Start by heating your wok or large skillet over high heat until it's hot and shimmering. Add the cooking oil and swirl to coat the surface.
Add the minced garlic to the hot oil. Sizzle loudly as it quickly releases a fragrant, toasty aroma, turning golden around the edges in about 15-20 seconds—be careful not to burn it.
Carefully add the broccoli florets to the pan, spreading them out evenly. Let them sear undisturbed for about 2 minutes, until they turn a bright green and develop slight charred spots.
Stir the broccoli around with your spatula or tongs, then add the sliced mushrooms. Cook for another 3-4 minutes, stirring occasionally, until the mushrooms release their earthy aroma and edges turn golden, shrinking slightly.
Pour in the soy sauce, allowing it to sizzle and coat the vegetables evenly. Continue tossing to let the flavors meld and the sauce reduce slightly, about 1 minute, until the veggies are glossy and fragrant.
Remove the pan from heat and drizzle the sesame oil over the stir fry. Toss once more to distribute the nutty aroma throughout the dish.
Taste the vegetables and adjust seasoning if needed—perhaps a splash more soy or a pinch of chili flakes for heat. Let everything cook for another 30 seconds.
Transfer the stir fry to a serving plate, garnishing with sesame seeds or chopped scallions if you like. Serve immediately while hot, with crackling sounds and bright, aromatic flavors.
