Vegetable Stir-Fry with Broccoli, Carrots, and Mushrooms!

Vegetable Stir-Fry with Broccoli, Carrots, and Mushrooms

Ingredients:

For the Stir-Fry:

• 1 medium head of broccoli, cut into florets

• 2 medium carrots, peeled and sliced

• 1 cup mushrooms, sliced (button or cremini work well)

• 1 tbsp olive oil (or vegetable oil)

• 1/2 onion, thinly sliced (optional)

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, minced (optional for extra flavor)

For the Stir-Fry Sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)

• 2 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 tbsp honey or maple syrup (for sweetness)

• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

• 1 tsp chili paste or sriracha (optional for heat)

• 1/2 tsp ground black pepper

For Garnish (optional):

• Sesame seeds

• Chopped green onions

• Crushed peanuts

Instructions:

1. Prepare the Vegetables:

   • Cut the broccoli into florets, slice the carrots into thin rounds, and slice the mushrooms.

   • Mince the garlic and ginger (if using), and slice the onion if you want to include it in the stir-fry.

2. Make the Stir-Fry Sauce:

   • In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, and chili paste (if using).

   • Stir in the cornstarch mixture (cornstarch and water) to thicken the sauce. Set it aside.

3. Cook the Vegetables:

   • Heat the olive oil in a large pan or wok over medium-high heat.

   • Add the onion (if using) and stir-fry for 1-2 minutes until softened.

   • Add the carrots and stir-fry for about 2 minutes until they start to soften.

   • Add the broccoli and mushrooms and stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.

4. Add Garlic and Ginger:

   • Add the minced garlic and ginger (if using) to the pan and stir-fry for 1 more minute until fragrant.

5. Add the Stir-Fry Sauce:

   • Pour the prepared stir-fry sauce over the vegetables and toss well to coat.

   • Let the sauce simmer for another 1-2 minutes until it thickens.

6. Serve:

   • Once the sauce has thickened and the vegetables are well-coated, remove from heat.

   • Garnish with sesame seeds, chopped green onions, or crushed peanuts if desired.

   • Serve hot with steamed rice or noodles.

Q&A for the Recipe:

Q1: Can I use frozen vegetables for this stir-fry?

• A1: While fresh vegetables work best, you can use frozen vegetables if that’s what you have on hand. Just be sure to thaw and drain them well before cooking. Keep in mind that frozen vegetables may release more water, which can affect the sauce’s texture.

Q2: What can I substitute for soy sauce if I’m looking for a gluten-free option?

• A2: You can use tamari (which is gluten-free soy sauce) as a substitute for regular soy sauce. Alternatively, you could use coconut aminos, which is also a gluten-free soy sauce alternative.

Q3: Can I add protein to this stir-fry?

• A3: Absolutely! You can add tofu, chicken, beef, or shrimp. If you’re adding tofu, be sure to press and drain it to remove excess moisture before cooking. For meat, cook it first before adding the vegetables.

Q4: How can I make the sauce spicier?

• A4: If you like heat, you can increase the amount of chili paste or sriracha in the sauce. Alternatively, you can add red pepper flakes or fresh chopped chili peppers when cooking the vegetables.

Q5: Can I make the stir-fry sauce ahead of time?

• A5: Yes! You can prepare the stir-fry sauce in advance and store it in an airtight container in the fridge for up to a week. Just give it a good stir or shake before using it, as the cornstarch might settle.

Q6: How can I make this stir-fry vegan?

• A6: This recipe is already vegan! Just make sure to use maple syrup instead of honey if you’re strictly vegan, and use a plant-based protein like tofu, tempeh, or edamame for added protein.

Q7: Can I use other vegetables in this stir-fry?

• A7: Yes, feel free to swap or add other vegetables you like! You could use bell peppers, snow peas, snap peas, baby corn, or zucchini for variation.

Q8: How can I make this stir-fry lower in calories?

• A8: You can reduce the amount of oil used for stir-frying and use less sesame oil. For a lighter sauce, reduce the honey or swap it with a sugar substitute. You can also skip the sesame seeds and peanuts for garnish if you’re cutting down on calories.

Tips:

• Rice or Noodles: This stir-fry pairs wonderfully with steamed jasmine rice, brown rice, or noodles. You can even use quinoa for a healthier twist.

• Make It Crunchy: If you want extra crunch, add roasted cashews or peanuts as a garnish, or even toss in some crunchy fried onions at the end.