Ingredients:
• 2 cups broccoli florets
• 2 cups sliced mushrooms (button or cremini)
• 3 tbsp unsalted butter (or olive oil)
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional)
• Salt to taste
• 1 tsp cornstarch + 2 tbsp water (optional for thickening sauce)
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Instructions:
1. Blanch the Broccoli:
• Bring a pot of water to a boil. Add broccoli florets and cook for 2 minutes.
• Immediately drain and transfer to an ice bath (or rinse with cold water). Set aside.
2. Sauté the Mushrooms:
• In a large skillet or wok, melt butter over medium-high heat.
• Add mushrooms and cook for 5–6 minutes until browned and tender.
3. Add Garlic and Broccoli:
• Add minced garlic to the pan and cook for 1 minute until fragrant.
• Add the blanched broccoli and stir-fry with the mushrooms for 2–3 minutes.
4. Season and Sauce:
• Add soy sauce, black pepper, and chili flakes (if using).
• For a thicker sauce, mix cornstarch with water, then pour it in and stir until thickened.
5. Serve Hot:
• Garnish with sesame seeds or green onions if desired.
• Serve as a side dish or over rice/noodles for a full meal.