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