Broccoli Mushroom Stir-Fry
🛒 Ingredients:
- 2 cups broccoli florets
- 1½ cups mushrooms (sliced)
- 1 medium carrot (thinly sliced)
- 2 tbsp oil (olive or sesame)
- 3 cloves garlic (minced)
- 1 tsp ginger (optional, grated)
Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tbsp honey or brown sugar
- 1 tsp cornstarch + 3 tbsp water (slurry)
- ½ tsp black pepper
- 2 tbsp water
👨🍳 Instructions:
- Blanch broccoli (optional): Boil for 1–2 minutes, then drain to keep it bright green.
- Heat oil in a pan or wok over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add mushrooms and cook until they release moisture and turn golden.
- Add carrots and broccoli, stir-fry for 3–4 minutes.
- Mix all sauce ingredients in a bowl.
- Pour sauce into the pan and stir well.
- Cook for 2–3 minutes until sauce thickens and coats vegetables.
- Serve hot.
❓ Q&A
Q1: Can I make it vegan?
Yes, just skip oyster sauce or use a vegan mushroom-based sauce.
Q2: Can I add protein?
Yes—chicken, tofu, shrimp, or beef all work well.
Q3: How do I keep vegetables crispy?
Cook on high heat for a short time and don’t over-stir.
Q4: Can I store leftovers?
Yes, refrigerate for up to 2–3 days and reheat in a pan for best texture.