Description
This quick and colorful broccoli, carrot, and mushroom stir-fry features crisp-tender vegetables tossed in a savory, lightly sweet soy-based sauce. It’s easy to make and perfect as a side or light main dish.
Ingredients
- 2 cups broccoli florets
- 1 large carrot, julienned or thinly sliced (about 1 cup)
- 1 cup mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or brown sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
- 1 teaspoon sesame seeds, for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat until hot.
- Add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
- Add broccoli, carrots, and mushrooms. Stir-fry for 5–7 minutes until tender-crisp, tossing frequently.
- In a small bowl, mix soy sauce, sesame oil, and honey or brown sugar. Add cornstarch mixture if using.
- Pour the sauce over the vegetables and stir to coat evenly. Cook for 2–3 minutes until the sauce thickens slightly.
- Remove from heat, sprinkle with sesame seeds, and serve hot over rice or noodles.
Notes
- Add bell peppers, snap peas, or baby corn for extra variety.
- Stir in cooked tofu or chickpeas for added protein.
- Add chili flakes or chili oil for spice.
- Use dark soy sauce for a richer flavor.
- Cook in batches if doubling to maintain proper texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
