A vibrant, flavor-packed side dish ready in 15 minutes
Why You’ll Love This Recipe
✔️ Crisp-tender veggies with perfect texture
✔️ Rich garlic butter and umami soy sauce coating
✔️ Versatile base that works with any vegetables
✔️ Healthier than takeout with no heavy sauces
Ingredients
Serves 2-3 as a side
Main Components
- 1 cup broccoli florets
- 1 cup sliced mushrooms (cremini or shiitake)
- 1 large carrot, sliced diagonally
- 2 cloves garlic, minced
Sauce & Seasonings
- 1 tbsp olive oil or butter
- 1 tbsp soy sauce (or tamari for gluten-free)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sesame oil (optional but recommended)
Optional Additions
- ½ bell pepper, sliced
- 1 cup snap peas
- ¼ tsp red pepper flakes
- 1 tsp grated ginger
Step-by-Step Instructions
1. Prep the Vegetables
- Cut broccoli into bite-sized florets
- Slice carrots on a diagonal (about ¼” thick)
- Clean and slice mushrooms
- Mince garlic
2. Cook the Vegetables
- Heat oil or butter in wok/large skillet over medium-high heat
- Add carrots – stir-fry 2 minutes
- Add broccoli – stir-fry 2 minutes more
- Add mushrooms – cook until they release moisture (~3 minutes)
3. Add the Flavor Boosters
- Push veggies to sides, add garlic to center
- Cook 30 seconds until fragrant
- Drizzle with soy sauce and sesame oil
- Toss everything together
4. Finish & Serve
- Season with salt and pepper
- Cook 1 final minute
- Serve immediately
Pro Tips for Perfection
🔹 High heat is key – keeps veggies crisp
🔹 Don’t overcrowd – cook in batches if needed
🔹 Prep everything first – stir-frying goes fast
🔹 Add delicate veggies last (like snow peas)
Serving Suggestions
🍚 Over steamed rice for a quick vegetarian meal
🍗 Alongside grilled chicken or salmon
🥢 With chopsticks for fun presentation
Nutritional Benefits
✓ Low calorie (about 120/serving)
✓ High in fiber and vitamins A/C
✓ Heart-healthy fats from olive oil
“The sesame oil adds that restaurant-quality depth – don’t skip it!”
Storage Tip: Best eaten fresh but keeps 2 days refrigerated.