Recipe ⤵️
Ingredients:
2 cups broccoli florets
2 carrots, thinly sliced
1 cup mushrooms, sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon sesame oil
1 teaspoon sugar or honey
1/4 cup water
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper to taste
1 tablespoon sesame seeds
2 green onions, chopped
Directions:
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add garlic and ginger, sautéing for about 30 seconds until fragrant.
Toss in broccoli and carrots, stir-frying for 3–4 minutes until slightly tender.
Add mushrooms and continue to cook for another 2–3 minutes until softened.
In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, water, and cornstarch if using.
Pour the sauce into the pan and toss well to coat all vegetables evenly.
Cook for 2–3 minutes until the sauce thickens slightly and vegetables are crisp-tender.
Season with salt and pepper to taste.
Garnish with sesame seeds and green onions before serving hot.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 180 kcal | Servings: 3 servings
