If you’re craving something vibrant, healthy, and bursting with fresh flavors, this Broccoli, Carrot, and Mushroom Stir-Fry Recipe is going to be your new go-to dish. It’s a wonderfully simple way to get a medley of colorful vegetables cooked to tender-crisp perfection, tossed in a savory, slightly sweet sauce that brings out the best in every ingredient. Whether you need a quick weeknight dinner or a nourishing vegan meal, this recipe is incredibly satisfying and easy to customize, making it an absolute winner in my kitchen and hopefully yours too!
Ingredients You’ll Need
These ingredients are straightforward but crucial to creating the perfect balance of texture, flavor, and aroma in the stir-fry. Each one plays its part—from the crunch of the broccoli, the sweetness of the carrots, to the umami richness of the mushrooms—tied together by a harmonious sauce that’s simple yet deeply flavorful.
- 2 tablespoons vegetable oil: A neutral oil perfect for high-heat cooking to give that delightful stir-fry sizzle without overpowering flavors.
- 2 cups broccoli florets: Provides a fresh crunch and gorgeous green color packed with nutrients.
- 1 cup carrots (sliced thin): Adds a subtle sweetness and vibrant orange hue that brightens the dish.
- 1 1/2 cups mushrooms (sliced): Brings a juicy umami depth that balances the vegetables beautifully.
- 2 cloves garlic (minced): Offers a warming aroma that wakes up the palate instantly.
- 1 teaspoon grated fresh ginger: Adds a zingy, slightly spicy note that lifts the entire dish.
- 3 tablespoons soy sauce: The heart of the sauce with its salty, savory punch.
- 1 tablespoon oyster sauce (optional): For those who enjoy extra richness and complexity in their stir-fry sauce.
- 1 teaspoon sesame oil: A little drizzle goes a long way in bringing a toasty fragrance and depth.
- 1 teaspoon cornstarch mixed with 2 tablespoons water: This slurry magically thickens the sauce, helping it cling to every vegetable.
- 1 tablespoon water (as needed): Helps adjust the sauce consistency to your liking.
- Sesame seeds and sliced green onions for garnish (optional): Adds a satisfying crunch and fresh bite for presentation and flavor.
How to Make Broccoli, Carrot, and Mushroom Stir-Fry Recipe
Step 1: Prepare the Aromatics
Heat your vegetable oil in a large skillet or wok over medium-high heat until shimmering. Toss in the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant but not browned—this step sets the base flavor for your stir-fry and fills your kitchen with that irresistible aroma you can’t wait to dig into.
Step 2: Cook the Broccoli and Carrots
Add the broccoli florets and thinly sliced carrots to the pan. Give everything a good toss and stir-fry for roughly 3 to 4 minutes. You want the vegetables to become tender yet retain a satisfying crunch that keeps the dish lively and fresh on the palate.
Step 3: Add the Mushrooms
Next, stir in the sliced mushrooms and continue cooking for an additional 3 to 4 minutes. The mushrooms will release their juices and soften while joining the vibrant mix of the broccoli and carrots, creating a perfect blend of textures and earthy flavors.
Step 4: Mix and Add the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, and cornstarch slurry. Pour this mixture over the vegetables in the pan, stirring well to ensure every morsel is coated with that glossy, flavorful sauce. If you find the sauce a bit thick, add a tablespoon of water to loosen it up. Let it cook for another 1 to 2 minutes until the sauce thickens and clings beautifully to the veggies.
Step 5: Garnish and Serve
Remove the stir-fry from heat. Sprinkle sesame seeds and sliced green onions over the top if you like a little extra crunch and freshness, then serve immediately for the best texture and flavor.
How to Serve Broccoli, Carrot, and Mushroom Stir-Fry Recipe
Garnishes
While the recipe includes optional sesame seeds and green onions, feel free to add a pinch of crushed red pepper flakes for a touch of heat, or a splash of lime juice to brighten the flavors right before serving. These simple garnishes can elevate the dish and make it feel even more special.
Side Dishes
This stir-fry shines on its own or alongside steamed jasmine rice, brown rice, or noodles. For a heartier meal, pair it with some pan-seared tofu or grilled chicken breast. Light and vibrant sides like a fresh cucumber salad or miso soup also complement this dish beautifully.
Creative Ways to Present
For a fun twist, serve your Broccoli, Carrot, and Mushroom Stir-Fry Recipe in lettuce cups or over a bed of quinoa for a modern, health-conscious approach. You can also pack it as a colorful filling in whole grain wraps or use it as a topping for baked sweet potatoes for an interesting mix of flavors and textures.
Make Ahead and Storage
Storing Leftovers
Leftover stir-fry can be refrigerated in an airtight container for up to 3 days. Since the vegetables retain their texture well, reheat gently to keep the crispness and prevent sogginess. This makes it a practical choice for meal prep or busy weeknights.
Freezing
Although you can freeze your stir-fry, keep in mind that the texture of broccoli and carrots might soften after thawing. Use freezer-safe containers and consume within 1-2 months for the best taste. To enjoy later, thaw overnight in the refrigerator before reheating.
Reheating
When reheating, gently warm the stir-fry in a skillet over medium heat, stirring occasionally to evenly heat without overcooking the vegetables. Alternatively, use a microwave on medium power in short bursts to maintain the vibrant texture and flavors of your Broccoli, Carrot, and Mushroom Stir-Fry Recipe.
FAQs
Can I use other vegetables in this stir-fry?
Absolutely! This recipe is incredibly versatile. Feel free to add bell peppers, snap peas, baby corn, or even zucchini to keep things interesting and boost the vegetable variety.
Is this dish vegan?
As written, it can be vegan if you skip the oyster sauce or substitute it with a vegan-friendly alternative. The rest of the ingredients are plant-based and perfect for a nutritious vegan meal.
How do I make this stir-fry gluten-free?
To make a gluten-free version, use tamari or a gluten-free soy sauce in place of regular soy sauce. Also, double-check your oyster sauce or substitute it with a gluten-free mushroom sauce if desired.
Can I add protein to this recipe?
Definitely! Tofu, tempeh, chicken, or shrimp can all be great additions to bulk up the meal. Add your chosen protein early in the cooking process to ensure it is fully cooked and nicely caramelized with the vegetables.
What’s the secret to getting the vegetables tender-crisp?
Stir-frying over medium-high heat and cooking quickly while stirring constantly helps the vegetables stay vibrant and crunchy without becoming mushy. Cutting vegetables into uniform, thin slices also ensures even cooking.
Final Thoughts
I genuinely hope you enjoy making and eating this Broccoli, Carrot, and Mushroom Stir-Fry Recipe as much as I do. It’s a fantastic way to incorporate fresh vegetables into your meals with minimal fuss and maximum flavor. Give it a try, experiment with your favorite veggies and proteins, and watch this recipe become a beloved staple in your kitchen!
Print
Broccoli, Carrot, and Mushroom Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
A quick and healthy Broccoli, Carrot, and Mushroom Stir-Fry recipe that’s perfect for a vegan main course. Vibrant vegetables are stir-fried with garlic, ginger, and a savory soy-based sauce for a delicious and nutritious meal that’s easy to prepare and full of flavor.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 cup carrots, sliced thin
- 1 1/2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon water (as needed)
Other
- 2 tablespoons vegetable oil
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
- Heat oil and aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Cook broccoli and carrots: Add the broccoli florets and sliced carrots to the skillet and stir-fry for 3 to 4 minutes, allowing them to become tender-crisp.
- Add mushrooms: Add the sliced mushrooms and continue to stir-fry for an additional 3 to 4 minutes until all vegetables are tender but still crisp.
- Prepare and add sauce: In a small bowl, combine the soy sauce, oyster sauce (if using), sesame oil, and the cornstarch slurry. Pour the sauce mixture over the vegetables and stir well to coat everything evenly.
- Adjust sauce consistency: Add 1 tablespoon of water if needed to loosen the sauce. Cook for another 1 to 2 minutes until the sauce thickens and coats the vegetables thoroughly.
- Garnish and serve: Remove the skillet from heat. Garnish with sesame seeds and sliced green onions if desired. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- Feel free to add bell peppers, snap peas, or baby corn for variety.
- For a vegan version, skip the oyster sauce or substitute it with a plant-based alternative.
- This stir-fry pairs well with tofu or chicken for additional protein if desired.
