Broccoli, Carrot & Mushroom Stir-Fry

⏱ Time

Prep: 15 minutes
Cook: 10 minutes
Serves: 4

🛒 Ingredients

Vegetables

• 3 cups broccoli florets

• 1½ cups carrots, thinly sliced (julienne or coins)

• 2 cups mushrooms, sliced (cremini or button)

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tbsp green onions, sliced (optional)

Stir-Fry Sauce

• 3 tbsp low-sodium soy sauce

• 1 tbsp oyster sauce (optional but adds depth)

• 1 tsp sesame oil

• 1 tbsp rice vinegar (or fresh lemon juice)

• 1 tsp honey or brown sugar

• ¼ tsp red pepper flakes (optional)

• 2 tbsp water

• 1 tsp cornstarch (for thickening)

For Cooking

• 1½ tbsp vegetable oil (or avocado oil)

👩‍🍳 Instructions

1️⃣ Prep the Sauce

Whisk together soy sauce, oyster sauce, sesame oil, vinegar, honey, red pepper flakes, water, and cornstarch. Set aside.

2️⃣ Stir-Fry the Vegetables

1. Heat a large skillet or wok over medium-high heat.

2. Add oil and swirl to coat.

3. Add carrots first and cook 2 minutes (they take longer).

4. Add broccoli and stir-fry 2–3 minutes.

5. Add mushrooms and cook another 2–3 minutes until tender.

6. Stir in garlic and ginger; cook 30 seconds until fragrant.

3️⃣ Add the Sauce

• Pour sauce into the pan.

• Toss continuously for 1–2 minutes until sauce thickens and coats the vegetables.

• Remove from heat.

• Garnish with green onions.

🍽️ Serving Ideas

• Serve over steamed rice, brown rice, or quinoa

• Toss with noodles for a veggie lo mein

• Add tofu, shrimp, or sliced chicken for protein

• Top with sesame seeds or crushed peanuts

🔥 Tips for Perfect Stir-Fry

• Keep heat high to avoid soggy vegetables.

• Don’t overcrowd the pan — cook in batches if needed.

• Cut vegetables evenly for uniform cooking.

• Add 2–3 tbsp water and cover for 1 minute if you prefer softer broccoli.

🥗 Nutrition (approx. per serving)

• ~120–150 calories

• 4–5g fiber

• Low fat

• Naturally vegetarian (vegan if oyster sauce is omitted)