Broccoli, Carrot & Mushroom Stir Fry
Description:
This vibrant stir fry is a quick, healthy, and flavorful dish made with crisp broccoli, sweet carrots, and earthy mushrooms sautéed in a savory Asian-inspired sauce. Perfect as a side or light main, it’s naturally vegan, gluten-free (with tamari), and ready in under 30 minutes.
Total Time:
Task Time
Prep Time 10 minutes
Cooking Time 10-12 minutes
Total Time ~22 minutesServings:
2–3 as a main, 3–4 as a side
Ingredients:
Vegetables:
1 medium head broccoli, cut into florets (~2 cups)
1 large carrot, peeled and thinly sliced on the diagonal
1 cup mushrooms, sliced (button, cremini, or shiitake)
2–3 cloves garlic, minced
1 tsp fresh ginger, grated (optional but recommended)
2 tbsp oil (vegetable, sesame, or olive oil)
Stir Fry Sauce:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional, skip for vegan)
1 tsp sesame oil
1 tsp sugar (or honey/maple syrup)
2 tbsp water
1 tsp cornstarch (to thicken)
Optional Garnish:
Toasted sesame seeds
Sliced green onions
Chili flakes or fresh chili
Instructions:
Step 1: Prep the Vegetables (5–7 mins)
Wash and chop broccoli into small florets.
Peel and slice carrots thinly on a bias.
Clean and slice mushrooms.
Mince garlic and ginger.
Tip: Thin slicing ensures even cooking and retains a slight crunch for texture.
Step 2: Make the Sauce (2 mins)
In a small bowl, whisk together:
Soy sauce
Oyster sauce (if using)
Sugar
Sesame oil
Water
Cornstarch
Set asde.
Step 3: Stir Fry (10–12 mins)
Heat the Pan:
Heat 2 tbsp oil in a wok or large pan over medium-high heat.
Aromatics:
Add garlic and ginger. Stir for 30 seconds until fragrant (don’t burn).
Vegetables:
Add carrots first. Stir-fry for 1–2 minutes.
Add broccoli florets. Stir-fry another 2–3 minutes.
Add mushrooms. Stir-fry for 2 more minutes until they release moisture and soften.
If veggies are too dry, add a splash of water and cover the pan for 1 minute to steam.
Step 4: Add Sauce (2 mins)
Stir the sauce again (cornstarch may settle).
Pour it into the pan and toss to coat all veggies.
Cook for another 1–2 minutes until sauce thickens and glazes the vegetables.
Step 5: Serve (Optional Garnish)
Remove from heat.
Sprinkle sesame seeds, green onions, or chili flakes.
Serve hot with:
Steamed rice
Noodles
Or enjoy it on its own!
Q&A – Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, it keeps well for up to 3 days in the fridge. Reheat in a pan or microwave. For best texture, slightly undercook veggies if meal-prepping.
Q: Can I add protein to this dish?
A: Absolutely! Try adding:
Tofu (pan-fried or crispy)
Chicken (sliced and sautéed first)
Shrimp (added during stir-fry)
Tempeh or chickpeas for vegan options
Q: How do I make it spicy?
A: Add:
1 tsp chili garlic sauce or Sriracha to the sauce
Fresh chopped chilies
Crushed red pepper during garnish
Q: What if I don’t have oyster sauce?
A: You can skip it or substitute with:
Hoisin sauce (sweeter)
Extra soy sauce + a touch more sugar
Mushroom sauce (vegetarian alternative)
Q: Can I use frozen vegetables?
A: Yes, but thaw and pat them dry first. Stir-fry over high heat to prevent sogginess.
Q: Can I double the recipe?
A: Yes, but don’t overcrowd the pan. Stir-fry in batches to maintain texture and avoid steaming.
Nutritional Info (Approx. per serving):
Based on 3 servings
Calories: 150–200
Protein: ~4g
Carbs: ~15g
Fat: ~10g
Fiber: ~4g