This Broccoli, Carrot, and Mushroom Stir-Fry is the ultimate quick and vibrant solution for your weeknight dinner cravings! Packed with crisp-tender vegetables and coated with a savory, umami-packed sauce, it delivers a satisfying mix of color, texture, and fresh flavors in every bite. The best part? It’s easily adaptable: vegan-friendly, full of wholesome ingredients, and equally suited for serving over steamed rice or noodles. Whether you’re a stir-fry aficionado or just looking for a simple way to work more veggies into your meals, this recipe will become a go-to favorite!
Ingredients You’ll Need
You’ll be amazed by how easy it is to create such a wholesome dish with just a few staple ingredients. Each component adds its own flair, from the crunch of broccoli to the earthy aroma of mushrooms and the zing of fresh ginger—every item matters for that perfect stir-fry harmony.
- Vegetable oil: Essential for getting that beautiful stir-fried texture and preventing sticking.
- Broccoli florets: Adds a wonderful crunch and loads of green goodness.
- Carrots (sliced thin): Their natural sweetness balances the bold flavors in the sauce.
- Mushrooms (sliced): Contribute an earthy, savory depth that pairs perfectly with the other veggies.
- Garlic (minced): Delivers a punch of aroma and flavor that’s foundational to any good stir-fry.
- Fresh ginger (grated): Adds zesty brightness and a touch of warmth throughout the dish.
- Soy sauce: The salty, umami-rich backbone of the stir-fry sauce.
- Oyster sauce (optional): Lends a glossy finish and extra layers of deep, savory flavor. Use a vegan alternative for plant-based diets!
- Sesame oil: Just a dash gives an irresistible nutty aroma at the finish.
- Cornstarch mixed with water: This handy thickener ensures the sauce clings beautifully to every morsel.
- Water (as needed): Adjusts the consistency of your sauce for that perfect stir-fry glaze.
- Sesame seeds and sliced green onions (optional garnish): Sprinkle for a pop of freshness and visual appeal.
How to Make Broccoli, Carrot, and Mushroom Stir-Fry
Step 1: Prep the Veggies
Start by washing and cutting all your vegetables. Slice the carrots thinly, break broccoli into bite-sized florets, and get those mushrooms sliced up. This makes the process seamless since stir-frying moves quickly!
Step 2: Sauté Garlic and Ginger
Heat up your skillet or wok over medium-high heat and add the vegetable oil. Once shimmering, toss in the minced garlic and grated ginger. Stir them around for about 30 seconds—just until fragrant—so they can infuse the oil and your whole kitchen smells incredible!
Step 3: Stir-Fry the Broccoli and Carrots
Add the prepared broccoli and carrots to the pan. Stir-fry for 3 to 4 minutes, keeping things moving so nothing burns. These veggies take a bit longer than mushrooms and benefit from an early start to keep their vibrant crunch.
Step 4: Add Mushrooms
Next, scatter the mushrooms into the pan. Continue stir-frying for another 3 to 4 minutes until everything turns beautifully tender-crisp and the mushrooms release their flavor into the mix.
Step 5: Make the Sauce
While the veggies are cooking, quickly whisk together your soy sauce, optional oyster sauce, sesame oil, and that cornstarch slurry in a small bowl. This little concoction is the secret to that glistening, flavorful coating in a classic Broccoli, Carrot, and Mushroom Stir-Fry.
Step 6: Combine and Finish
Pour the sauce over the veggies, stirring to coat evenly. If needed, add a splash of water to loosen things up. Cook for an additional 1 to 2 minutes, just until the sauce thickens and hugs the vegetables. Take the pan off the heat and get ready to serve!
How to Serve Broccoli, Carrot, and Mushroom Stir-Fry
Garnishes
A shower of toasted sesame seeds and a flurry of sliced green onions can add wonderful crunch and color to your Broccoli, Carrot, and Mushroom Stir-Fry. If you’re feeling fancy, a sprinkle of chili flakes or even a light drizzle of chili oil brings a little extra excitement.
Side Dishes
This stir-fry absolutely shines when served over a bed of freshly steamed jasmine rice or slurpable noodles. For an even heartier meal, consider pairing it with crispy tofu, grilled chicken, or a steaming bowl of miso soup.
Creative Ways to Present
If you really want to impress, serve the Broccoli, Carrot, and Mushroom Stir-Fry in lettuce cups for a hand-held, party-ready dish. Or spoon it into colorful bento boxes with other Asian-inspired bites for a stunning lunch spread. Don’t hesitate to get playful with your presentation!
Make Ahead and Storage
Storing Leftovers
Got extra Broccoli, Carrot, and Mushroom Stir-Fry? Let it cool completely before transferring to an airtight container, then refrigerate for up to three days. The veggies may soften a bit, but the flavors deepen and mellow with time!
Freezing
If you want to freeze leftovers, portion the cooled stir-fry into single-serving, freezer-safe containers. It’ll keep well for up to a month. Just keep in mind the veggies will lose a little of their original bite, but the dish remains delicious stirred into rice or noodle soups.
Reheating
To reheat, simply toss the Broccoli, Carrot, and Mushroom Stir-Fry back into a hot skillet for a few minutes, or microwave in a covered bowl until warmed through. You might want to splash in a bit of water or extra sauce to revive that glossy finish.
FAQs
Can I use frozen vegetables for this stir-fry?
Absolutely! Frozen broccoli, carrots, and mushrooms can be used in a pinch—just increase the cooking time by a couple of minutes and try to remove excess moisture to avoid diluting the sauce.
How do I make Broccoli, Carrot, and Mushroom Stir-Fry gluten-free?
Swap out the regular soy sauce for a gluten-free alternative like tamari or coconut aminos. Double-check any sauces for hidden gluten, and you’re good to go!
What protein can I add to this stir-fry?
Pan-fried tofu, seared shrimp, thinly sliced chicken breast, or even tempeh work beautifully here and turn your Broccoli, Carrot, and Mushroom Stir-Fry into a more filling meal.
Can I use other vegetables?
Definitely! Feel free to mix in bell peppers, snap peas, baby corn, or zucchini—just keep the total quantity similar to avoid crowding the pan.
Is oyster sauce necessary?
Not at all—it adds depth, but if you’re vegan or simply don’t have it handy, your Broccoli, Carrot, and Mushroom Stir-Fry will still turn out wonderfully flavorful with just soy sauce and sesame oil.
Final Thoughts
I can’t wait for you to cook up a panful of Broccoli, Carrot, and Mushroom Stir-Fry in your own kitchen. It’s quick, endlessly adaptable, and a guaranteed way to enjoy more veggies without ever feeling bored. Give it a try and let it become your new favorite midweek dinner!
Print
Broccoli, Carrot, and Mushroom Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegan
Description
This Broccoli, Carrot, and Mushroom Stir-Fry is a quick and flavorful vegan dish that is perfect for a busy weeknight. Packed with nutritious vegetables and savory Asian flavors, this stir-fry is sure to become a family favorite.
Ingredients
Vegetables:
- 2 cups broccoli florets
- 1 cup carrots (sliced thin)
- 1 1/2 cups mushrooms (sliced)
Sauce:
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon water (as needed)
Garnish:
- sesame seeds and sliced green onions (optional)
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté aromatics: Add garlic and ginger, sauté for 30 seconds until fragrant.
- Stir-fry vegetables: Add broccoli and carrots, stir-fry for 3–4 minutes. Add mushrooms, continue to stir-fry for another 3–4 minutes.
- Prepare sauce: Combine soy sauce, oyster sauce, sesame oil, and cornstarch slurry. Pour over vegetables and cook until sauce thickens.
- Garnish and serve: Garnish with sesame seeds and green onions. Serve over rice or noodles.
Notes
- Feel free to customize with additional vegetables like bell peppers, snap peas, or baby corn.
- For a vegan version, use a plant-based substitute for oyster sauce or omit it entirely.
- This stir-fry pairs well with tofu or chicken for added protein.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
