Start by washing your broccoli florets and slicing your mushrooms if they aren't pre-sliced. Mince the garlic and ginger, and measure out the soy sauce, rice vinegar, sugar, and red pepper flakes. Having everything prepped will make the cooking process smooth and efficient.
In a large wok or skillet, heat the oil over medium-high heat. Once the oil is hot, add the minced garlic and ginger, stirring quickly to prevent burning. This will create an aromatic base for your stir-fry.
Add the broccoli florets and sliced mushrooms to the pan. Stir-fry for about 5-7 minutes, or until the broccoli is bright green and tender-crisp. The mushrooms should be softened and releasing their juices.
In a small bowl, mix together the soy sauce, rice vinegar, sugar, and red pepper flakes. Pour this mixture over the vegetables in the skillet. Add the water to create steam that will help cook the broccoli and mushrooms through.
Continue to stir-fry for another 2-3 minutes, allowing the sauce to coat the vegetables evenly. You want the sauce to thicken slightly without becoming too sticky.
Once everything is cooked to your liking, remove the stir-fry from heat. Serve hot, garnished with toasted sesame seeds for an extra crunch and flavor. This Broccoli and Mushroom Stir-Fry pairs beautifully with rice or quinoa, or can be enjoyed on its own as a light meal.
