We eat a lot of broccoli at our house, but you start getting tired of the same ol' steamed vegetable. My husband made some s-l-o-w roasted, Asian style ribs. I made this bright and flavorful, still slightly crunchy broccoli dish.
It's easiest to get all the ingredients chopped, minced, washed and ready before you begin. You can peel the ginger with a potato peeler. Don't worry if you don't get it all. It cooks right in with the rest.
Start by heating 2 teaspoons of the oil in a large skillet or wok on medium-high. Once it's hot, add the mushrooms and cook for about 2 minutes, or until they start to soften slightly.
Add the remaining oil and heat it all up. Add the onions and ginger and cook, stirring constantly, until the onions start to turn slightly opaque and soften.