Broccoli, Carrot, and Mushroom Stir-Fry 

This quick and easy stir-fry is packed with fresh vegetables and a savory sauce that brings out their natural flavors. It's a perfect side dish or a light main course when paired with rice or noodles.

Ingredients:

For the Stir-Fry:
- 2 cups broccoli florets
- 1 large carrot, sliced thinly on the diagonal
- 1 cup mushrooms, sliced (shiitake, button, or cremini work well)
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 green onions, sliced (optional for garnish)
- Sesame seeds (optional for garnish)

For the Sauce:
- 3 tbsp soy sauce (low sodium preferred)
- 1 tbsp oyster sauce (or hoisin sauce for a vegetarian option)
- 1 tsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame oil
- 1 tsp honey or brown sugar
- 1/2 tsp chili flakes (optional, for heat)

Instructions:

1. Prepare the Sauce
   In a small bowl, mix together the soy sauce, oyster sauce, cornstarch mixture, sesame oil, honey (or brown sugar), and chili flakes (if using). Set aside.

2. Cook the Vegetables

   • Heat the vegetable (or sesame) oil in a large pan or wok over medium-high heat.
   • Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
   • Toss in the sliced carrots and stir-fry for about 2 minutes.
   • Add the broccoli florets and cook for another 2-3 minutes, stirring frequently.
   • Finally, add the sliced mushrooms and continue to stir-fry until tender but still crisp, about 2 more minutes.

3. Add the Sauce

   • Pour the sauce over the stir-fried vegetables, tossing everything to coat evenly.
   • Cook for another 1-2 minutes until the sauce thickens slightly and coats the vegetables well.

4. Garnish & Serve

   • Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
   • Serve hot as a side dish or over steamed rice or noodles for a complete meal.

Enjoy this flavorful, nutrient-packed stir-fry! 🥢✨