Description
Tender-crisp fresh broccoli florets, earthy sautéed mushrooms, and sweet carrot slices are all combined in a thick, flavorful garlic-soy sauce in this quick and healthful stir-fry. It is a colorful plant-based cuisine that can be prepared in a matter of minutes and goes well with steaming rice or noodles. It is bursting with umami tastes from soy sauce, ginger, and a hint of sesame.
Recipe: Broccoli and Mushroom Stir-Fry
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 4
Ingredients
- For the Vegetables:
- 3 cups broccoli florets
- 8 oz cremini or button mushrooms, sliced
- 1 medium carrot, sliced into thin rounds or matchsticks
- 2 cloves garlic, minced
- For the Stir-Fry Sauce:
- ¼ cup soy sauce (or tamari)
- 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- Cooking:
- 1 to 2 tbsp vegetable oil or canola oil for cooking
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Combine the soy sauce, oyster sauce, brown sugar, sesame oil, grated ginger, and cornstarch slurry in a small bowl. Put aside.
- Blanch or Steam Broccoli (Optional): You can microwave or steam the florets for two minutes, then drain, to get tender, vivid green broccoli. You could also fry them directly in the pan.
- To sauté mushrooms and carrots, place a large skillet or wok over medium-high heat and add one tablespoon of oil. Add the carrots and chopped mushrooms. After allowing the mushrooms to brown for two to three minutes without stirring, sauté them for an additional two minutes until they are tender.
- Add Garlic & Broccoli: Add the minced garlic and broccoli florets to the skillet. Stir-fry for 2 minutes until the garlic is fragrant and the broccoli is bright green.
- Thicken the Sauce: Pour the prepared stir-fry sauce directly into the pan. Toss everything together and let it simmer for 1–2 minutes until the sauce bubbles, thickens, and coats all the vegetables evenly.
- Serve: Garnish with sesame seeds and green onions, and serve hot over rice.