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Heat the vegetable oil (or sesame oil) in a large pan or wok over medium heat.
Add the sliced onion (if using) and cook for 2-3 minutes until softened.
Add the minced garlic and grated ginger to the pan and sauté for another 1-2 minutes until fragrant.
Add the sliced mushrooms to the pan and cook for about 5 minutes until they begin to soften and release their juices.
Toss in the broccoli florets and stir well. Pour in the water or vegetable broth and cover the pan to allow the broccoli to steam for about 5 minutes, or until it’s tender but still bright green and slightly crunchy.
If desired, add the sliced red chili for a little heat and stir.
Remove the pan from the heat, adjust seasoning with salt and pepper if necessary, and serve immediately.
Serving and storage tips:
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