🥦 Broccoli, Carrot, and Mushroom Stir-Fry
Mediterranean Style
🌿 Description
This Broccoli, Carrot, and Mushroom Stir-Fry brings together crisp-tender vegetables tossed in garlic, olive oil, and bright Mediterranean seasonings. Unlike heavy soy-based stir-fries, this version leans on lemon, herbs, and a touch of umami for a clean, vibrant dish that works as a side or a wholesome plant-based main.
🛒 Ingredients (Serves 4)
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3 cups broccoli florets
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2 medium carrots, thinly sliced
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2 cups mushrooms (button or cremini), sliced
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3 tbsp extra-virgin olive oil
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4 cloves garlic, minced
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½ tsp paprika
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½ tsp dried oregano or thyme
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Salt & black pepper, to taste
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Juice of ½ lemon
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2 tbsp fresh parsley or basil, chopped
Optional Add-Ins
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1 tbsp soy sauce or tamari (optional, for extra umami)
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Chili flakes for heat
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Toasted pine nuts or almonds for crunch
👩🍳 Instructions
1️⃣ Prep the Vegetables
Wash and cut all vegetables evenly for quick cooking.
2️⃣ Heat the Pan
Heat olive oil in a large skillet or wok over medium-high heat.
3️⃣ Cook the Vegetables
Add carrots first and stir-fry 2 minutes.
Add broccoli and cook 3–4 minutes until bright green.
Add mushrooms and cook 3 minutes until tender and lightly browned.
4️⃣ Add Flavor
Stir in garlic, paprika, oregano, salt, pepper, and soy sauce (if using). Cook 30 seconds until fragrant.
5️⃣ Finish
Remove from heat. Add lemon juice and fresh herbs. Toss well.
🍽️ Serving Suggestions
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Serve over quinoa, couscous, or brown rice
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Add grilled chicken, shrimp, or chickpeas for protein
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Enjoy warm or at room temperature
❓ Q & A
Q: Is this stir-fry vegan?
A: Yes—100% plant-based as written.
Q: Can I make it ahead of time?
A: Yes. Store in the fridge for up to 3 days.
Q: How do I keep the veggies crisp?
A: Use high heat and don’t overcrowd the pan.
Q: Can I add sauce?
A: A drizzle of tahini-lemon or garlic yogurt sauce works beautifully.
Q: Is this gluten-free?
A: Yes—just skip soy sauce or use tamari.
