Description
A quick and healthy vegetable stir-fry featuring broccoli, carrots, and mushrooms tossed in a savory garlic soy sauce.
Ingredients
- 3 cups broccoli florets
- 2 medium carrots, thinly sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth (or water)
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, cornstarch, vegetable broth, and sesame oil. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add broccoli and carrots, stir-frying for 4–5 minutes until slightly tender but crisp.
- Push vegetables to the side and add remaining oil. Stir in mushrooms, garlic, and ginger. Cook for 2–3 minutes until mushrooms are browned.
- Pour in sauce mixture and toss everything together. Cook for 2–3 minutes until sauce thickens and vegetables are well coated.
- Remove from heat and garnish with green onions and sesame seeds before serving.
Notes
- Serve over steamed rice or noodles for a complete meal.
- You can add tofu or chicken for extra protein.
- Adjust soy sauce to taste for saltiness preference.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired