Here’s a simple, flavorful Broccoli, Carrot, and Mushroom Stir-Fry you can serve as a side or over rice/noodles.
🥦 Broccoli, Carrot & Mushroom Stir-Fry
Serves: 3–4
Time: 15–20 minutes
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced (julienne or coins)
- 1 ½ cups mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional but recommended)
- 2 green onions, sliced (optional)
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but adds depth)
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ cup water or vegetable broth
- ½ tsp sugar or honey (optional)
For cooking
- 1–2 tbsp oil (vegetable, avocado, or sesame)
Instructions
1️⃣ Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, water, and sugar. Set aside.
2️⃣ Cook the Vegetables
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger. Stir 20–30 seconds (don’t burn).
- Add carrots first (they take longest). Stir-fry 2–3 minutes.
- Add broccoli and mushrooms. Stir-fry 4–5 minutes until tender-crisp.
Tip: If broccoli needs softening, add 1–2 tbsp water and cover for 1 minute to steam.
3️⃣ Add Sauce
- Stir sauce again (cornstarch settles).
- Pour into pan.
- Cook 1–2 minutes until sauce thickens and coats vegetables.
4️⃣ Finish
Sprinkle with green onions and a light drizzle of sesame oil if desired.
🍚 Serving Ideas
- Over steamed jasmine or brown rice
- With quinoa
- Tossed with rice noodles
- Add tofu, chicken, shrimp, or beef for protein
🔥 Flavor Boost Options
- Add red pepper flakes for heat
- Splash of rice vinegar for brightness
- Sprinkle toasted sesame seeds on top
If you’d like, I can turn this into a high-protein meal version, a low-carb version, or a meal prep plan.