A vibrant and savory veggie stir-fry thatβs quick to make and full of umami flavor. Perfect as a main with rice or as a hearty side dish, this colorful mix is both nutritious and crave-worthy!
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2 cups broccoli florets
1 large carrot, thinly sliced on the diagonal
1 cup cremini or button mushrooms, sliced
2 tbsp soy sauce or tamari
2 cloves garlic, minced
1 tbsp oyster sauce (or hoisin for vegetarian)
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp neutral oil (e.g., avocado or canola)
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Blanch the Broccoli (Optional): Boil broccoli for 1 minute, then drain and set aside (for vibrant green color and tenderness).
SautΓ© Veggies: In a wok or skillet, heat oil over medium-high. Add garlic and stir until fragrant, about 30 seconds.
Add Carrots & Mushrooms: Cook for 2β3 minutes until starting to soften.
Add Broccoli: Stir in broccoli and cook for another 2β3 minutes, stirring constantly.
Add Sauce: Mix in soy sauce, oyster sauce, and sesame oil. Stir well, then pour in the cornstarch slurry. Cook until sauce thickens slightly and coats the veggies (1β2 minutes).
Serve Hot: Pair with steamed rice, noodles, or enjoy on its own.
Prep Time: 10 min
Cooking Time: 10 min
Total Time: 20 min
Kcal: ~160 kcal per serving
Servings: 2β3