Ingredients
- Broccoli florets: 1 pound
- Mushrooms (cremini or button): 1 pound, sliced
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Soy sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Salt and black pepper: to taste
Instructions
- Step 1: Wash and cut the broccoli into bite-sized florets. Steam or blanch the broccoli for 3-5 minutes until slightly tender-crisp. Drain well.
- Step 2: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 3: Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, or until they release their moisture and begin to brown.
- Step 4: Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant.
- Step 5: Add the steamed broccoli florets to the skillet with the mushrooms and garlic.
- Step 6: Stir in the soy sauce and sesame oil. Season with salt and pepper to taste. Cook for 2-3 minutes, stirring frequently, until the broccoli is heated through and the flavors have combined. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water if needed, to prevent sticking and rehydrate the broccoli.
- Serve over rice or quinoa for a complete and satisfying vegetarian meal.
- For extra flavor, try deglazing the pan with a dry sherry after the mushrooms are browned, before adding the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American