Ingredients:
- 1 lb broccoli florets
- 10 oz sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp cornstarch
- 2 tbsp cooking oil (vegetable, canola, or peanut oil)
- Salt and pepper to taste
Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and cornstarch until well combined. Set aside.
- Blanch the Broccoli:
- Bring a pot of water to a boil. Add the broccoli florets and blanch for 30 seconds. Drain and immediately rinse with cold water to stop the cooking process. Set aside.
- Stir-Fry the Mushrooms:
- Heat the cooking oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add Garlic and Broccoli:
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to avoid burning.
- Toss in the blanched broccoli and stir-fry for 2-3 minutes until the broccoli is tender-crisp.
- Add the Sauce:
- Give the prepared sauce a quick stir (to recombine the cornstarch), then pour it over the vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats the vegetables evenly.
- Serve:
- Remove from heat and season with salt and pepper to taste. Serve immediately as a main dish or alongside steamed rice or noodles.
Tips:
- For extra flavor, add a sprinkle of toasted sesame seeds or chopped green onions before serving.
- If you prefer a spicier stir fry, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
Enjoy this vibrant and nutritious stir fry that’s ready in under 20 minutes!
