Prepare all your ingredients: cut the broccoli into small, even florets, slice the mushrooms thinly, and finely mince the garlic. Mix soy sauce, honey (if using), and a teaspoon of sesame oil in a small bowl to create your stir-fry sauce.
Bring a pot of salted water to a boil and blanch the broccoli for about 1 minute until it turns bright green and slightly tender. Immediately drain and shock in ice water to preserve its vibrant color and crunch.
Heat your wok or skillet over medium-high heat until shimmering. Add 1 to 2 tablespoons of neutral oil and swirl to coat the surface.
Add the sliced mushrooms to the hot oil, spreading them out in a single layer. Cook without stirring for about 2 minutes until they start to brown and release their aroma, then stir frequently for another 2-3 minutes until tender and golden.
Toss in the minced garlic and cook for about 30 seconds until fragrant, with a slight sizzle filling the air. Then, add the blanched broccoli to the pan.
Stir-fry the vegetables together for 2-3 minutes, keeping the broccoli vibrant and crunchy while the mushrooms soak up the flavors.
Pour the prepared soy sauce mixture over the vegetables, stirring quickly to coat everything evenly. Continue cooking for another minute until the sauce thickens slightly and glazes the vegetables.
Drizzle the sesame oil over the stir fry and toss to combine. If you like heat, sprinkle in chili flakes now. Taste and adjust seasoning if needed.
Serve immediately from the pan, garnished with sesame seeds or chopped scallions if desired, enjoying the vibrant colors and fragrant aroma.
