Description
This simple and savory stir-fried mixed vegetables recipe brings together tender mushrooms, crisp carrots, and vibrant broccoli in a light and flavorful sauce. A quick and healthy vegetable side dish perfect for everyday meals, featuring fresh produce and easy Asian-inspired seasonings.
Keywords: stir-fried vegetables, mushroom broccoli stir-fry, healthy vegetable side dish, Asian stir-fry, quick vegetarian recipe
Ingredients
Ingredients:
Main Ingredients:
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200 g (7 oz) white mushrooms
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90 g (3 oz) raw carrot
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100 g (3.5 oz) fresh broccoli
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1 green onion
Seasonings:
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1 tsp (5 ml) salt
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4 tsp (20 ml) cooking oil
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2 tbsp (30 ml) water
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1 tbsp starch water (1 tsp starch + 2 tsp water, mixed)
Instructions
Preparation:
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Soak broccoli in cold water with 1 tbsp (15 ml) salt. Meanwhile, boil water in a 3-quart saucepan (optional) for blanching.
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Remove mushroom stems and clean caps using a vegetable brush. Slice into 3 mm (1/8 inch) slices.
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Peel and slice carrots. Chop green onion diagonally into 2-inch sections.
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Chop broccoli into bite-sized florets.
Cooking:
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Blanch broccoli in boiling water for 30 seconds. Drain and set aside.
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Heat 4 tsp (20 ml) oil in a wok over medium heat. Add green onion and sauté until fragrant.
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Add carrots and mushrooms. Stir-fry until mushrooms soften.
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Add blanched broccoli and mix well. Season with soy sauce, oyster sauce, and white pepper. Adjust salt to taste.
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Pour in 2 tbsp (30 ml) water. When the liquid boils, stir in the starch water to thicken the sauce and coat the vegetables evenly. Serve hot.
Notes
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Use a sharp knife for uniform slicing.
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Add red bell peppers or snow peas for more variety.
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Serve as a side dish or pair with rice or noodles for a light vegetarian meal.
