Sautéed Mushroom and Broccoli Stir-Fry

Here’s a quick and easy recipe for Sautéed Mushroom and Broccoli Stir-Fry:

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Ingredients:

• 2 cups broccoli florets
• 1 cup mushrooms, sliced (button, cremini, or shiitake work well)
• 2 tbsp olive oil or sesame oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame seeds (optional, for garnish)
• 1/2 tsp grated ginger (optional, for added flavor)
• A pinch of red pepper flakes (optional, for heat)
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables:
   Wash and dry the broccoli and mushrooms. Slice the mushrooms and cut the broccoli into bite-sized florets.
2. Heat the Pan:
   Heat a large skillet or wok over medium-high heat. Add the olive oil or sesame oil and let it heat up.
3. Cook the Garlic and Ginger:
   Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds, until fragrant.
4. Add the Broccoli:
   Toss the broccoli florets into the pan. Stir frequently and cook for 3–4 minutes, allowing them to become tender yet slightly crisp.
5. Add the Mushrooms:
   Stir in the mushrooms and continue to cook for another 3–4 minutes. The mushrooms will release their moisture and then start to brown.
6. Season the Dish:
   Drizzle soy sauce over the vegetables. Add red pepper flakes, salt, and pepper to taste. Stir well to coat evenly and cook for another 1–2 minutes.
7. Serve and Garnish:
   Remove the stir-fry from heat. Sprinkle with sesame seeds if desired and serve warm.

Serving Suggestions:

• Enjoy as a side dish or pair with steamed rice, quinoa, or noodles for a complete meal.
• Add protein such as tofu, chicken, or shrimp to make it heartier.

Let me know how it turns out!