why make this recipe
This 15-Minute Pan with Mushrooms, Broccoli, and Carrots is perfect for busy days. It cooks quickly and offers a healthy meal packed with vegetables. Not only is it nutritious, but it’s also colorful and full of flavor. This recipe is great for weeknight dinners or a quick lunch, allowing you to enjoy fresh produce in no time.
how to make 15-Minute Pan with Mushrooms, Broccoli, and Carrots
Ingredients :
- 250 g Champignons (sliced)
- 200 g Broccoli (cut into florets)
- 150 g Carrots (cut into thin strips)
- 2 tablespoons Oil (e.g., olive oil)
- 2 Garlic cloves (chopped)
- 1 Onion (finely chopped)
- 100 ml Vegetable broth
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- Salt and pepper to taste
- Fresh chives (chopped, for garnish)
Directions :
- Wash the broccoli thoroughly and cut it into small florets. Slice the carrots into thin strips and the mushrooms into even slices.
- Heat the oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent (about 2 minutes).
- Add the mushroom slices to the pan and cook them for 3-4 minutes until they turn golden brown.
- Add the carrot strips and broccoli florets to the pan. Sauté the vegetables for another 3-4 minutes until they are slightly soft but still firm.
- Pour the vegetable broth and soy sauce into the pan. Stir everything well and let the mixture simmer for a couple of minutes until the liquid reduces a bit (about 2-3 minutes). Season with salt, pepper, and a drizzle of sesame oil to taste.
- Remove the pan from heat and serve the dish hot on a plate. Garnish with freshly chopped chives.
how to serve 15-Minute Pan with Mushrooms, Broccoli, and Carrots
You can serve this dish hot on its own or with a side of rice or noodles. It also pairs well with tofu or grilled chicken for added protein. Garnishing with fresh chives adds a nice pop of color and flavor.
how to store 15-Minute Pan with Mushrooms, Broccoli, and Carrots
To store leftovers, let the dish cool completely. Then, place it in an airtight container and refrigerate. It will keep well for up to 3 days. Reheat in a pan or microwave before serving again.
tips to make 15-Minute Pan with Mushrooms, Broccoli, and Carrots
- Make sure to cut all vegetables into similar sizes to ensure even cooking.
- Feel free to add other vegetables like bell peppers or snap peas for more variety.
- To make it a complete meal, add your favorite protein like shrimp, chicken, or tofu.
variation
For a vegan option, simply skip any meat additions. You can also use gluten-free soy sauce if you prefer a gluten-free dish.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables instead of fresh ones. Just be sure to thaw and drain them before cooking.
2. How can I make it spicier?
For a spicier version, add red pepper flakes or a splash of sriracha sauce while cooking.
3. Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prep as it stores well in the fridge and is easy to reheat.
15-Minute Pan with Mushrooms, Broccoli, and Carrots
Ingredients
Method
- Wash the broccoli thoroughly and cut it into small florets. Slice the carrots into thin strips and the mushrooms into even slices.
- Heat the oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent (about 2 minutes).
- Add the mushroom slices to the pan and cook them for 3-4 minutes until they turn golden brown.
- Add the carrot strips and broccoli florets to the pan. Sauté the vegetables for another 3-4 minutes until they are slightly soft but still firm.
- Pour the vegetable broth and soy sauce into the pan. Stir everything well and let the mixture simmer for a couple of minutes until the liquid reduces a bit (about 2-3 minutes). Season with salt, pepper, and a drizzle of sesame oil to taste.
- Remove the pan from heat and serve the dish hot on a plate. Garnish with freshly chopped chives.