Description
A quick and flavorful Broccoli, Carrot, and Mushroom Stir-Fry that combines crisp-tender vegetables with a savory, slightly sweet sauce. This easy-to-make dish is perfect for a healthy weeknight dinner or a vibrant side dish that pairs well with rice or noodles.
Ingredients
Scale
Vegetables
- 1 medium head of broccoli, cut into florets
- 2 medium carrots, peeled and sliced thinly
- 8 oz mushrooms, sliced (button mushrooms or cremini work well)
Sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1/2 teaspoon red pepper flakes (optional, for heat)
Other Ingredients
- 2 tablespoons vegetable oil (or sesame oil for more flavor)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced (optional, for added flavor)
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey or maple syrup, and red pepper flakes if using. Set the sauce mixture aside to allow the flavors to meld.
- Heat Oil in Pan: Place a large skillet or wok over medium-high heat and add the vegetable oil or sesame oil. Heat until shimmering but not smoking to ensure a good stir-fry sear.
- Sauté Garlic and Ginger: Add the minced garlic and ginger to the hot oil. Stir constantly and cook for 1-2 minutes until fragrant, taking care not to let the garlic burn as it will become bitter.
- Cook Broccoli and Carrots: Add the broccoli florets and thinly sliced carrots into the pan. Stir-fry them for 4-5 minutes, stirring frequently, until they turn crisp-tender but still maintain a vibrant color and crunch.
- Add Mushrooms: Toss in the sliced mushrooms and continue stir-frying for an additional 3-4 minutes until the mushrooms have softened and released their moisture, absorbing the flavors in the pan.
- Combine Vegetables with Sauce: Pour the prepared sauce over the cooked vegetables and stir well to coat all pieces evenly. Continue cooking for 1-2 minutes to allow the sauce to thicken slightly and infuse the vegetables with its savory taste.
- Serve: Remove the stir-fry from heat. Transfer to a serving dish and serve it hot, either as a main dish over steamed rice or noodles, or as a delicious side to complement your choice of protein.
Notes
- For a gluten-free version, substitute soy sauce with tamari and skip oyster sauce or use a gluten-free alternative.
- To make this dish vegetarian or vegan, replace oyster sauce with hoisin sauce and use maple syrup instead of honey.
- You can add other vegetables like bell peppers, snap peas, or baby corn for variety.
- Adjust red pepper flakes based on your preferred heat level or omit for a milder dish.
- Serve immediately for best texture; leftovers can be refrigerated and reheated gently.
