Chop the broccoli into bite-sized florets and slice the mushrooms thinly. Mince the garlic and ginger and set all aside within reach.
Bring a pot of water to a boil, then blanch the broccoli for about 1 minute until it turns bright green and slightly tender. Drain and set aside.
Heat your wok or skillet over high heat until shimmering, then add a tablespoon of neutral oil. Swirl to coat the surface and wait until the oil just starts to smoke lightly.
Add the sliced mushrooms to the hot pan. Let them cook undisturbed for about 2 minutes until they start to darken and develop a juicy, slightly crispy exterior. Stir and cook for another 4-5 minutes until fragrant and darkened. Remove and set aside.
Lower the heat slightly, then add a little more oil if needed. Toss in the minced garlic and ginger, stirring constantly until fragrant, about 30 seconds. The aroma should be spicy and inviting without burning.
Add the blanched broccoli to the pan. Toss quickly and stir for about 2 minutes until the broccoli brightens further and begins to crisp around the edges. It should be vibrant and slightly crunchy.
Return the cooked mushrooms to the pan. Pour in the soy sauce and a splash of water or broth. Toss everything vigorously for 2 minutes, allowing the sauce to coat the veggies evenly and thicken slightly. The mixture should be glossy and fragrant.
Taste the stir fry and adjust seasoning if needed. If you like some heat, sprinkle chili flakes. Finish with a drizzle of sesame oil for a nutty aroma, then toss once more to combine.
Remove from heat and let sit for a minute to allow flavors to settle. Serve immediately, garnished with optional sliced scallions or sesame seeds for extra flavor and visual appeal.
