🥦🍄🥕 Stir-Fried Mushrooms, Broccoli & Carrots
A quick, healthy veggie stir-fry—crisp-tender vegetables tossed in a savory garlic sauce. Perfect as a side dish or light meal with rice or noodles.
🧾 Ingredients
Vegetables:
- 1 cup broccoli florets
- 1 cup mushrooms (sliced)
- 1 cup carrots (thinly sliced or julienned)
Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional but tasty)
- 1 tsp sugar or honey
- 2–3 cloves garlic (minced)
- 1 tsp ginger (optional)
- 1/4 cup water or vegetable broth
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1–2 tbsp oil (for cooking)
👨🍳 Instructions
1. Prep vegetables
- Wash and cut all vegetables into similar bite-size pieces for even cooking.
2. Stir-fry aromatics
- Heat oil in a large pan or wok over medium-high heat.
- Add garlic (and ginger if using) and sauté for 20–30 seconds until fragrant.
3. Cook vegetables
- Add carrots first (they take longer), stir-fry 2–3 minutes.
- Add broccoli and mushrooms.
- Cook for another 3–5 minutes, stirring often. Vegetables should stay slightly crisp.
4. Add sauce
- Mix soy sauce, oyster sauce, sugar, and water.
- Pour into pan and stir well.
5. Thicken
- Add cornstarch slurry.
- Stir until sauce slightly thickens and coats the vegetables.
🍽️ Serve with:
- Steamed rice 🍚
- Fried rice 🍳
- Noodles 🍜
- Grilled chicken or tofu 🍗
💡 Tips
- Don’t overcook vegetables—they should stay vibrant and slightly crunchy
- High heat = better stir-fry texture
- Add chili flakes if you want a spicy kick
- A squeeze of lemon or lime at the end brightens flavor
If you want, I can also make:
- 🔥 Garlic butter stir-fry version
- 🍜 Asian noodle bowl with these veggies
- 🍗 Chicken + veggie stir-fry combo
- 🥢 Teriyaki-style sauce version
