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Garlic Mushroom Broccoli Stir-Fry

Savory, garlicky, umami-rich veggie stir-fry with a glossy sauce ✨


🛒 Ingredients

🥬 Vegetables

  • 2 cups broccoli florets
  • 1½ cups mushrooms, sliced
  • 1 cup carrots, sliced
  • 2 tbsp green onions, chopped

🧄 Aromatics

  • 2 tbsp oil (sesame or vegetable)
  • 3–4 cloves garlic, minced
  • 1 tsp ginger, grated (optional)

🥣 Sauce

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tbsp honey or sugar-free sweetener
  • 1 tsp sesame oil
  • ½ cup water or broth
  • 1 tsp cornstarch (for thickening)

👩‍🍳 Instructions

1️⃣ Prep

Wash and slice all vegetables evenly for quick stir-frying

2️⃣ Make sauce

Mix all sauce ingredients in a bowl until cornstarch is dissolved

3️⃣ Start cooking

Heat oil in a pan or wok over medium-high heat
Add garlic + ginger → sauté 30 seconds until fragrant

4️⃣ Cook veggies

Add carrots first → cook 2–3 minutes
Add broccoli + mushrooms → stir-fry 4–5 minutes until tender-crisp

5️⃣ Add sauce

Pour in sauce and stir well
Cook 1–2 minutes until thick and glossy

6️⃣ Finish

Add green onions + sesame seeds + chili flakes (optional)


🍽️ Serving Ideas

  • Over rice or noodles 🍚
  • With tofu, chicken, or shrimp 🍗
  • As a low-carb veggie bowl

🔥 Nutrition (Approx. per serving)

  • Calories: 140–220
  • Carbs: 12–20g
  • Protein: 4–8g
  • Fat: 8–12g
  • Fiber: 4–6g

 Q&A

 Can I make it without oyster sauce?

Yes—just add a little extra soy sauce + a pinch of sugar or mushroom sauce for depth.

 How do I keep veggies crisp?

Use high heat and don’t overcook—stir-fry quickly.

 Can I meal prep this?

Yes, but slightly undercook veggies so they don’t get soft when reheated.

 Is it freezer-friendly?

Not ideal—mushrooms and broccoli lose texture after freezing.

 Can I make it spicy?

Yes—add chili flakes, sriracha, or chili garlic sauce 🔥

Sara Mitchell

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