Description
Stir-fry night just got an upgrade! This quick Broccoli and Mushroom dish delivers restaurant-quality flavor in less time than it takes to order takeout.
Ingredients
Scale
- 4 cups broccoli florets, cut into bite-sized pieces
- 8 oz mushrooms, sliced
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced diagonally
- 1 red bell pepper, sliced (optional)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes
- Sesame seeds for garnish (optional)
Instructions
- Prepare all vegetables and whisk sauce ingredients together in a small bowl until cornstarch is completely dissolved.
- Heat 1 tablespoon oil in a wok over high heat. Add mushrooms in a single layer and cook undisturbed for 1-2 minutes, then stir and cook another 2-3 minutes until golden. Remove to a plate.
- Add another tablespoon of oil to the wok. Add broccoli and stir-fry for 1 minute, then add 2 tablespoons water and cover with a lid for 2 minutes. Remove lid and continue stir-frying until water evaporates.
- Push broccoli to the sides and add remaining oil to the center. Add garlic, ginger, and white parts of green onions. Cook for 30 seconds until fragrant.
- Return mushrooms to the wok and add bell pepper if using. Stir everything together, then re-stir sauce and pour into wok. Toss continuously as sauce thickens, about 1-2 minutes.
- Remove from heat, sprinkle with green onion tops and sesame seeds. Serve immediately over rice or noodles.