Broccoli, Carrot, and Mushroom Stir-Fry Recipe
If you’re looking for a vibrant, nourishing meal that comes together in a flash, the Broccoli, Carrot, and Mushroom Stir-Fry is about to become your new weeknight hero. Bursting with crunchy broccoli, sweet carrots, and umami-rich mushrooms, this dish is all about celebrating the best of nature’s colors and flavors—each bite dances between savory, aromatic, and delightfully fresh. Plus, with its glossy, soy-kissed sauce and nutty sesame finish, it’s just as satisfying spooned over fluffy rice as it is straight from the skillet. This is the kind of recipe that makes you feel good from the inside out, and I can’t wait to walk you through my favorite way to make it.
Ingredients You’ll Need
One of the joys of Broccoli, Carrot, and Mushroom Stir-Fry is how approachable the ingredient list is—nothing fancy, just a handful of key items that truly let each vegetable shine. These staples join forces to create a stir-fry with dazzling color, crisp-tender texture, and that crave-worthy flavor we all dream of on busy nights.
- Vegetable oil: A neutral choice that won’t overpower, perfect for achieving the high-heat sizzle essential to stir-fries.
- Broccoli florets: Go for fresh, not frozen, to hold up to the quick cooking and provide a satisfying bite.
- Large carrot, sliced thinly: Thin coins or matchsticks ensure the carrot softens quickly while retaining its subtle sweetness and color.
- Sliced mushrooms: Button or cremini mushrooms soak up the savory flavors and add an earthiness you’ll love.
- Minced garlic: Adds that irresistible spark of aroma right at the start—don’t skip it!
- Fresh grated ginger: Ginger lends a gentle heat and fragrant zing, balancing the savory sauce.
- Soy sauce: The backbone of the sauce, giving that classic salty, umami punch.
- Oyster sauce or hoisin sauce: Adds depth and a glossy finish—hoisin is perfect for a vegan version or if you want a bit more sweetness.
- Cornstarch mixed with water: This slurry thickens the sauce just right, so it lovingly clings to every veggie.
- Sesame oil: Just a drizzle brings warmth and irresistible nutty aroma to the finished dish.
- Green onions, sliced: For bite and a pop of color as a fresh finishing touch.
- Sesame seeds: These little wonders add the perfect crunch and a toasty flavor note.
- Cooked rice: Fluffy rice is the ultimate canvas for soaking up all that savory, glorious sauce.
How to Make Broccoli, Carrot, and Mushroom Stir-Fry
Step 1: Prep All Your Ingredients
Before you even heat the pan, it’s a great idea to have everything ready to go—think of your kitchen as your own little stir-fry station. Cut the broccoli into bite-sized florets, slice your carrot nice and thin, and get those mushrooms ready for action. Mince the garlic, grate the ginger, and mix the cornstarch with water in a small bowl. With everything organized, you’ll be ready to move quickly once the heat is on!
Step 2: Sizzle the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. When it’s shimmering, add garlic and ginger. Let them sizzle for about 30 seconds, stirring non-stop so nothing burns. This is your secret step for infusing the oil—and the whole Broccoli, Carrot, and Mushroom Stir-Fry—with incredible flavor right from the start.
Step 3: Stir-Fry the Vegetables
Add the broccoli florets and carrot slices to your fragrant pan. Stir-fry for 3 to 4 minutes, tossing and moving the veggies until they start to soften but are still beautifully vibrant. Pour in the mushrooms and keep the party going for another 3 to 4 minutes until everything is just tender—a little crunch goes a long way here.
Step 4: Build the Savory Sauce
Once the veggies are tender yet crisp, pour in the soy sauce and your choice of oyster or hoisin sauce. Toss everything to combine, ensuring that luscious, salty-sweet flavor coats each piece. Then, add the cornstarch slurry, stirring gently as the sauce bubbles and thickens to a gorgeous gloss that cradles every veggie.
Step 5: Finish and Serve
Finish the stir-fry with a fragrant drizzle of sesame oil, then toss everything one last time to bring the flavors together. Take the skillet off the heat and immediately top with a scattering of green onions and a pinch of sesame seeds. Serve piping hot over steamed rice, making sure to spoon plenty of sauce over each serving.
How to Serve Broccoli, Carrot, and Mushroom Stir-Fry
Garnishes
A sprinkle of fresh green onions and toasted sesame seeds perfectly finishes your Broccoli, Carrot, and Mushroom Stir-Fry. For extra zip, you can add a squeeze of lime or a pinch of chili flakes—little tweaks like these let you make the dish your own, right before serving.
Side Dishes
This stir-fry is hearty all on its own, but if you’re in the mood to round things out, try it with steamed jasmine rice, brown rice, or even noodles. A crisp cucumber salad or a bowl of miso soup also makes a fantastic pairing, adding cool contrast and even more color to the meal.
Creative Ways to Present
Want to jazz up your presentation? Spoon the Broccoli, Carrot, and Mushroom Stir-Fry into a wide, shallow bowl family-style, or serve it elegantly over a bed of rice in individual bowls with extra sesame seeds. You could even pile leftovers into lettuce cups for a lunchtime wrap—a fun, bite-sized twist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Broccoli, Carrot, and Mushroom Stir-Fry, store it in an airtight container in the refrigerator for up to 3 days. The flavors mingle and deepen overnight, making leftovers just as tasty the next day. Just be sure to let the stir-fry cool completely before sealing to preserve the vibrant texture of the veggies.
Freezing
While you technically can freeze Broccoli, Carrot, and Mushroom Stir-Fry, I recommend doing so only if needed since the vegetables may lose some of their crispness after thawing. If you freeze, let the mixture cool fully, portion it out, and store in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating for best results.
Reheating
To reheat, simply warm the stir-fry in a pan over medium heat, adding a splash of water to loosen the sauce if needed. This helps bring back some of that original sauciness and keeps things from drying out. You can also use the microwave—just cover loosely and heat until steaming, stirring halfway through to ensure even warmth.
FAQs
Can I make Broccoli, Carrot, and Mushroom Stir-Fry gluten-free?
Absolutely! Just make sure to use tamari or a certified gluten-free soy sauce, and swap in a gluten-free oyster or hoisin sauce. All the veggies and other ingredients are naturally gluten-free, making this an easy switch for most diets.
What types of mushrooms work best in this stir-fry?
Button mushrooms and cremini mushrooms are both excellent choices since they hold up well during stir-frying and soak up the flavors beautifully. You can also try shiitake for a more intense, woodsy taste, or mix a few different kinds for extra depth.
How do I keep the vegetables crisp-tender?
The key is to stir-fry over medium-high heat and to avoid overcooking. Have all your ingredients prepped ahead, use a big enough pan, and keep things moving in the skillet. The result: perfectly bright, just-tender veggies every time!
Can I add protein to this dish?
Definitely! For extra staying power, toss in cubes of tofu, thinly sliced chicken, or shrimp at the same time as the mushrooms. Whichever option you choose, cook until your protein is done before proceeding to the sauce step.
Is this Broccoli, Carrot, and Mushroom Stir-Fry vegan?
By default, the recipe is vegetarian, but you can make it vegan by using hoisin sauce instead of oyster sauce, or simply add a bit more soy sauce. It’s a flexible recipe that welcomes plant-based swaps with open arms!
Final Thoughts
I hope this Broccoli, Carrot, and Mushroom Stir-Fry brings as much joy to your table as it does to mine—there’s nothing like a steaming bowl of colorful, savory goodness to make dinner feel special. Give it a try and make it your own, whether you stick to the classic veggie trio or add your favorite twists. Happy stir-frying!
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 that is perfect for a satisfying weeknight dinner. Packed with healthy vegetables and savory sauces, it’s a delicious vegetarian option that can easily be made vegan with a few simple swaps.
Ingredients
Vegetable Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 large carrot, thinly sliced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce or hoisin sauce
- 1 tablespoon cornstarch mixed with 3 tablespoons water
- 1 teaspoon sesame oil
Garnish and Serving:
- 2 green onions, sliced
- 1 tablespoon sesame seeds for garnish
- Cooked rice for serving
Instructions
- Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté Aromatics: Add garlic and ginger, sauté for about 30 seconds until fragrant.
- Stir-Fry Vegetables: Add broccoli and carrots, stir-fry for 3-4 minutes until starting to soften. Add mushrooms, cook for another 3-4 minutes until tender.
- Add Sauces: Pour in soy sauce and oyster sauce, coat the vegetables. Stir in cornstarch slurry, cook until sauce thickens.
- Finish and Serve: Drizzle with sesame oil, toss to combine. Garnish with green onions and sesame seeds. Serve hot over cooked rice.
Notes
- For a vegan option, substitute oyster sauce with hoisin sauce or additional soy sauce.
- Add tofu, chicken, or shrimp for extra protein.
- Adjust soy sauce to taste if preferred less salty.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
