Short Description

A quick and healthy vegetable stir-fry with vibrant broccoli florets, sweet carrots, and tender mushrooms tossed in a light garlic soy sauce. This colorful, flavorful dish makes the perfect plant-based side or main when served with rice or noodles.

Why You’ll Love This Recipe

This stir-fried vegetable medley is an excellent way to enjoy a nourishing, low-calorie meal packed with fiber, vitamins, and savory flavor. The garlic-infused soy sauce gives the veggies just the right amount of umami, while the optional oyster sauce adds depth and richness. It comes together in just 20 minutes, making it ideal for busy weeknights, meatless Mondays, or when you need a wholesome side to pair with your favorite protein or grain.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon vegetable oil
• 2 cups broccoli florets
• 1 cup carrots, thinly sliced on the diagonal
• 1 1/2 cups mushrooms, sliced (button or cremini)
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional for extra umami)
• 1/2 teaspoon sesame oil
• 2 tablespoons water
• Salt and pepper to taste

Directions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for 30 seconds until aromatic, but not browned.
3. Add the broccoli florets and sliced carrots. Stir-fry for 3–4 minutes, allowing the vegetables to begin softening while retaining their color.
4. Add the sliced mushrooms and continue stir-frying for another 3 minutes, or until tender.
5. In a small bowl, combine soy sauce, oyster sauce (if using), sesame oil, and water.
6. Pour the sauce over the vegetables and stir well to ensure even coating. Cook for another 2 minutes until the vegetables are glazed and the sauce is slightly reduced.
7. Season with salt and pepper to taste.
8. Serve hot as a side dish, or over steamed rice or noodles for a complete vegetarian meal.

Servings and Timing

Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories per Serving: 145 kcal

Variations

• Spicy Stir-Fry: Add a pinch of red pepper flakes or a drizzle of chili oil for heat.
• Ginger Garlic Sauce: Include 1 teaspoon of grated ginger with the garlic for an extra layer of flavor.
• Tofu Addition: Add cubed tofu to turn this into a protein-rich vegan entrée.
• No Oyster Sauce: Omit or replace with hoisin sauce or extra soy sauce for a vegetarian version.
• Add Nuts: Sprinkle toasted cashews or sesame seeds on top for added crunch.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat for 3–4 minutes until warmed through. You may add a splash of water or broth to refresh the sauce.
Freezing: Not recommended, as the vegetables may lose their texture upon thawing.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, but thaw them first and pat dry to prevent excess moisture. Fresh vegetables yield the best texture.

What type of mushrooms should I use?

Button or cremini mushrooms are ideal, but shiitake or oyster mushrooms can add more flavor if available.

Is this dish vegan?

Yes, if you omit the oyster sauce or use a plant-based alternative, the dish is fully vegan.

How do I keep the vegetables crisp-tender?

Stir-fry over high heat and avoid overcrowding the pan. Do not overcook, as vegetables will continue to soften off heat.

Can I prepare this ahead of time?

You can prep the vegetables and sauce ahead. Cook just before serving for the best texture and flavor.

What is the best oil for stir-frying?

Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil.

Can I double the recipe?

Yes, but stir-fry in batches to avoid steaming the vegetables due to overcrowding.

What can I serve this with?

Steamed jasmine rice, brown rice, quinoa, or noodles all make excellent pairings.

How do I make the sauce thicker?

Add 1/2 teaspoon cornstarch mixed with water to the sauce mixture before adding it to the pan for a slightly thicker glaze.

What other vegetables can I use?

Bell peppers, snow peas, zucchini, and baby corn are great additions or substitutes.

Conclusion

Stir-fried broccoli, carrots, and mushrooms is a quick, nutritious dish that brings color and flavor to your table with minimal effort. The balance of tender-crisp vegetables and a savory garlic soy glaze makes it an all-purpose recipe you can customize endlessly. Whether you’re serving it as a side or a main course over rice, it’s a delicious way to eat more vegetables and enjoy every bite.

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