Sautéed Mushrooms and Broccoli Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, sesame oil, maple syrup, cornstarch, and 2 tablespoons of water until the cornstarch is completely dissolved. Set aside.

Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the sliced mushrooms in a single layer. Sauté undisturbed for 2 minutes to brown, then stir and cook for an additional 2 minutes until golden brown and tender. Transfer mushrooms to a plate.

Add the remaining 1 tablespoon of oil to the pan. Add the broccoli florets and sauté for 2 minutes. Pour in 2 tablespoons of water, immediately cover the pan with a lid, and let steam for 2 minutes until bright green and crisp-tender.

Uncover the pan and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Return the cooked mushrooms to the wok, re-whisk the sauce, and pour it over the vegetables. Toss continuously for 1 to 2 minutes until the sauce bubbles and thickens into a glossy glaze coating the broccoli and mushrooms.

Remove from heat immediately. Garnish with toasted sesame seeds and red pepper flakes if desired. Serve hot.