In a small bowl, combine vegetable broth, light soy sauce, dark soy sauce, sugar, and black pepper, mixing well. In another small bowl, whisk together cornstarch and water to create a smooth slurry. Set both bowls aside.

Heat a large skillet over medium heat and add a splash of water. Once bubbling, carefully add the broccoli florets and steam for about 1 minute until they turn vibrant green and tender-crisp. Remove the broccoli from the skillet and set it aside.

Increase the skillet’s heat to high and add peanut oil, swirling to coat the bottom. Once the oil is shimmering, add the sliced white button mushrooms. Sear them for about 3-4 minutes, stirring occasionally, until they are richly browned.

Toss in dried chili peppers, minced garlic, and ginger. Sauté the mixture for 30 seconds until fragrant, then add the sliced green onions.

Return the steamed broccoli to the skillet with the sautéed mushrooms and aromatics. Pour the prepared sauce evenly over the veggies, stirring gently to ensure coated.

Pour the cornstarch slurry into the skillet, stirring constantly for about 1-2 minutes until the sauce thickens and becomes glossy.