🥦 Vegetable Stir-Fry with Broccoli, Carrots & Mushrooms
🛒 Ingredients
Vegetables
-
3 cups broccoli florets
-
2 medium carrots, thinly sliced (on the bias)
-
8 oz mushrooms (button, cremini, or shiitake), sliced
Stir-Fry Sauce
-
3 tbsp soy sauce (or tamari)
-
1 tbsp oyster sauce (optional but delicious)
-
1 tsp sesame oil
-
1 tsp honey or brown sugar
-
1 tsp cornstarch
-
¼ cup water or vegetable broth
For Cooking
-
2 tbsp neutral oil (avocado, canola, or peanut)
-
2 cloves garlic, minced
-
1 tsp fresh ginger, minced (optional)
Optional Garnish
-
Sesame seeds
-
Green onions
-
Red pepper flakes
👩🍳 Instructions
1️⃣ Mix the Sauce
Whisk all stir-fry sauce ingredients in a small bowl. Set aside.
2️⃣ Prep the Pan
Heat a large skillet or wok over high heat.
Add oil and swirl to coat.
3️⃣ Cook the Veggies (Order Matters!)
-
Add broccoli first, stir-fry 2 minutes
-
Add carrots, stir-fry 2 more minutes
-
Add mushrooms, cook until browned and tender
Push veggies to the sides.
4️⃣ Aromatics & Sauce
Add garlic and ginger to the center. Stir 15–20 seconds until fragrant.
Pour in the sauce and toss everything together.
Cook 1–2 minutes, until glossy and thickened.
5️⃣ Serve
Finish with sesame oil drizzle if desired.
Garnish and serve immediately over rice or noodles.
❓ Q & A (Stir-Fry Secrets)
Q: Why are my veggies soggy?
Pan wasn’t hot enough or too crowded. Cook in batches if needed.
Q: Can I make it vegan?
Yes—skip oyster sauce or use mushroom stir-fry sauce.
Q: Want it spicy?
Add chili garlic sauce, sambal oelek, or fresh chili slices.
Q: Can I add protein?
Absolutely:
-
Tofu (pan-seared first)
-
Chicken or shrimp
-
Cashews or peanuts for crunch
Q: Make-ahead friendly?
Best fresh, but leftovers keep 2 days in the fridge.