Ingredients:

  • 1 lb broccoli, cut into bite-sized florets and sliced stems
  • 8 oz cremini mushrooms, sliced 1/4 inch thick
  • 2 medium carrots, sliced into thin coins
  • 3 tbsp oyster sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tbsp vegetable broth
  • 3 cloves garlic, thinly sliced
  • 1 tbsp fresh ginger, grated
  • 2 tsp neutral oil

Instructions:

  1. Heat a large wok or cast iron skillet over high heat until smoking. Add the sliced mushrooms in a single layer and dry-sear without oil for 2 minutes until mahogany-brown.
  2. Move mushrooms to the side, add 2 tsp neutral oil, then toss in 3 cloves sliced garlic and 1 tbsp ginger.
  3. Sizzle the aromatics for 30 seconds until the air smells spicy and pungent.
  4. Toss in the broccoli and carrots, stirring constantly to coat in the oil.
  5. Add a splash of broth if the pan looks too dry and cook 3 minutes until broccoli turns vibrant green.
  6. Pour the prepared sauce over the vegetables.
  7. Stir for 1-2 minutes until the sauce bubbles and turns glossy.