A quick and easy stir-fry packed with crisp veggies and a savory sauce. Perfect as a side dish or a light main when served with rice or noodles.
Ingredients
For the Stir-Fry:
- 2 cups broccoli florets
- 1 large carrot, sliced thinly on the diagonal
- 1 cup mushrooms, sliced (shiitake, button, or cremini)
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
For the Sauce:
- 3 tbsp soy sauce (low sodium preferred)
- 1 tbsp oyster sauce (or hoisin sauce for vegetarian)
- 1 tsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame oil
- 1 tsp honey or brown sugar
- ½ tsp chili flakes (optional, for heat)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch slurry, sesame oil, honey, and chili flakes. Set aside.
- Cook the vegetables: Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add broccoli and carrots, stir-frying for 3–4 minutes until slightly tender but still crisp.
- Add mushrooms and cook another 2–3 minutes until softened.
- Add the sauce: Pour the sauce into the pan and toss everything to coat. Cook for 1–2 minutes until the sauce thickens and veggies are glazed.
- Garnish with green onions and sesame seeds if desired.
Serve hot with rice or noodles. 🍚🍜
