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).
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
PASTA SHELLS WITH GROUND BEEF
Crispy Potato Pockets: A Delicious Everyday Delight
Chocolate Zucchini Cupcakes
One Month Before A Heart Attack, Your Body Will Warn You Of These 7 Signs
Garden Fresh Vegetable Bake with a Cheesy Twist
NHL Star Johnny Gaudreau’s Wife, Meredith, Speaks Out after His Tragic Death at 31
Zucchini patties with rice and garlic
2-Ingredient Creamy Custard: A Cherry-Flavored Delight