Ingredients
Scale
For the Sauce
- 2 tablespoons vegetable broth
- 1 ½ tablespoons light soy sauce (or tamari for a gluten-free option)
- ½ teaspoon dark soy sauce
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon sesame oil
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1 lb (454 g) broccoli, cut into bite-sized florets
- Pinch of salt
- 2 ½ tablespoons peanut oil
- ½ lb (227 g) button mushrooms, sliced
- 4 dried Chinese chili peppers
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, sliced
Instructions
- Prepare the Sauce and Slurry
- Start by mixing the sauce ingredients in a small bowl until everything is well incorporated. This blend of light and dark soy sauce, with a touch of sugar and sesame oil, creates a perfect balance of salty, sweet, and nutty flavors.
- In another small bowl, mix the cornstarch and water to create a slurry. This simple mixture will help thicken the sauce, giving it a glossy finish that clings beautifully to the vegetables.
- Steam the Broccoli
- Heat ¼ cup of water in a large skillet over medium-high heat until it begins to boil. Add the broccoli florets and sprinkle with a pinch of salt.
- Cover the skillet and let the broccoli steam for 1 minute. This process softens the broccoli slightly while preserving its vibrant green color and crunchy texture.
- Uncover the skillet and stir the broccoli. Once the water evaporates and the broccoli is al dente, transfer it to a large plate and set aside.
- Sear the Mushrooms
- Wipe the skillet clean with a paper towel and heat 2 tablespoons of peanut oil over high heat. Add the sliced mushrooms in a single layer and let them sear for 1 minute without stirring.
- Flip the mushrooms and cook, stirring occasionally, for another 2–3 minutes. This step allows the mushrooms to brown and release their natural umami flavor while eliminating any excess moisture.
- Cook the Aromatics
- Push the mushrooms to one side of the skillet. Add the remaining ½ tablespoon of peanut oil to the empty side, followed by the dried chili peppers, minced garlic, ginger, and sliced green onions.
- Stir the aromatics for about 30 seconds until the chili peppers turn a deep red and the garlic and ginger release their fragrant oils.
- Combine and Finish
- Return the broccoli to the skillet and pour in the prepared sauce. Stir everything together, letting the sauce coat the vegetables and mushrooms.
- Stir the cornstarch slurry again to ensure it’s well mixed, then drizzle it into the skillet. Cook for another minute, stirring constantly, until the sauce thickens into a glossy, flavorful coating.
- Transfer the stir fry to a serving plate and serve hot.
Notes
- Flavors: A delightful blend of salty soy sauce, mild sweetness, and a hint of nutty sesame oil, punctuated by the smoky heat of dried chili peppers.
- Textures: Tender-crisp broccoli pairs perfectly with the soft, meaty texture of sautéed mushrooms. The silky, thickened sauce adds a luxurious finish to every bite.
- Aromas: The combination of garlic, ginger, and sesame oil creates a fragrant base, while the dried chili peppers add a warming, smoky scent.
- Prep Time: 10 minutes
- Cook Time: 10 minutes