Ginger
If you want a thicker glaze, whisk in the cornstarch slurry.
4. Sauté the Mushrooms
Heat 1 tablespoon of oil in a skillet or wok over medium-high heat.
Add mushrooms and cook for 4–5 minutes until they release their moisture and turn golden brown.
5. Add Carrots and Aromatics
Add the sliced carrots and onions. Stir-fry for 2–3 minutes until they begin to soften.
6. Add the Broccoli
Drain the broccoli from the ice bath and add it to the pan. Stir well.
7. Pour in the Sauce
Add the garlic-soy sauce mixture and toss the vegetables to coat.
Cook for 2–3 more minutes until the sauce slightly thickens and everything is glossy and fragrant.
8. Finish and Serve
Sprinkle with black pepper and sesame seeds.
Serve hot as a side dish or pair with:
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White or brown rice
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Noodles
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Grilled chicken or tofu
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Quinoa
🍽 Serving Suggestions
This dish pairs beautifully with:
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Teriyaki chicken
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Grilled salmon
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Fried rice
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Asian noodles
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Stir-fried tofu
It also works great as a healthy meal-prep option.
🌱 Recipe Variations
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Spicy version: Add crushed chili flakes or sriracha.
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Vegan: Use soy sauce + maple syrup and skip oyster sauce.
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High-protein: Add sliced chicken, shrimp, or tofu.
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Low-sodium: Replace soy sauce with coconut aminos.
