Stir-fried broccoli and mushroom

Ingredients2 cups broccoli florets1 ½ cups mushrooms (sliced)1 small carrot (thinly sliced, optional)2 cloves garlic (minced)1 tbsp ginger (minced, optional)2 tbsp soy sauce1 tbsp oyster sauce (optional but recommended)1 tsp sesame oil1 tbsp vegetable oil½ tsp chili flakes (optional)½ cup water or vegetable broth1 tsp cornstarch (mixed with 2 tbsp water)Salt & pepper to taste👩‍🍳 InstructionsPrep the veggiesWash and cut broccoli into bite-sized florets. Slice mushrooms and carrots.Blanch broccoli (optional for brighter color)Boil broccoli for 1–2 minutes, then drain and set aside.Heat the panIn a wok or large pan, heat vegetable oil over medium-high heat.Cook aromaticsAdd garlic and ginger, stir for about 30 seconds until fragrant.Stir-fry vegetablesAdd mushrooms first and cook until they release moisture.Then add broccoli and carrots. Stir-fry for 3–4 minutes.Add saucePour in soy sauce, oyster sauce, and broth. Mix well.Thicken the sauceStir in the cornstarch slurry. Cook until the sauce becomes glossy.FinishDrizzle sesame oil, add chili flakes if desired, and adjust seasoning.🍽️ Serving IdeasServe hot over steamed rice or noodlesAdd tofu or chicken for extra proteinSprinkle sesame seeds on top for garnish💡 TipsHigh heat is key for a good stir-fryDon’t overcrowd the pan—cook in batches if neededFresh mushrooms (like cremini or button) work best