Ingredients:

  • 1 lb broccoli florets, cut into bite-sized pieces
  • 8 oz shiitake or cremini mushrooms, sliced
  • 3 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Prep all vegetables and whisk the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and water in a small bowl until the cornstarch is fully dissolved. Note: Dissolving now prevents lumps in the final glaze.
  2. Heat 2 tbsp of neutral oil in a wok or skillet until shimmering. Add the sliced mushrooms in a single layer and leave undisturbed for 2 minutes until browned and sizzling.
  3. Remove mushrooms from the pan and set aside. Note: This prevents them from releasing water during the broccoli stage.
  4. Add the remaining 1 tbsp of oil to the pan and add the broccoli. Stir fry on high heat for 3 minutes until edges are charred but stems remain crisp.
  5. Remove broccoli and set aside. Note: High heat is key here; check out [Serious Eats](https://www.seriouseats.com) for more on the importance of pan temperature.
  6. Lower heat to medium. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant and smelling nutty.
  7. Return the seared broccoli and mushrooms to the pan.
  8. Give the sauce a final whisk and pour it over the vegetables. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze.