Broccoli, Carrot, and Mushroom Stir-Fry

Broccoli, Carrot, and Mushroom Stir-Fry

• 2 cups broccoli florets
• 1 large carrot, julienned or thinly sliced
• 1 cup mushrooms, sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey or brown sugar
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Sesame seeds for garnish

Instructions:

• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the garlic and ginger, cooking for 1 minute until fragrant.
• Add the broccoli, carrots, and mushrooms to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
• In a small bowl, mix the soy sauce, sesame oil, and honey (or brown sugar). If using cornstarch, add it to the sauce mixture.
• Pour the sauce over the vegetables and stir well to coat. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
• Remove from heat, garnish with sesame seeds, and serve hot as a side or over rice or noodles.