Description
This Broccoli, Carrot & Mushroom Stir-Fry is a quick and healthy vegetable dish that’s bursting with flavor. Packed with vibrant vegetables, this stir-fry is perfect as a side dish or a light vegetarian main. Simple to make and full of nutrients!
Ingredients
Units
Scale
- 1 large broccoli head, cut into florets
- 2 medium carrots, sliced into thin rounds
- 1 cup mushrooms, sliced (button or cremini)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 tablespoons green onions, chopped (optional, for garnish)
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the garlic and ginger (if using) and stir-fry for about 1 minute until fragrant.
- Add the carrots and stir-fry for about 3-4 minutes until they begin to soften.
- Add the broccoli and mushrooms, stir to combine, and cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, rice vinegar, and honey or maple syrup. Pour the sauce over the vegetables, stirring to coat them evenly.
- Continue to cook for another 1-2 minutes, allowing the sauce to thicken slightly.
- Remove from heat and garnish with sesame seeds and chopped green onions (if desired).
- Serve hot as a side dish or over rice for a complete meal.
Notes
- You can add other vegetables like bell peppers, snap peas, or snow peas for more variety.
- For extra protein, you can add tofu or chicken.
- Adjust the sweetness or saltiness by modifying the honey/maple syrup or soy sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: ~120 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg