Sautéed Broccoli and Mushrooms with Garlic Sauce

Ingredients:

2 cups fresh broccoli florets

1 ½ cups sliced mushrooms (button or cremini)

2 tbsp olive oil

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp oyster sauce (optional, for richness)

1 tsp sesame oil

½ tsp black pepper

¼ cup water

1 tsp cornstarch (optional, for thickening)

Sesame seeds (for garnish)

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Instructions:

1. Prep the Vegetables:

Wash and trim the broccoli into bite-sized florets.

Clean and slice the mushrooms evenly.

2. Cook the Broccoli:

Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.

Add broccoli florets and stir-fry for 2-3 minutes.

Add ¼ cup water to steam the broccoli slightly. Cover and cook for 2 minutes until bright green and tender-crisp. Remove and set aside.

3. Sauté the Mushrooms:

In the same skillet, add the remaining 1 tbsp olive oil.

Add the mushrooms and cook for 3-4 minutes until golden and softened.

4. Prepare the Garlic Sauce:

In a small bowl, mix soy sauce, oyster sauce, sesame oil, and minced garlic.

For a thicker sauce, dissolve 1 tsp cornstarch in 1 tbsp water and mix into the sauce.

5. Combine and Finish:

Return the broccoli to the skillet with the mushrooms.

Pour the garlic sauce over the vegetables and stir to coat evenly.

Cook for an additional 1-2 minutes, letting the flavors meld together.

6. Serve:

Transfer to a serving plate, sprinkle with sesame seeds, and serve hot.