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 Noodle Casserole*!!
Smothered Cheesy Baked Chicken with Mushrooms (Low Carb)
My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
Parmesan Crusted Roasted Potatoes
If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!
Toilet Maintenance: Inspired by 5-Star Hotels
