Start by chopping the broccoli into small, even florets and slicing the mushrooms thinly. Smash the garlic cloves gently to release their fragrant oils. Set everything aside for quick access.
Heat your wok or large skillet over high heat until shimmering, then add the oil. Swirl it around to coat the surface and get it hot enough to make a slight smoking sound.
Add the smashed garlic to the hot oil and cook for about 30 seconds, stirring constantly, until it releases a fragrant aroma and turns lightly golden. Be careful not to burn it.
Quickly toss in the broccoli florets and stir-fry for 2-3 minutes, stirring constantly. The broccoli should turn bright green with slightly charred edges and a crisp-tender texture.
Next, add the sliced mushrooms and continue stir-frying for another 3-4 minutes. The mushrooms should become deeply browned and juicy, filling the air with an earthy aroma.
Pour in the soy sauce and give everything a quick toss to coat the vegetables evenly. Let it cook for about 1 minute until the sauce thickens slightly and glazes the veggies.
Remove the wok from heat and drizzle the toasted sesame oil over the stir fry. Toss gently to combine, enhancing the aroma and flavor.
Transfer to a serving bowl, garnish with sliced green onions or chili flakes if desired. Let sit for a minute to let flavors meld before serving.
