Description
A vibrant and healthy Broccoli, Carrot, and Mushroom Stir-Fry that is quick to prepare and packed with nutritious vegetables. This vegan-friendly Asian-inspired dish combines crunchy broccoli, sweet carrots, and savory mushrooms in a flavorful garlic-ginger soy sauce, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 1 cup carrots, sliced thin
- 1 1/2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon water (as needed)
Other
- 2 tablespoons vegetable oil
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Heat Oil and Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant to infuse the oil with flavor.
- Add Broccoli and Carrots: Toss in the broccoli florets and sliced carrots, stir-frying them for 3–4 minutes to begin softening while maintaining a crisp texture.
- Incorporate Mushrooms: Add the sliced mushrooms and continue stir-frying for another 3–4 minutes until all vegetables are tender-crisp, watching that nothing overcooks.
- Prepare and Add Sauce: In a small bowl, mix together soy sauce, optional oyster sauce, sesame oil, and the cornstarch slurry. Pour this flavorful sauce over the vegetables and stir well to coat everything evenly.
- Adjust Sauce Consistency: Add 1 tablespoon of water if needed to loosen the sauce. Cook for an additional 1–2 minutes, stirring occasionally, until the sauce thickens and envelops the vegetables beautifully.
- Finish and Serve: Remove the stir-fry from heat. Garnish with sesame seeds and sliced green onions if desired. Serve immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- Feel free to add bell peppers, snap peas, or baby corn for extra variety and color.
- For a vegan version, omit the oyster sauce or use a plant-based substitute to keep it vegan-friendly.
- This dish is delicious topped with tofu or chicken if you want to add more protein.
- Serve hot to retain the crisp texture and vibrant flavors of the vegetables.
