Broccoli, Carrot, and Mushroom Stir-Fry
This quick and healthy vegetable stir-fry is packed with vibrant colors, crunchy textures, and delicious umami flavors. It’s a perfect side dish or a light main course when served with rice or noodles. Plus, it’s vegan, gluten-free, and full of essential vitamins and minerals.
Ingredients
For the Stir-Fry:
2 cups broccoli florets
1 cup carrots, thinly sliced (julienned or rounds)
1 cup mushrooms, sliced (shiitake, cremini, or button)
2 cloves garlic, minced
1-inch piece ginger, minced
2 tbsp olive oil oil (sesame or avocado oil recommended)
¼ cup onion, thinly sliced (optional)
For the Sauce:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (or hoisin sauce for vegan)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp water
1 tsp cornstarch (for thickening)
1 tsp maple syrup or honey
½ tsp sesame oil
½ tsp red pepper flakes (optional, for heat)
For Garnish:
1 tsp sesame seeds
2 tbsp green onions, chopped
Instructions
1. Prepare the vegetables: Wash and cut the broccoli into bite-sized florets, slice the carrots thinly, and clean and slice the mushrooms. Mince the garlic and ginger.
2. Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, water, cornstarch, maple syrup, sesame oil, and red pepper flakes. Set aside.
3. Cook the vegetables:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
Add the mushrooms and cook for 2–3 minutes until slightly softened.
Add another tablespoon of oil along with garlic, ginger, and onions (if using). Stir for about 30 seconds until fragrant.
4. Add the broccoli and carrots: Stir-fry for 3–4 minutes until the broccoli turns bright green and the carrots are slightly tender but still crisp.
5. Add the sauce: Pour the sauce over the vegetables and stir well to coat. Cook for another 1–2 minutes until the sauce thickens and coats the vegetables.
6. Garnish and serve: Sprinkle with sesame seeds and green onions. Serve hot over steamed rice, quinoa, or noodles.
Nutritional Information
Calories: 120-150
Protein: 4g
Carbohydrates: 18g
Fiber: 4g
Sugars: 6g
Fat: 6g
Sodium: 500mg
Notes & Variations
Make it protein-packed: Add tofu, tempeh, or cooked chicken for extra protein.
Make it spicier: Add more red pepper flakes or a dash of sriracha.
Swap vegetables: Bell peppers, snap peas, or baby corn make great additions.
Low-carb option: Serve with cauliflower rice instead of regular rice.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.