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 🔥
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