Loading...

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.

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.

Add the thinly sliced carrots to the skillet and cook for 1 to 2 minutes, stirring occasionally, as they take longer to soften.

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.

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.

Remove the stir-fry from the heat. Sprinkle with sesame seeds before serving hot, either alone or over rice.


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.

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.

Add the thinly sliced carrots to the skillet and cook for 1 to 2 minutes, stirring occasionally, as they take longer to soften.

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.

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.

Remove the stir-fry from the heat. Sprinkle with sesame seeds before serving hot, either alone or over rice.
