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
1 tbsp cornstarch
2 tbsp cooking oil
1 pound broccoli florets: Fresh, vibrant, and ready to crunch·
10 ounces of mushrooms: Sliced into perfection for that earthy umami boost·
2 garlic cloves, minced: Small but mighty in flavor·
1/4 cup soy sauce: The salty, savory base of dreams·
2 teaspoons sesame oil: Nutty, aromatic, and totally essential·
1 tablespoon rice vinegar: A tangy twist to balance the flavors·
1 teaspoon sugar: Just a hint of sweetness to tie it all together·
1/2 teaspoon red pepper flakes: A subtle heat kick (or add more if you're bold!)·
1 tablespoon cornstarch: The secret to that glossy, thick sauce·
2 tablespoons cooking oil: For the perfect sizzle in your pan·
Instructions:
1· Combine soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes in a small bowl, stirring until well blended·
2· Dissolve cornstarch in 2 tbsp of water·
3· Heat 1 tbsp oil in a skillet, stir-fry broccoli for 4-5 minutes, then set aside·
4· Cook mushrooms in the skillet until golden·
5· Toss in the garlic, letting it sizzle for a moment before reintroducing the broccoli to the skillet·
6· Pour in the sauce, mix well, then add the cornstarch mixture and cook until thickened·
7· Serve hot with rice or noodles·
