Start by heating your wok or deep skillet over medium-high heat until it shimmers, then add a tablespoon of neutral oil. Wait until the oil is hot and just begins to smoke slightly.
Add the sliced mushrooms to the hot oil. Sear them for about 3-4 minutes, stirring occasionally, until they turn golden brown and start to release their earthy aroma. They should be crispy around the edges.
Toss in the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant and just starting to turn golden. Be careful not to burn the garlic.
Add the broccoli florets to the pan. Stir well to coat them in the oil and mix with the mushrooms and garlic. Cook for about 4-5 minutes, tossing frequently, until the broccoli is bright green and just tender but still crisp.
Pour in the soy sauce and give everything a good toss to evenly coat the vegetables. Let it cook for another minute until the sauce thickens slightly and clings to the veggies, filling the air with savory aroma.
Finally, remove the pan from heat and drizzle with the sesame oil. Toss to distribute the nutty aroma throughout the stir fry. Transfer to a serving plate, garnishing with sliced green onions or sesame seeds if desired.
