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
Scale
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
