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
Scale
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
