Instructions:

• Step 1: Prep Your Ingredients - Wash and cut your vegetables. Slice the Portobello mushrooms into thick strips, chop the broccoli into florets, dice the onion, and slice the red bell pepper. Mince the garlic and grate the ginger.
• Step 2: Make the Stir-Fry Sauce - In a small bowl, whisk together the tamari, hoisin sauce, vegetable broth, cornstarch, minced garlic, and grated ginger. Set aside.
• Step 3: Heat the Wok - Place your wok or skillet over medium-high heat. Add a drizzle of oil and let it heat until shimmering.
• Step 4: Sauté the Onions and Peppers - Add the diced onion and sliced red bell pepper to the hot wok. Sauté for about 3-4 minutes until they start to soften.
• Step 5: Add the Mushrooms and Broccoli - Toss in the sliced Portobello mushrooms and broccoli florets. Stir-fry for an additional 5 minutes, or until the mushrooms are tender and the broccoli is bright green and crisp.
• Step 6: Pour in the Sauce - Give your stir-fry sauce a quick stir and pour it over the vegetables in the wok. Stir well to coat everything and cook for another 2-3 minutes, allowing the sauce to thicken.
• Step 7: Serve and Enjoy - Remove the stir-fry from heat. Garnish with sesame seeds if desired, and serve immediately over steamed rice or noodles.