Bold Broccoli Mushroom Mix (Print Version)

# Ingredients:

→ Stir Fry Base

01 - 10 ounces of cremini mushrooms, thinly sliced
02 - 1 pound of broccoli florets, chopped into smaller pieces
03 - 2 tablespoons of a neutral oil for cooking
04 - 2 cloves of garlic, finely chopped

→ Sauce

05 - 1/4 cup of light soy sauce with reduced sodium
06 - 1 tablespoon of rice vinegar
07 - Salt and ground black pepper if needed
08 - 1 tablespoon of cornstarch for thickening
09 - 1 teaspoon of sugar for balancing the flavors
10 - 2 teaspoons of toasted sesame oil
11 - 1/2 teaspoon of chili flakes (optional)

# Instructions:

01 - Grab a small bowl and combine soy sauce, rice vinegar, sesame oil, sugar, and chili flakes (if using). Toss in the cornstarch and mix well until no lumps are left. Set the bowl aside while getting the veggies ready.
02 - Heat up a pot of water until it’s boiling rapidly. Drop in the broccoli and let it cook briefly—just 30 seconds. Drain right away and rinse it thoroughly under cold water to keep it crisp and bright-colored.
03 - Warm up your wok or skillet on medium-high. Pour in the oil and let it shimmer. Spread the mushroom slices evenly across the pan and let them cook for 2 minutes undisturbed. Sprinkle a little salt and pepper, give them a stir, and cook for 3 more minutes until they’re browned and have released their liquid.
04 - Shift the mushrooms to one side of your pan. Add the chopped garlic to the free space and cook for half a minute until it’s fragrant but stays pale. Stir it together with the mushrooms after.
05 - Toss the broccoli into the pan and give everything a stir to combine. Pour your prepped sauce over the veggies and cook, stirring frequently, for 2 to 3 minutes until the sauce thickens and evenly coats everything. Give it a taste and tweak the seasoning, if needed.

# Notes:

01 - Pair this dish with any Asian-inspired meal, or enjoy it on its own as a light entrée.
02 - Turn it into a heartier plate by adding proteins like tofu, tempeh, or even your favorite meat.
03 - You can prepare the sauce in advance and store it up to 3 days in the fridge.

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