorful side dish.