Stir Fry Broccoli and Mushrooms

• 1 tbsp olive oil
• 2 tsp minced ginger
• 2 garlic cloves minced
• dash of red pepper flakes
• 1 lb broccoli florets
• 10 oz sliced mushrooms
• 2 tbsp soy sauce (Trader Joe’s low-sodium is my favorite)
• 2 tbsp rice vinegar
• Cashews
• 1/4 cup water

INSTRUCTIONS:

1. In a large wok or non-stick skillet, heat the olive oil over medium-high heat. Add the garlic, ginger, and red pepper flakes. Cook very briefly, around 30 seconds.
2. Add the broccoli, mushrooms and water. Stir-fry until the veggies start to brown and reach the desired tenderness.
3. Add the soy sauce, rice vinegar and cashews, and cook for another minute. (I prefer to pre-mix the soy sauce and rice vinegar in a small bowl for simpler addition at this step)

Serve over rice as desired. I personally choose a brown jasmine or basmati rice.