Broccoli, Carrot, and Mushroom Stir-Fry

Here’s a quick and flavorful recipe for a Broccoli, Carrot, and Mushroom Stir-Fry—perfect as a healthy side or main 🌱🥦🥕🍄

Broccoli, Carrot, and Mushroom Stir-Fry

Ingredients (serves 2–3)

• 2 cups broccoli florets
• 1 large carrot, julienned or thinly sliced
• 1 cup mushrooms, sliced (button, cremini, or shiitake)
• 2 tbsp vegetable oil or sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated (optional)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce or hoisin sauce (optional for extra flavor)
• 1 tsp sesame seeds (optional, for garnish)
• Salt and pepper, to taste

Instructions

1. Prep vegetables:
   • Wash and cut broccoli into bite-sized florets.
   • Slice carrot thinly for quick cooking.
   • Slice mushrooms.
2. Heat the pan:
   • In a wok or large skillet, heat oil over medium-high heat.
3. Cook aromatics:
   • Add garlic (and ginger if using), sauté 30 seconds until fragrant.
4. Stir-fry vegetables:
   • Add carrots first, stir-fry 2–3 minutes.
   • Add broccoli and mushrooms, stir-fry another 4–5 minutes until tender-crisp.
5. Add sauce:
   • Pour in soy sauce and oyster/hoisin sauce if using.
   • Stir well to coat all vegetables evenly.
   • Season with salt and pepper to taste.
6. Serve:
   • Sprinkle with sesame seeds if desired.
   • Serve hot over steamed rice, noodles, or quinoa.

Tips & Variations

• Protein boost: Add tofu, chicken, or shrimp.
• Extra crunch: Add snow peas or bell peppers.
• Spicy version: Add ½ tsp red chili flakes or a dash of sriracha.
• Glaze: Mix 1 tsp cornstarch with 2 tbsp water and stir in with the sauce for a thicker coating.

If you want, I can also give a 15-minute, one-pan version that keeps the vegetables super vibrant and crisp, perfect for weeknights.

Do you want me to do that?