Ingredients
- 300 grams broccoli, cut into florets
- 300 grams mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced (optional but recommended)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon sesame oil (optional, for extra flavor)
- Salt and black pepper, to taste
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
1. Prep the Vegetables
- Wash and cut broccoli into bite-sized florets.
- Clean and slice mushrooms.
- Mince garlic if using.
2. Stir-Fry
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add garlic (if using) and sauté 30 seconds until fragrant.
- Add broccoli florets and stir-fry for 3–4 minutes until bright green and slightly tender.
- Add sliced mushrooms and continue stir-frying 4–5 minutes until mushrooms are browned and broccoli is crisp-tender.
3. Season
- Drizzle soy sauce and sesame oil over the vegetables.
- Toss to coat evenly and cook 1–2 minutes more.
- Season with salt and pepper to taste.
4. Serve
- Transfer to a serving dish and sprinkle with sesame seeds if desired.
- Serve hot as a side dish or over rice/noodles for a complete meal.
💡 Tips:
- For extra protein, add tofu, chicken, or shrimp to the stir-fry.
- You can add sliced bell peppers or carrots for more color and crunch.
- To keep broccoli bright green, blanch it in boiling water for 1–2 minutes before stir-frying.
