Broccoli, Carrot, and Mushroom Stir-Fry Recipe
If you’re craving something vibrant, wholesome, and full of fantastic flavor, you cannot go wrong with Broccoli, Carrot, and Mushroom Stir-Fry. This colorful medley brings together crisp-tender broccoli, sweet carrots, and earthy mushrooms, all enveloped in a savory seasoning that will make your taste buds dance. Even better, it’s fast, flexible, and appeals to all ages—it’s the kind of recipe you’ll want to keep at your fingertips for busy weeknights or impressive last-minute dinners.
Ingredients You’ll Need
This Broccoli, Carrot, and Mushroom Stir-Fry keeps things refreshingly simple. Every ingredient has a role—either amping up flavor, boosting nutrition, or adding irresistible crunch and color. Here’s what you’ll need to make stir-fry magic:
- Vegetable oil: Go for a neutral high-heat oil (like canola or sunflower) to get those veggies cooking fast without overpowering flavors.
- Broccoli florets: Their tender crunch and verdant color make them a star in this mix, while soaking up just enough sauce for each bite.
- Carrot: Thinly sliced carrots add a gentle sweetness and gorgeous orange pop, plus a lovely snap in every mouthful.
- Mushrooms: Sliced mushrooms provide earthiness and a meaty texture that makes the dish feel incredibly satisfying.
- Garlic: Minced garlic brings bold aroma and classic stir-fry depth—don’t be shy!
- Fresh ginger: Grated ginger introduces a zesty, peppery kick that brightens up all the vegetables.
- Low-sodium soy sauce: The essential salty-savory backbone; opt for low-sodium so you can control the saltiness.
- Oyster sauce (optional): Adds extra umami richness if you want to take the flavor a notch higher; skip for vegan.
- Sesame oil: Just a drizzle imparts an unmistakable nutty finish—don’t miss this aromatic detail!
- Cornstarch mixed with water (optional): For those who prefer a clingy, glossy sauce, this thickener works wonders.
- Sesame seeds and chopped green onions (for garnish): The final flourish that brings crunch, color, and a fresh flavor burst.
How to Make Broccoli, Carrot, and Mushroom Stir-Fry
Step 1: Prep Your Ingredients
Gather and slice your vegetables before you begin—stir-fries move quickly! Peel and thinly slice the carrot, cut the broccoli into bite-sized florets, and slice up those mushrooms. Mince the garlic and grate your ginger so they’re ready when you need them. A little prep makes this Broccoli, Carrot, and Mushroom Stir-Fry come together in a snap!
Step 2: Start the Stir-Fry
Heat your vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, toss in the broccoli florets and carrot slices. Stir-fry for 4 to 5 minutes, letting the veggies start to turn brighter in color and just tender, but still a bit crisp. This step is all about building a crisp-tender texture and sealing in the fresh flavor.
Step 3: Add Mushrooms and Aromatics
Sprinkle the sliced mushrooms into your pan and keep things moving for another 3 to 4 minutes, until the mushrooms begin to soften and release their delicious juices. Then, stir in the garlic and ginger and let them sizzle for about 30 seconds, just until fragrant. This is when your kitchen will truly start to smell irresistible.
Step 4: Sauce It Up
Time to bring it all together! Pour in the soy sauce, oyster sauce (if you’re using it), and that wonderful drizzle of sesame oil. Stir well to coat the vegetables evenly. If you love your Broccoli, Carrot, and Mushroom Stir-Fry with a thicker, glossy sauce, now’s the moment to add your cornstarch–water mixture. Simmer everything for a quick minute or two, until the sauce clings to the veggies just right.
Step 5: Garnish and Serve
Take your beautiful stir-fry off the heat. Sprinkle with sesame seeds and chopped green onions for extra crunch and a pop of color. All that’s left is to serve it hot, spooned generously over steamed rice or noodles for comfort in every bite.
How to Serve Broccoli, Carrot, and Mushroom Stir-Fry
Garnishes
This dish is terrific right out of the pan, but a sprinkle of toasted sesame seeds and chopped green onions takes it to the next level. For extra excitement, toss in some finely sliced red chili or a touch of crispy fried onions—both will add a pleasant kick and crunch to your Broccoli, Carrot, and Mushroom Stir-Fry.
Side Dishes
Pair this stir-fry with fluffy steamed jasmine rice, brown rice, or your favorite noodles for a filling meal. If you want something more elaborate, serve alongside dumplings, spring rolls, or a fresh cucumber salad to bring balance and variety to the table.
Creative Ways to Present
Feeling extra festive? Serve Broccoli, Carrot, and Mushroom Stir-Fry in individual bowls, tuck it into lettuce wraps as a fun do-it-yourself option, or use it as a colorful topping for a grain bowl. This recipe is endlessly adaptable, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the cooled Broccoli, Carrot, and Mushroom Stir-Fry to an airtight container and refrigerate for up to three days. The flavors deepen as they mingle, making leftovers especially tasty for lunch the next day.
Freezing
This stir-fry can be frozen, though keep in mind that broccoli and mushrooms may soften further after thawing. Store in freezer-safe containers or zip-top bags for up to two months. Thaw in the fridge overnight before reheating for best results.
Reheating
To revive your Broccoli, Carrot, and Mushroom Stir-Fry, gently heat it in a skillet or wok over medium heat, adding a splash of water if the sauce seems too thick. You can also microwave it in a pinch, but the stovetop method helps maintain the best texture.
FAQs
Can I add protein to Broccoli, Carrot, and Mushroom Stir-Fry?
Absolutely! For a heartier main course, toss in cubes of tofu, cooked shrimp, or thinly sliced chicken during step 2. Just make sure any added protein is cooked through before proceeding with the sauce.
Is this recipe vegan and gluten-free?
The dish is naturally vegetarian, and you can easily make it vegan by skipping the oyster sauce. For a gluten-free version, substitute tamari for the soy sauce and check your other condiments as well.
What other vegetables work well in this stir-fry?
Feel free to get creative! Snow peas, bell peppers, baby corn, or snap peas all complement the Broccoli, Carrot, and Mushroom Stir-Fry beautifully. Use what’s in season or on hand to keep things exciting.
How do I keep the vegetables bright and crisp?
The key is to stir-fry quickly over high heat so the veggies cook fast without losing their vibrant color and fresh crunch. Don’t overcrowd the pan, and avoid overcooking—that’s where the magic happens!
Can I make Broccoli, Carrot, and Mushroom Stir-Fry ahead of time?
Yes, you can. Prepare the vegetables up to a day in advance and store them in the fridge. The finished stir-fry reheats well, though the best texture is when it’s enjoyed straight from the wok.
Final Thoughts
I hope you feel just as excited to whip up Broccoli, Carrot, and Mushroom Stir-Fry as I do every single time I make it. It’s colorful, quick, and so versatile—truly a dish that never disappoints. Give it a try, and don’t be surprised if you find yourself coming back to this recipe again and again!
Print
Broccoli, Carrot, and Mushroom Stir-Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Broccoli, Carrot, and Mushroom Stir-Fry is a quick and flavorful Asian-inspired dish packed with colorful vegetables and savory sauces. It’s a perfect vegetarian or vegan option for a healthy and satisfying meal.
Ingredients
Vegetables:
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 large carrot (peeled and thinly sliced)
- 1 ½ cups mushrooms (sliced)
Seasonings and Sauces:
- 3 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Garnish:
- sesame seeds
- chopped green onions
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Stir-fry vegetables: Add broccoli and carrots, stir-fry for 4–5 minutes until slightly tender. Add mushrooms, cook for another 3–4 minutes.
- Add aromatics: Stir in garlic and ginger, cook for 30 seconds.
- Season the dish: Add soy sauce, oyster sauce, and sesame oil. Stir to coat evenly. For a thicker sauce, add cornstarch-water mixture and simmer.
- Garnish and serve: Remove from heat, garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- For added protein, consider tofu, shrimp, or chicken.
- Use tamari for a gluten-free version.
- Quickly stir-fry vegetables on high heat to retain color and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course or Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 4g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
