The Vegan Simple Broccoli, Carrot & Mushroom Stir-Fry is a tasty dish and has 165 kcal per serving. Takes 20 minutes to prepare this recipe. Serve this meal at lunches, events, feasts, brunch, festivals, get-togethers, lunches, or functions. It contains broccoli florets, carrots, mushrooms, vegetable oil, garlic, fresh ginger, low-sodium soy sauce, maple syrup, sesame oil, cornstarch, water, and black pepper. We may pair this dish with brown rice, udon noodles, crispy tofu, coconut rice, rice noodles, barley, miso soup, grilled tempeh, or asian cucumber salad. Keep this Vegan Simple Broccoli, Carrot & Mushroom Stir-Fry for 4 days in the refrigerator.
STATS:
- Total Time: 20 minutes
- Calories: 165 kcal
- Diet: Vegan
- Cooking Time: 10 minutes
- Servings: 4
- Course: Main
- Serving Size: 1½ cups
- Prep Time: 10 minutes
- Cuisine: Asian
EQUIPMENT:
- Measuring spoons
- Small mixing bowl
- Whisk
- Wooden spoon
- Large skillet
- Cutting board
- Knife
- Measuring cups
INGREDIENTS:
- 2 cups broccoli florets
- One tsp sesame oil
- 3 minced garlic cloves
- Two medium carrots
- 1 tbsp maple syrup
- 8 ounces mushrooms
- 2 tbsp vegetable oil
- One tsp grated ginger
- 3 tbsp low-sodium soy sauce
- One tsp cornstarch
- 2 tbsp water
- Quarter tsp black pepper
INGREDIENT NOTES:
BROCCOLI:
- It gives bright green color to the recipe. Broccoli cooks quickly and stays tender as well. You may use asparagus as an alternative.
MUSHROOMS:
- Mushrooms give savory taste and hearty texture to the recipe. They absorb the sauce nicely to make the dish satisfying. You may use cremini mushrooms as per your preference.
VEGETABLE OIL:
- It cooks the vegetables properly on high flame. You may use canola oil as another choice.
LOW-SODIUM SOY SAUCE:
- This sauce is the main seasoning in this stir-fry recipe. It gives a rich umami taste and makes the dish delicious. You may use tamari as a substitute.
MAPLE SYRUP:
- Maple syrup gives a slightly sweet taste that maintains the salty soy sauce and mushrooms. You may use brown sugar as per your choice.
CORNSTARCH:
- It makes the sauce thick and coats the ingredients well. Include potato starch if you are not using cornstarch.
INSTRUCTIONS:
- First, wash the vegetables and cut the broccoli into bite-sized florets.
- Then cut the mushrooms and peeled carrot slices.
- In a bowl, whisk cornstarch, soy sauce, black pepper, maple syrup, water, and sesame oil.
- Now warm vegetable oil on medium-high flame in the skillet.
- Cook garlic with ginger for 30 seconds and stir-fry carrots for 2 minutes.
- Then stir-fry broccoli and mushrooms for 6 minutes and mix sauce with the vegetables.
- Lastly, stir the vegetables for 2 minutes and turn off the flame.
TIPS:
- Cut the vegetables into equal sizes so they cook properly.
- To keep the vegetables crispy, stir-fry them on a medium-high flame.
- Do not include too many vegetables in the pan so they do not steam.
- Mix the sauce, then heat the pan to cook the recipe quickly.
STORAGE INFORMATION:
FRIDGE:
- Include the stir-fry vegetables to store for 4 days in the box.
FREEZER:
- Freeze the cooled stir fry in the box for 60 days.
FAQs:
Are frozen vegetables good to include?
- Yes, you may use mixed vegetables after removing extra moisture.
How to make this dish more spicy?
- You may include chili flakes, sriracha, or chili garlic sauce as per your choice.
Why do I feel the vegetables are soggy?
- Avoid overcrowding the pan or use a large skillet to keep them crispy.
Can I make this recipe with double the quantity of ingredients?
- Yes, you may use large skillet to stir-fry or cook the vegetables in two batches.
NUTRITIONAL INFORMATION:
Net Carbs: 11 grams
Total Carbs: 16 g
Fiber: 5 grams
Protein: 5 g
Total Fat: 10 grams
Iron: 1.5 mg
Calcium: 55 milligrams
Vitamin A: 9,850 IU
Sodium: 510 milligrams
Calories: 165 kcal
Potassium: 530 milligrams
