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
Scale
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
