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15-Minute Pan with Mushrooms, Broccoli, and Carrots

A quick and healthy dish packed with flavorful vegetables, perfect for weeknight dinners or a quick lunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 250 g Champignons (sliced)
  • 200 g Broccoli (cut into florets)
  • 150 g Carrots (cut into thin strips)
Flavorings
  • 2 tablespoons Oil (e.g., olive oil)
  • 2 cloves Garlic (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)

Method
 

Preparation
  1. Wash the broccoli thoroughly and cut it into small florets. Slice the carrots into thin strips and the mushrooms into even slices.
Cooking
  1. 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).
  2. Add the mushroom slices to the pan and cook them for 3-4 minutes until they turn golden brown.
  3. 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.
  4. 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.
  5. Remove the pan from heat and serve the dish hot on a plate. Garnish with freshly chopped chives.

Notes

Ensure 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.