Broccoli, Carrot & Mushroom Stir-Fry

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

🛒 Ingredients

Vegetables

• 3 cups broccoli florets

• 1½ cups carrots, thinly sliced (julienne or diagonal slices)

• 2 cups mushrooms, sliced (button, cremini, or shiitake)

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 3 green onions, sliced (optional)

Stir-Fry Sauce

• ¼ cup low-sodium soy sauce

• 1 tablespoon oyster sauce (optional but recommended)

• 1 tablespoon sesame oil

• 1 teaspoon sugar or honey

• ½ teaspoon black pepper

• 1 teaspoon cornstarch

• 2 tablespoons water

For Cooking

• 1–2 tablespoons vegetable oil (or avocado oil)

• Sesame seeds for garnish (optional)

👩‍🍳 Instructions

1️⃣ Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, pepper, cornstarch, and water.
Set aside.

2️⃣ Prep the Pan

Heat a large skillet or wok over medium-high heat.
Add oil and swirl to coat.

3️⃣ Cook the Vegetables

1. Add carrots first and stir-fry for 2 minutes (they take longer to soften).

2. Add broccoli and cook for another 2–3 minutes.

3. Add mushrooms and cook 2–3 more minutes until tender.

If vegetables seem dry, add 1–2 tablespoons water and cover briefly to steam for 1 minute.

4️⃣ Add Aromatics

Stir in garlic and ginger. Cook for about 30 seconds until fragrant (don’t burn).

5️⃣ Add Sauce

Give sauce a quick stir (cornstarch settles).
Pour into pan and toss well.
Cook 1–2 minutes until sauce thickens and coats vegetables.

6️⃣ Finish & Serve

Top with green onions and sesame seeds.
Serve immediately over:

• Steamed white or brown rice

• Fried rice

• Lo mein noodles

• Quinoa

• Or as a side to grilled chicken, tofu, or shrimp

🌟 Optional Add-Ins

• Bell peppers

• Snow peas

• Baby corn

• Tofu cubes (pan-seared first)

• Cashews or almonds for crunch.