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 work well)
• 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 a vegetarian option)
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil
• 1 tsp honey or brown sugar
• 1/2 tsp chili flakes (optional, for heat)
Instructions:
1. Prepare the Vegetables:
• Wash and chop the broccoli into florets.
• Slice the carrot on the diagonal into thin pieces.
• Clean and slice the mushrooms.
• Mince the garlic and ginger.
• Slice the green onions for garnish (if using).
2. Make the Sauce:
• In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch-water mixture, sesame oil, honey (or brown sugar), and chili flakes (if using). Set aside.
3. Cook the Vegetables:
• Heat the vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat.
• Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
• Add the broccoli and carrots to the pan. Stir-fry for about 4-5 minutes until they start to soften but are still crisp.
• Add the sliced mushrooms and continue to stir-fry for another 2-3 minutes until the mushrooms are tender.
4. Add the Sauce:
• Pour the sauce over the vegetables and stir to coat evenly. Cook for another 1-2 minutes, letting the sauce thicken and become glossy.
5. Garnish and Serve:
• Remove from heat and garnish with sliced green onions and sesame seeds (if desired).
• Serve hot over rice or noodles for a complete meal, or enjoy as a side dish!
Enjoy this vibrant and tasty stir-fry! It’s a healthy, quick, and flavorful option.