Description
A delicious and healthy stir-fry recipe featuring broccoli, mushrooms, and carrots, perfect for a quick meal.
Ingredients
- 4 cups broccoli florets
- 8 oz mushrooms, sliced
- 2 medium carrots, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- ¼ cup sliced green onions
- 1 tablespoon sesame seeds, optional
- ¼ cup low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon black pepper
- 1 teaspoon rice vinegar, optional
Instructions
- Prepare the vegetables. Wash the broccoli and cut it into bite-sized florets. Slice the mushrooms and carrots evenly so they cook at a similar rate.
- Mix the sauce. In a small bowl, whisk together the soy sauce, water, oyster sauce, honey, sesame oil, cornstarch, black pepper, and rice vinegar, if using. Set aside.
- Cook the broccoli. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli and 2 tablespoons of water. Cover and steam for 2–3 minutes until bright green and slightly tender. Transfer to a plate.
- Sauté the mushrooms and carrots. Add the remaining oil to the same pan. Add the mushrooms and cook for 3–4 minutes until browned and their moisture has mostly evaporated. Add the carrots and cook for another 2 minutes.
- Add the aromatics. Stir in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant, taking care not to burn the garlic.
- Combine everything. Return the broccoli to the skillet. Pour in the prepared sauce and toss well. Cook for 1–2 minutes until the sauce thickens and coats the vegetables.
- Garnish and serve. Remove from the heat. Sprinkle with green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
Notes
- Keep the vegetables crisp: Avoid overcooking the broccoli and carrots.
- Brown the mushrooms: Give them space in the pan so they brown instead of steaming.
- Make it vegetarian: Replace the oyster sauce with vegetarian mushroom sauce.
- Add protein: Toss in cooked chicken, shrimp, tofu, or thinly sliced beef.
- Adjust the sauce: Add a splash of water if it becomes too thick, or a pinch of red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg