Broccoli, Carrot, and Mushroom Stir-Fry
Broccoli, Carrot, and Mushroom Stir-Fry
Ingredients
The Vegetables
- 2 cups broccoli florets
- 1 carrot, large, thinly sliced diagonally
- 1 cup mushrooms, sliced (button or cremini)
The Stir-Fry Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon honey or brown sugar
- 1 teaspoon cornstarch, optional, mixed with 2 tablespoons water
- 2 tablespoons water, for cornstarch slurry, if using
For Cooking
- 1 tablespoon vegetable oil
Garnish
- 1 teaspoon sesame seeds, mix of black and white
Instructions
- 1
In a small bowl, whisk together the soy sauce, sesame oil, honey or brown sugar. If using, prepare the cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water, then add it to the sauce mixture and whisk until combined.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger; sauté for about 30 to 60 seconds until fragrant.
⏱️ 1 min
- 3
Add the thinly sliced carrots to the skillet and cook for 1 to 2 minutes, stirring occasionally, as they take longer to soften.
⏱️ 2 min
- 4
Add the broccoli florets and sliced mushrooms to the skillet. Continue to stir-fry for 5 to 7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Pour the prepared sauce over the vegetables. Toss well to coat all the vegetables evenly and cook for another 1 to 2 minutes, or until the sauce thickens and becomes glossy.
⏱️ 2 min
- 6
Remove the stir-fry from the heat. Sprinkle with sesame seeds before serving hot, either alone or over rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli, Carrot, and Mushroom Stir-Fry
The Vegetables
- 2 cups broccoli florets
- 1 carrot, large, thinly sliced diagonally
- 1 cup mushrooms, sliced (button or cremini)
The Stir-Fry Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon honey or brown sugar
- 1 teaspoon cornstarch, optional, mixed with 2 tablespoons water
- 2 tablespoons water, for cornstarch slurry, if using
For Cooking
- 1 tablespoon vegetable oil
Garnish
- 1 teaspoon sesame seeds, mix of black and white
Instructions
- 1
In a small bowl, whisk together the soy sauce, sesame oil, honey or brown sugar. If using, prepare the cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water, then add it to the sauce mixture and whisk until combined.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger; sauté for about 30 to 60 seconds until fragrant.
⏱️ 1 min - 3
Add the thinly sliced carrots to the skillet and cook for 1 to 2 minutes, stirring occasionally, as they take longer to soften.
⏱️ 2 min - 4
Add the broccoli florets and sliced mushrooms to the skillet. Continue to stir-fry for 5 to 7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 5
Pour the prepared sauce over the vegetables. Toss well to coat all the vegetables evenly and cook for another 1 to 2 minutes, or until the sauce thickens and becomes glossy.
⏱️ 2 min - 6
Remove the stir-fry from the heat. Sprinkle with sesame seeds before serving hot, either alone or over rice.
⏱️ 1 min