Introduction
Sautéed Broccoli, Carrots & Mushrooms Stir-Fry is a simple yet vibrant dish that proves vegetables can be both nourishing and deeply satisfying. This recipe focuses on fresh produce cooked quickly over high heat to preserve color, texture, and natural flavor. I often turn to this stir-fry on busy evenings when I want a wholesome side dish that comes together in minutes and pairs well with almost anything. The broccoli stays crisp-tender, the carrots add subtle sweetness, and the mushrooms bring savory depth. With just a few pantry seasonings and a hot pan, you can transform everyday vegetables into a dish that feels fresh and purposeful. Whether served as a side, a light main over rice, or a meal-prep staple for the week, this sautéed vegetable stir-fry is reliable, flexible, and endlessly useful in a balanced kitchen.
Why You’ll Love This Recipe
This stir-fry is fast, healthy, and naturally colorful. It uses simple ingredients, requires minimal equipment, and delivers big flavor without heaviness. It is vegan-friendly, adaptable to different seasonings, and perfect for weeknight cooking.
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Sautéed Broccoli, Carrots & Mushrooms Stir-Fry (Quick, Healthy Vegetable Side)
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A quick and healthy sautéed vegetable stir-fry made with crisp broccoli, tender carrots, and savory mushrooms tossed in a light garlic-soy sauce—perfect as a side dish or light main.
Ingredients
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 1/2 cups mushrooms, sliced
- 2 tbsp olive oil or sesame oil
- 3 cloves garlic, minced
- 2 tbsp soy sauce or tamari
- 1 tsp sesame oil (optional)
- 1/4 tsp black pepper
- 1 tbsp water (as needed)
- Sesame seeds for garnish (optional)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add carrots and cook for 2–3 minutes, stirring frequently.
- Add broccoli florets and mushrooms to the skillet.
- Stir-fry for 4–6 minutes until vegetables are tender-crisp.
- Add soy sauce, sesame oil (if using), and black pepper.
- Add a tablespoon of water if needed to prevent sticking.
- Toss well and cook for 1 more minute.
- Remove from heat and garnish with sesame seeds if desired.
- Serve hot.
Notes
- Do not overcook to keep vegetables crisp.
- Use tamari for a gluten-free option.
- Add chili flakes for heat.
- Serve over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Broccoli florets
Broccoli provides a crisp texture and earthy flavor while offering excellent nutritional value. Cutting it into even florets ensures quick, uniform cooking.
Carrots
Carrots add natural sweetness and vibrant color. Thin slicing helps them cook evenly alongside the broccoli.
Mushrooms
Mushrooms bring umami richness and a tender bite that balances the crunch of the other vegetables.
Olive oil
Olive oil is used for sautéing and adds subtle richness while allowing the vegetables to brown lightly.
Garlic
Garlic enhances the dish with aromatic depth and savory warmth.
Soy sauce
Soy sauce provides saltiness and umami, tying the vegetables together with a savory finish.
Black pepper
Black pepper adds mild heat and contrast.
Salt
Salt enhances the natural flavors of the vegetables and should be added lightly.
Sesame oil
Sesame oil adds a nutty aroma and is best used at the end for maximum flavor.
Directions
Heat a large skillet or wok over medium-high heat and add the olive oil. Once hot, add the broccoli florets and sliced carrots. Sauté for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften but still retain their color.
Add the sliced mushrooms to the pan and continue cooking for another 3 to 4 minutes, allowing them to release their moisture and brown slightly.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the soy sauce, a light pinch of salt, and black pepper. Toss everything together to coat the vegetables evenly.
Remove the pan from heat and drizzle with sesame oil. Give the stir-fry a final toss and serve immediately.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people as a side dish. Preparation time is approximately 10 minutes, and cooking time is about 10 minutes. Total time is roughly 20 minutes.
Variations and Customizations
This vegetable stir-fry is highly adaptable. You can add sliced bell peppers, snap peas, or zucchini for extra variety. For added protein, tofu, chickpeas, or sliced chicken can be incorporated during cooking.
If you prefer a stronger Asian-inspired flavor, add a splash of rice vinegar or a pinch of ginger. For heat, include crushed red pepper flakes or chili paste. You can also swap soy sauce for tamari or coconut aminos depending on dietary needs.
Serve this stir-fry over rice, quinoa, or noodles to turn it into a complete meal. It also works well as a filling for wraps or grain bowls.
Nutrition and Dietary Info
The following nutrition information is approximate and based on one serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Protein | 4 g |
| Carbs | 14 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 420 mg |
Expert Tips & Customizations
Cut evenly
Uniform vegetable sizes ensure even cooking.
Use high heat
High heat helps vegetables sauté rather than steam.
Do not overcrowd
Cook in batches if needed to maintain crispness.
Add garlic last
This prevents burning and bitterness.
Finish with sesame oil
Adding it at the end preserves its aroma.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat quickly in a skillet over medium heat or in the microwave until just warmed through.
FAQs
Can I use frozen vegetables?
Fresh is best, but frozen vegetables can be used if thawed and drained well.
Is this recipe vegan?
Yes, it is completely plant-based.
Can I make it gluten-free?
Use gluten-free soy sauce or tamari.
Can I add sauce?
Yes, a light stir-fry sauce works well.
What mushrooms are best?
Button, cremini, or shiitake mushrooms all work well.
Can I meal prep this?
Yes, it stores and reheats well.
How do I keep vegetables crisp?
Cook over high heat and avoid overcooking.
Can I add nuts?
Yes, cashews or almonds add crunch.
Is this good for kids?
Yes, it is mild and customizable.
Can I double the recipe?
Yes, but cook in batches for best results.
Conclusion
Sautéed Broccoli, Carrots & Mushrooms Stir-Fry is a dependable, healthy dish that brings color, texture, and flavor to any meal. With its quick preparation and flexible ingredients, it is an excellent choice for everyday cooking and a reliable way to enjoy more vegetables without sacrificing taste.
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