Vegetable Stir-Fry with Broccoli, Carrots, and Mushrooms

Last weekend, I wanted something quick, colorful, and full of fresh vegetables, so I pulled together a simple stir-fry with the vegetables I had in the fridge. The combination of crisp broccoli, sweet carrots, and tender mushrooms cooked in a savory garlic sauce turned out so good that even the picky eaters at the table went back for more.

This is one of those recipes I make when I want a lighter dinner without sacrificing flavor. It comes together quickly, makes the kitchen smell amazing, and is easy to customize with whatever vegetables you have on hand.

Why You’ll Love This Recipe

• Ready in about 25 minutes
• Packed with colorful vegetables
• Fresh, crisp, and flavorful
• Easy one-pan meal
• Simple to customize
• Delicious with rice, noodles, or on its own

Ingredients

For the Stir-Fry

• 3 cups broccoli florets
• 2 medium carrots, thinly sliced
• 8 oz mushrooms, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp olive oil or avocado oil
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish

For the Sauce

• ¼ cup low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp cornstarch
• 2 tbsp water
• ½ tsp red pepper flakes, optional

Instructions

1. Prepare the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, cornstarch, water, and red pepper flakes if using.

Set aside while you prepare the vegetables.

2. Prepare the Vegetables

Wash and cut all the vegetables before starting to cook. Stir-frying moves quickly, so having everything ready makes the process much easier.

Keep the broccoli and carrots separate from the softer vegetables because they need a little more cooking time.

3. Cook the Broccoli and Carrots

Heat the oil in a large skillet or wok over medium-high heat.

Add the broccoli and carrots and stir-fry for 3–4 minutes, stirring frequently. They should begin to soften while still keeping some crunch.

4. Add the Remaining Vegetables

Add the mushrooms, bell pepper, and onion.

Cook for another 4–5 minutes, stirring frequently, until the mushrooms are tender and the vegetables are cooked but still slightly crisp.

5. Add the Garlic and Ginger

Add the minced garlic and fresh ginger.

Stir-fry for about 30–60 seconds, just until fragrant. Be careful not to let the garlic burn.

6. Add the Sauce

Give the sauce another quick stir and pour it over the vegetables.

Toss everything together and cook for 1–2 minutes, until the sauce thickens slightly and coats all the vegetables.

7. Finish and Serve

Remove from the heat and sprinkle with sliced green onions and sesame seeds.

Serve immediately while the vegetables are hot and crisp.

My Tips

• Cut the vegetables into similar-sized pieces so they cook evenly.
• Keep the pan hot for the best stir-fry texture.
• Don’t overcrowd the pan. If your skillet is small, cook the vegetables in batches.
• Add garlic and ginger near the end so they don’t burn.
• For crisp vegetables, avoid overcooking them.
• Prepare the sauce before you start cooking because everything comes together quickly.

Easy Variations

Add Protein: Add cooked chicken, shrimp, beef, tofu, or edamame for a more filling meal.

Spicy Stir-Fry: Add extra red pepper flakes, chili garlic sauce, or sliced fresh chili.

Cashew Vegetable Stir-Fry: Add a handful of roasted cashews just before serving.

Low-Carb Version: Serve over cauliflower rice or enjoy the vegetables on their own.

Extra Vegetable Version: Add zucchini, snap peas, baby corn, cabbage, or spinach.

What to Serve With It

This stir-fry is delicious served over:

• Steamed white rice
• Brown rice
• Jasmine rice
• Quinoa
• Rice noodles
• Cauliflower rice

For a lighter meal, I often eat it straight from the bowl with a sprinkle of sesame seeds and green onions.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat in a skillet over medium heat for a few minutes to help maintain the texture of the vegetables. You can also microwave individual portions, although the vegetables will be softer.

The stir-fry can also be prepared ahead for meal prep and divided into individual containers.

Recipe Details

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes
Servings: 4

Approximate Nutrition Per Serving

Calories: 220
Protein: 6g
Carbohydrates: 24g
Fat: 12g
Fiber: 6g
Sugar: 10g

Nutrition is an estimate and will vary depending on the vegetables, oil, soy sauce, and sweetener used.

Frequently Asked Questions

Can I use frozen vegetables?
Yes. Frozen broccoli and other vegetables work well, although they may release more water. Cook them over fairly high heat so the stir-fry doesn’t become soggy.

How do I keep the vegetables crisp?
Use high heat, avoid overcrowding the pan, and don’t overcook the vegetables.

Can I make this stir-fry without soy sauce?
Yes. Use coconut aminos or another soy-free stir-fry sauce alternative.

Can I make this ahead of time?
Absolutely. Cook the vegetables slightly less than you normally would, refrigerate them, and reheat briefly in a hot skillet when ready to serve.