1. Begin by heating the olive oil in a large skillet or wok over medium heat.
2. Add the minced garlic and grated ginger, sautéing until fragrant, which should take about 1 minute.
3. Introduce the sliced mushrooms to the pan, stirring occasionally until they begin to brown and release their moisture, around 4-5 minutes.
4. Toss in the broccoli florets, stirring them together with the mushrooms for another 3-4 minutes. You want the broccoli to remain crisp-tender.
5. Pour in the soy sauce and oyster sauce, mixing well to coat the vegetables evenly. Add the red pepper flakes if you prefer a bit of heat.
6. Drizzle the sesame oil over the stir-fry, giving it a final quick mix to combine all the flavors.
7. Season with salt and pepper to taste, and sprinkle sesame seeds on top for a nutty finish.
8. Remove from heat and serve immediately for the best texture and flavor.

Remember, the key to a perfect stir-fry is to keep the heat high and the ingredients moving. That’s something I learned from countless evenings cooking alongside my abuela, who always had a knack for keeping everything perfectly timed.