Broccoli, Carrot, and Mushroom Stir-fry (full Recipe

• tổng thời gian: 7 minutes

Nguyên liệu

2 cups broccoli florets

1 large carrot, thinly sliced (julienne or rounds)

1½ cups mushrooms, sliced (button or cremini work great)

2 tablespoons vegetable oil or sesame oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated (optional but recommended)

2 tablespoons soy sauce (low sodium if possible)

1 tablespoon oyster sauce or hoisin sauce (optional)

1 teaspoon rice vinegar or lemon juice

½ teaspoon black pepper

½ teaspoon red chili flakes (optional)

1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for glossy sauce)

Salt to taste

Sesame seeds or chopped spring onions for garnish (optional)

Hướng dẫn

Heat a large pan or wok over medium-high heat and add the oil.

Add garlic and ginger and stir-fry for about 20–30 seconds until fragrant.

Add carrots first and stir-fry for 2 minutes until slightly tender.

Add mushrooms and cook for another 2 minutes until they release moisture and start browning.

Add broccoli florets and stir-fry for 2–3 minutes. You can splash in 2–3 tablespoons of water and cover for 1 minute if you like softer broccoli.

Stir in soy sauce, oyster/hoisin sauce, vinegar or lemon juice, black pepper, and chili flakes.

If using the cornstarch slurry, add it now and toss until the sauce thickens and coats the vegetables.

Taste and adjust salt or seasoning if needed.

Remove from heat and garnish with sesame seeds or spring onions.

Serving ideas

Serve hot over steamed rice or fried rice

Toss with noodles for a quick veggie noodle bowl

Add tofu, chicken, or shrimp to make it a complete meal