Carrot Mushroom Stir-Fry

The recipe Sunday was carrot mushroom stir-fry — sliced carrots and mushrooms in a soy-ginger sauce, served as a side or over rice.

The recipe is below.

Carrot Mushroom Stir-Fry

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Ingredients

• 2 tablespoons vegetable oil or olive oil
• 3 medium carrots, peeled and thinly sliced on the diagonal
• 8 oz mushrooms, sliced (button or cremini)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or hoisin for vegetarian)
• 1 teaspoon sesame oil
• 1/2 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced, for garnish
• Cooked rice, for serving

Instructions

1. Prep your vegetables. Slice carrots thinly on the diagonal so they cook quickly and evenly. Slice mushrooms and set aside. Mince garlic and grate ginger.
2. Heat the pan. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it get hot — about 30 seconds.
3. Cook the carrots. Add the sliced carrots to the hot pan. Stir-fry for 4–5 minutes, stirring frequently, until they begin to soften but still have a little bite.
4. Add the mushrooms. Add the sliced mushrooms to the pan and continue stir-frying for 3–4 minutes, until the mushrooms are tender and any liquid they release has mostly evaporated.
5. Add aromatics. Push vegetables to the edges of the pan, add a tiny drizzle of oil to the center if needed, then add the garlic and ginger. Cook for 30 seconds until fragrant, then stir everything together.
6. Sauce it. Add the soy sauce and oyster sauce, stirring to coat all the vegetables. Pour in the cornstarch slurry and stir continuously for 1–2 minutes until the sauce thickens and clings to the vegetables.
7. Finish and serve. Remove from heat, drizzle with sesame oil, and toss to combine. Serve immediately over cooked rice and garnish with sliced green onions.

Nutrition (per serving)

Calories: 130 | Protein: 3g | Fat: 8g | Carbs: 13g | Fiber: 3g | Sodium: 540mg