Garlic Mushroom and Broccoli Stir-Fry

Description

• Texture & Flavor: Perfectly tender-crisp broccoli florets and meaty, caramelized button mushrooms paired with sweet carrots, all tossed in a savory-sweet garlic soy glaze.

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Servings: 4

Ingredients

For the Stir-Fry:

• Mushrooms: 8 oz (about 2 cups) cremini or white button mushrooms, sliced thickly

• Broccoli: 3 cups, cut into bite-sized florets

• Carrots: 1 medium, sliced into thin coins or matchsticks

• Garlic: 3–4 cloves, minced

• Ginger: 1 teaspoon, freshly grated

• Cooking Oil: 2 tablespoons (vegetable, canola, or avocado oil)

For the Stir-Fry Sauce:

• Soy Sauce: 3 tablespoons

• Oyster Sauce (or vegetarian stir-fry sauce): 1 tablespoon

• Brown Sugar or Honey: 1 teaspoon

• Sesame Oil: 1 teaspoon

• Water or Vegetable Broth: 2 tablespoons

• Cornstarch: 1/2 teaspoon (for a glossy, thick coating)

• Garnish: Toasted sesame seeds

Instructions

1. Mix the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, water (or broth), and cornstarch until smooth. Set aside.

2. Sauté the Mushrooms: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms in a single layer and let them sear for 3–4 minutes without moving them so they get a nice brown crust. Stir and cook for another 2 minutes, then remove them from the pan.

3. Cook the Veggies: Add the remaining oil to the pan. Toss in the broccoli florets and sliced carrots. Stir-fry for 3–5 minutes until tender-crisp.

4. Add Aromatics: Add the minced garlic and grated ginger directly to the veggies. Stir-fry for about 30 to 60 seconds until fragrant.

5. Combine and Glaze: Return the cooked mushrooms to the pan. Pour the sauce mixture over the vegetables. Toss everything continuously for 1–2 minutes as the sauce bubbles and thickens into a glossy glaze.

6. Serve: Garnish with sesame seeds and serve hot on its own or over a bed of steamed jasmine rice.