Start by preparing your vegetables. After cutting the broccoli and slicing the mushrooms, pat them dry with paper towels. This helps achieve better browning during cooking.

Heat your wok or large skillet over medium-high heat. Add 1 tablespoon of oil and wait until it's shimmering hot.

Add the broccoli florets first, stir-frying for about 3 minutes until they turn bright green. Remove and set aside.

Add the remaining oil and mushrooms to the pan. Let them cook undisturbed for 2 minutes to develop a golden brown color.

Add garlic and ginger, stir-frying for 30 seconds until fragrant.

Return broccoli to the pan. Add soy sauce, oyster sauce, and vegetable broth.

Pour in the cornstarch mixture, stirring constantly until the sauce thickens, about 1-2 minutes.

Season with salt and pepper to taste, garnish with sesame seeds if desired, and serve hot.