Prep all your ingredients: cut the broccoli into small, even florets, slice the mushrooms thinly, and finely mince the garlic. Set everything aside on your workspace.
Heat your wok or skillet over high heat until it shimmers and just begins to smoke. Add the cooking oil, swirling to coat the surface evenly.
Add the minced garlic to the hot oil and sauté for about 15-20 seconds until fragrant and slightly golden, filling your kitchen with a warm aroma.
Toss in the sliced mushrooms and cook, stirring frequently, for 3-4 minutes until they turn golden brown and release a savory aroma, with edges starting to crisp.
Add the broccoli florets to the pan and stir constantly for 2-3 minutes, watching as they turn bright green and slightly tender while maintaining some crunch.
Pour in the soy sauce and add a small splash of water or broth. Continue stir-frying for another 1-2 minutes until the sauce coats the vegetables evenly and begins to shimmer.
Remove the pan from heat and drizzle the toasted sesame oil over the vegetables. Toss quickly to distribute the aroma and flavor evenly.
If you like a bit of heat, sprinkle chili flakes over the stir fry now and toss again.
Serve immediately while the vegetables are crisp-tender, fragrant, and beautifully coated in the savory sauce. Enjoy the vibrant colors and textures in every bite.
