1.Prep the Veggies: Wash and dry the broccoli and mushrooms. Cut the broccoli into bite-sized florets and slice the mushrooms.
2.Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
3.Cook the Aromatics: Add the garlic and ginger, cooking until fragrant (about 30 seconds).
4.Stir-Fry the Veggies: Toss in the broccoli and mushrooms. Stir-fry for 3–4 minutes, allowing the vegetables to soften slightly but remain crisp.
5.Add Onion and Sauce: Add the onion slices, soy sauce, and oyster sauce (if using). Stir to combine, cooking for another 2 minutes.
6.Thicken the Sauce: Pour in the cornstarch slurry and stir until the sauce thickens and coats the vegetables evenly (about 1–2 minutes).
CHEESY SCALLOPED POTATOES
Every time I whip this up, the house smells incredible. It’s always a crowd pleaser.
You have no idea how the oven glass shines with this simple trick!
When squeezing lemons, don’t make the mistake of throwing away the seeds: they are worth their weight in gold used this way
My husband took one bite and came running over to me asking for the recipe
Shepard’s Pie Baked Potato