Honey-Ginger Mushroom Broccoli White Bean Skillet

Ingredients

• 300 g mushrooms, sliced or torn into bite-size pieces
• 1 medium head broccoli, cut into small florets, stems peeled and sliced
• 1 x 400 g can white beans, drained and rinsed
• 2 tbsp olive oil, divided
• 2 garlic cloves, finely grated or minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar or lime juice
• 1 tsp toasted sesame oil
• 2-3 tbsp water, plus more as needed
• 2 scallions, thinly sliced
• 1 tbsp sesame seeds
• Pinch of chilli flakes
• Lime wedges, black pepper, and flaky salt to finish

Method

1. Pat the mushrooms dry. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer, season lightly, and leave them alone for 2-3 minutes so they brown instead of steaming. Stir and cook until the edges look golden and the pan smells savory.
2. Add the remaining olive oil and the broccoli. Cook for 1 minute, then add 2 tablespoons water and cover for 2-3 minutes. The broccoli should turn bright green and crisp-tender, not soft.
3. Stir in garlic and ginger for 30 seconds, just until fragrant. Add the white beans, soy sauce, honey, vinegar or lime juice, sesame oil, chilli flakes, and another splash of water.
4. Simmer uncovered for 2-4 minutes, folding gently so the beans stay mostly intact. The sauce should reduce into a glossy coating. If it tightens too quickly, add another spoonful of water.
5. Taste and adjust with more lime for brightness, soy for salt, or honey for a softer finish. Top with scallions, sesame seeds, black pepper, and a tiny pinch of flaky salt.

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