1. Boil a large pot of water, and blanch broccoli for half a minute. Drain and set aside.

2. Heat oil in a wok, and sauté garlic, onion and ginger until fragrant. Add carrots, mushrooms and 2-3 tbsp water. Cook for two minutes, stirring often.

3. When the vegetables are softened, add the broccoli, seasoning, a bit more water, and cook for an additional two minutes (keep stirring). Add the diluted cornstarch and blend well. Boil the sauce for a minute, until it thickens.

4. Taste and adjust seasonings, if necessary. Enjoy!

Optional for serving: Sprinkle with toasted sesame seeds.