Broccoli, Carrot, and Mushroom Stir-Fry

Description

This Broccoli, Carrot, and Mushroom Stir-Fry is a quick, colorful, and healthy dish packed with fresh vegetables and savory flavor. Crisp broccoli, tender carrots, and juicy mushrooms are tossed in a simple garlic soy sauce that makes every bite delicious. It’s perfect as a light lunch, easy side dish, or meatless dinner served over rice or noodles.

Ingredients

• 2 cups broccoli florets
• 2 carrots, thinly sliced
• 1½ cups mushrooms, sliced
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 2 tablespoons olive oil or vegetable oil
• ½ teaspoon ginger, grated
• Salt and black pepper to taste
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add carrots and cook for 2–3 minutes until slightly tender.
4. Stir in broccoli florets and mushrooms. Cook for another 5–6 minutes, stirring often.
5. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well.
6. Pour in the cornstarch slurry and stir until the sauce thickens slightly.
7. Cook for another minute, then remove from heat.
8. Garnish with sesame seeds and serve hot with rice or noodles.

Tips

• Add bell peppers or snap peas for extra crunch.
• Use low-sodium soy sauce if preferred.
• For protein, add tofu, shrimp, or chicken.
• Cook vegetables on high heat to keep them crisp.

Q/A

Q1: Can I make this ahead of time?

Yes, it stores well in the refrigerator for up to 3 days.

Q2: Is this recipe vegan?

Yes, if you skip the oyster sauce or use a vegan alternative.

Q3: Can I freeze stir-fry?

It’s best enjoyed fresh, but you can freeze leftovers for up to 1 month.

Q4: What mushrooms work best?

Button, cremini, or shiitake mushrooms are all great choices.

Q5: What can I serve with this stir-fry?

Serve it over steamed rice, brown rice, or noodles.