Stir fry moves fast, so prep is key. Cut your broccoli into bite-sized florets and slice the mushrooms evenly. Mince the garlic and grate the ginger. Once the pan is hot, there’s no time to stop and chop.

In a small bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, water, and cornstarch (if using). Set it aside. This simple sauce is what brings the whole dish together.

Place your skillet or wok over medium-high heat. Add the oil and let it heat until it shimmers. You want the pan hot, but not smoking.

Add the broccoli first. Stir fry for about 2–3 minutes until it turns bright green and slightly tender. If it looks too dry, splash in a tablespoon of water and cover briefly to steam.

Toss in the mushrooms and stir well. They’ll release moisture at first, then start to brown. Cook for another 3–4 minutes until they’re soft and lightly caramelized.

Add the minced garlic and ginger. Stir constantly for about 30 seconds. You want them fragrant, not burnt.

Pour the sauce into the pan and toss everything together. Let it simmer for 1–2 minutes until it thickens slightly and coats the vegetables beautifully.

Taste the stir fry and adjust seasoning. Add a pinch of salt, some black pepper, or chili flakes if you like heat.

Serve immediately while everything is glossy and fresh.