Broccoli, Carrot & Mushroom Stir-Fry

A quick, colorful, and flavorful vegetable stir-fry with crisp-tender broccoli, sweet carrots, and juicy mushrooms tossed in a savory garlic-ginger sauce. Perfect as a healthy side dish or served over…

Ingredients

For the Stir-Fry

3 cups broccoli florets
2 medium carrots, thinly sliced
8 oz (225 g) mushrooms, sliced
1 small bell pepper, thinly sliced
½ small onion, sliced
2 tbsp olive oil or avocado oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green onions, sliced
1 tbsp sesame seeds, for garnish

For the Stir-Fry Sauce

¼ cup low-sodium soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp water
1 tsp cornstarch
½ tsp crushed red pepper flakes, optional
¼ tsp black pepper

Instructions

Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, water, cornstarch, red pepper flakes, and black pepper. Set aside.
Prepare the vegetables: Wash and dry all vegetables. Cut the broccoli into bite-sized florets, slice the carrots thinly, and prepare the mushrooms, bell pepper, and onion.
Cook the broccoli and carrots: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add broccoli and carrots. Stir-fry for 3–4 minutes, until they begin to soften but remain slightly crisp.
Add the remaining oil, followed by the mushrooms, bell pepper, and onion. Cook for 4–5 minutes, stirring frequently, until the mushrooms are browned and the vegetables are tender-crisp.
Add garlic and ginger: Stir in the minced garlic and fresh ginger. Cook for about 30–60 seconds, just until fragrant.
Add the sauce: Whisk the sauce again, then pour it into the skillet. Toss everything together and cook for 1–2 minutes, until the sauce thickens and coats the vegetables with a glossy glaze.
Finish: Remove from heat and sprinkle with sliced green onions and sesame seeds.
Serve immediately over steamed rice, cauliflower rice, quinoa, or noodles.

Recipe Details

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4

Nutrition Information

Approximate per serving, without rice or noodles:

Calories: 190
Protein: 6 g
Carbohydrates: 21 g
Fat: 10 g
Fiber: 6 g
Sugar: 9 g
Sodium: 500–600 mg, depending on soy sauce

Nutrition is an estimate and will vary depending on the exact ingredients and brands used.

Nut Information

Nuts: No tree nuts are included in the recipe.
Sesame: Sesame oil and sesame seeds are used. Sesame is a common allergen.
Soy: Soy sauce contains soy.
Nut-free option: Omit sesame seeds and replace sesame oil with additional olive or avocado oil.
Always check ingredient labels if preparing this for someone with allergies, especially for sauces and packaged ingredients.

Q&A

Can I add protein to this stir-fry?
Absolutely! Add cooked chicken, shrimp, tofu, beef, or edamame for a more substantial meal.

Can I use frozen broccoli?
Yes. Add it directly to the hot skillet, but allow a little extra cooking time and avoid overcrowding the pan.

How do I keep the vegetables crisp?
Use high heat, cut the vegetables evenly, and avoid overcooking. Stir-fry in batches if your pan is small.

Can I make this gluten-free?
Yes. Use gluten-free tamari or certified gluten-free soy sauce and make sure the other packaged ingredients are gluten-free.

Can I make it vegan?
Yes. Replace honey with maple syrup or another plant-based sweetener.

Can I prepare this ahead of time?
You can chop all the vegetables and mix the sauce up to 1 day ahead. Store them separately in the refrigerator until ready to cook.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3–4 days.

Can I freeze the stir-fry?
It can be frozen, but the vegetables may lose some of their crisp texture after thawing. For the best texture, enjoy it fresh.

What can I serve with it?
Try it with steamed jasmine rice, brown rice, quinoa, cauliflower rice, rice noodles, or crispy tofu.

How can I make the sauce spicier?
Add extra red pepper flakes, sriracha, chili garlic sauce, or fresh sliced chili peppers.