Description
A quick and vibrant stir-fry featuring crisp broccoli, tender mushrooms, and sweet carrots tossed in a savory, slightly sweet sauce. Perfect for a fast, nutritious meal.
Ingredients
- 3 cups broccoli florets
- 2 cups carrots, sliced diagonally about 1/4-inch thick
- 8 oz mushrooms, sliced (cremini or button)
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon oyster sauce or hoisin sauce
- 1 teaspoon honey or maple syrup
- 1 teaspoon cornstarch mixed with 3 tablespoons water
- 1 teaspoon rice vinegar
- Pinch of chili flakes (optional)
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, stirring for about 30 seconds until fragrant.
- Add carrots and cook for 2–3 minutes until slightly softened.
- Add broccoli and cook for another 3–4 minutes, stirring frequently.
- Add mushrooms and cook for 3–4 minutes until tender.
- In a small bowl, mix soy sauce, oyster or hoisin sauce, honey or maple syrup, rice vinegar, and chili flakes.
- Pour the sauce into the skillet and toss to coat the vegetables.
- Stir the cornstarch slurry and add it to the pan, cooking for 1–2 minutes until the sauce thickens.
- Remove from heat and serve immediately.
Notes
- Add tofu, chicken, or shrimp for extra protein.
- Use tamari and hoisin sauce for a gluten-free version.
- Do not overcook to keep vegetables crisp.
- Add sesame oil at the end for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
