For a vegetarian option, substitute vegetable bouillon granules for chicken bouillon. To add protein, consider including tofu or cooked chicken in the stir-fry. Feel free to experiment with other vegetables such as bell peppers, snow peas, or mushrooms. Make sure your wok or skillet is very hot before adding the vegetables for optimal stir-frying results. Blanching the vegetables ahead of time ensures they retain their vibrant color and crisp-tender texture.
Broccoli and Carrot Stir Fry
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PREP TIME10 mins
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COOK TIME16 mins
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TOTAL TIME26 mins
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SERVING5 People
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VIEWS27
Elevate your side dish game with this vibrant and nutritious Broccoli and Carrot Stir-Fry. Crisp-tender vegetables are tossed in a savory glaze, creating a symphony of flavors and textures that will complement any main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol0 mg
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium147 mg
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Sugar2 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the broccoli by blanching: Bring a large pot of lightly salted water to a rolling boil. Add the broccoli florets and cook, uncovered, until they turn bright green (approximately 2 minutes). Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Let sit for several minutes, then drain thoroughly. (5 minutes)
02
StepBlanch the carrots: Return the water in the pot to a boil. Add the sliced carrots and cook for 1 minute. Drain well. (3 minutes)
03
StepPrepare the sauce: In a small bowl, whisk together the cold water and cornstarch until smooth. Add the chicken bouillon granules (if using) and salt to taste. Mix until well combined. (2 minutes)
04
StepStir-fry the vegetables: Heat the peanut oil in a wok or large skillet over high heat until shimmering. Add the blanched broccoli and carrots and stir-fry for 2 minutes, ensuring they are heated through. (5 minutes)
05
StepAdd the sauce: Pour the cornstarch mixture over the vegetables. Cook and stir continuously until the sauce thickens and evenly coats the broccoli and carrots (1-2 minutes). Serve immediately.
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RECIPE REVIEWS
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Please Rate
Clare Schaden
Apr 20, 2025This recipe is so quick and easy! I love how the broccoli stays nice and crisp.
Krista Predovic
Apr 3, 2025I didn't have peanut oil, so I used sesame oil and it was still delicious.
Maude Kris
Mar 28, 2025My kids actually ate their vegetables! A definite win!
Odell Sawayn
Mar 24, 2025The sauce is simple but flavorful. I added a little ginger to mine for extra zing.
Rodger Jenkinsbeahan
Mar 20, 2025The ice bath trick really works! My broccoli was perfectly cooked.