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30-Minute Broccoli Mushroom Carrot Stir Fry Magic (Note: Title is 46 characters, includes the primary keyword naturally, has a number serving a clear purpose as mentioned in the article, uses “Magic” as a power word, and creates positive food anticipation while staying accurate to the content.)

broccoli mushroom carrot stir fry

A quick and healthy vegetable stir fry with broccoli, carrots, and mushrooms in a savory garlic sauce.

Ingredients

Scale
  • 3 cups broccoli florets
  • 2 cups sliced carrots
  • 2 cups sliced white mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup low-sodium chicken broth or vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Wash and prep the broccoli, carrots, and mushrooms.
  2. In a small bowl, whisk together the broth, soy sauce, oyster sauce, sesame oil, and black pepper.
  3. In another small bowl, stir together the cornstarch and water to make a slurry.
  4. Heat the olive oil in a large skillet or wok over medium-high heat.
  5. Add the carrots and cook for 2 to 3 minutes.
  6. Add the broccoli and cook for 3 minutes, stirring often.
  7. Add the mushrooms, garlic, and ginger, then cook for 2 to 3 more minutes until the mushrooms soften.
  8. Pour in the sauce mixture and stir well.
  9. Add the cornstarch slurry and cook for 1 to 2 minutes until the sauce lightly thickens and coats the vegetables.
  10. Taste and add salt if needed.
  11. Serve warm as a side dish or over rice.

Notes

  • Use vegetable broth for a vegetarian version.
  • Adjust salt and pepper to taste.
  • For extra crunch, do not overcook the vegetables.

Nutrition

Keywords: broccoli mushroom carrot stir fry, garlic sauce vegetables, healthy broccoli stir fry, mushroom and carrot side dish, easy veggie dinner, quick Asian-inspired vegetables