Broccoli, Carrot & Mushroom Stir-Fry Broccoli, Carrot & Mushroom Stir-Fry
A colorful, healthy, and flavorful vegetable stir-fry made with crisp broccoli, tender carrots, and juicy mushrooms tossed in a savory garlic-ginger sauce. Perfect as a light main dish or a side for rice, noodles, chicken, beef, tofu, or shrimp.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
Vegetables
- 3 cups broccoli florets
- 2 medium carrots, thinly sliced on the diagonal
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil or avocado oil
- 2 green onions, sliced
- 1 tsp sesame seeds (optional)
Stir-Fry Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp water or vegetable broth
- 1 tbsp oyster sauce (optional)
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Equipment
- Large wok or skillet
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
- Wooden spoon or spatula
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together:
- Soy sauce
- Water
- Oyster sauce
- Honey
- Sesame oil
- Cornstarch
- Black pepper
- Red pepper flakes
Set aside.
Step 2: Cook the Vegetables
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the onions and cook for 2 minutes.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the carrots and stir-fry for 3 minutes.
- Add the broccoli and cook for another 3–4 minutes.
- Stir in the mushrooms and cook for 2–3 minutes until tender.
Step 3: Add the Sauce
- Stir the sauce again to redistribute the cornstarch.
- Pour it into the skillet.
- Toss the vegetables until evenly coated.
- Cook for 1–2 minutes until the sauce thickens.
Step 4: Serve
- Sprinkle with green onions and sesame seeds if desired.
- Serve immediately over steamed rice, brown rice, quinoa, or noodles.
Tips for Success
- Cut the vegetables into similar-sized pieces for even cooking.
- Avoid overcrowding the pan to help the vegetables stay crisp.
- Stir constantly over high heat for the best texture.
- Add the mushrooms last since they cook quickly and release moisture.
- Taste the sauce before adding it and adjust sweetness or saltiness as desired.
Variations
Spicy Stir-Fry
Add 1–2 teaspoons of chili garlic sauce or sriracha.
Protein-Packed Version
Add:
- Chicken
- Beef
- Shrimp
- Tofu
- Tempeh
Vegan Version
Omit the oyster sauce or replace it with mushroom stir-fry sauce.
Extra Vegetables
Include:
- Bell peppers
- Snow peas
- Baby corn
- Bok choy
- Zucchini
- Water chestnuts
Low-Carb Version
Serve over cauliflower rice instead of regular rice.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat for 3–5 minutes or microwave for 1–2 minutes.
Approximate Nutrition (Per Serving)
- Calories: 155
- Protein: 5 g
- Carbohydrates: 18 g
- Fat: 8 g
- Saturated Fat: 1 g
- Fiber: 4 g
- Sugar: 8 g
- Sodium: 540 mg
- Cholesterol: 0 mg
Nutrition values are approximate and may vary depending on ingredient brands and optional additions.
Nut Information
Base Recipe: Nut-Free
Contains
- No peanuts
- No tree nuts
Optional Ingredients
- Sesame seeds and sesame oil are seeds, not tree nuts, but some people with seed allergies should avoid them.
- If serving someone with allergies, omit sesame products if needed.
Cross-Contamination
Always check the labels on:
- Soy sauce
- Oyster sauce
- Vegetable broth
- Sesame oil
- Honey or maple syrup
Some brands may be manufactured in facilities that also process peanuts or tree nuts. Choose certified nut-free products if preparing the dish for someone with severe nut allergies.
Frequently Asked Questions (Q&A)
Q: Can I use frozen broccoli?
A: Yes. Thaw and pat it dry before cooking to reduce excess moisture.
Q: Which mushrooms work best?
A: Cremini, button, shiitake, oyster, or baby bella mushrooms all work well.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free tamari instead of soy sauce and a gluten-free oyster sauce or omit it.
Q: How do I keep the vegetables crisp?
A: Cook over high heat, avoid overcooking, and stir-fry only until the vegetables are tender-crisp.
Q: Can I prepare this ahead of time?
A: Yes. Chop the vegetables and mix the sauce up to 24 hours in advance. Store them separately in the refrigerator until ready to cook.
Q: What can I serve with this stir-fry?
A: It pairs well with steamed jasmine rice, brown rice, fried rice, noodles, quinoa, cauliflower rice, grilled chicken, baked salmon, tofu, or shrimp.
Q: Can I make it oil-free?
A: Yes. Sauté the vegetables in a small amount of vegetable broth or water instead of oil, then add the sauce as directed.
