Description
This Broccoli, Carrot, and Mushroom Stir-Fry is a vibrant and healthy dish full of crisp vegetables and savory Asian flavors. Stir-fried with garlic, ginger, soy sauce, and a touch of honey or brown sugar, this dish is easy to prepare and perfect as a side or over rice or noodles
Ingredients
Scale
- 2 cups broccoli florets
- 1 large carrot, julienned or thinly sliced
- 1 cup mushrooms, sliced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey or brown sugar
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Sesame seeds for garnish
Instructions
- Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the aromatics: Add the minced garlic and grated ginger to the pan, cooking for 1 minute until fragrant.
- Stir-fry the vegetables: Add the broccoli, carrots, and mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Make the sauce: In a small bowl, combine the soy sauce, sesame oil, and honey (or brown sugar). If using cornstarch, mix it into the sauce to thicken it.
- Combine: Pour the sauce over the vegetables and stir well to coat. Cook for another 2-3 minutes to let the sauce thicken slightly.
- Garnish and serve: Remove from heat and garnish with sesame seeds. Serve hot as a side dish or over rice or noodles.
Notes
- For extra flavor, add chili flakes or chopped green onions to the stir-fry.
- You can easily adjust the sweetness by adding more or less honey or brown sugar.
- This dish can be served with protein like tofu or chicken for a complete meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 140-160 kcal
- Sugar: 6g
- Sodium: 800-1000 mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg