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Prepare the Vegetables: Cut the broccoli into bite-sized florets and slice the mushrooms. Mince the garlic and grate the ginger. Slice the onion and red chili (if using).
Heat the Oil: In a large skillet or wok, heat the vegetable oil (or sesame oil) over medium-high heat.
Sauté Aromatics: Add the minced garlic, grated ginger, and sliced onion to the pan. Stir-fry for about 1-2 minutes until fragrant and the onions are softened.
Add Mushrooms: Add the sliced mushrooms to the pan and cook for 4-5 minutes, stirring occasionally, until they begin to release their moisture and soften.
Add Broccoli: Add the broccoli florets to the pan and stir to combine. Pour in the water or vegetable broth, then cover the pan with a lid. Allow it to steam for about 3-5 minutes, or until the broccoli is tender but still vibrant and crisp.
Add Heat: If you like a bit of spice, toss in the sliced red chili and stir to combine.
Final Stir: Give everything a good stir and cook for another minute until everything is coated with the aromatics and the broccoli is just tender.
Serve: Remove from heat and serve hot as a side dish or over rice or noodles for a quick, healthy meal.
Serving and Storage Tips:
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