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Mushroom, Broccoli, and Carrot Skillet

A quick and savory one-pan dish featuring sautéed mushrooms, bright broccoli, and sweet carrots, glazed with a tasty soy-broth sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 250 g Champignons (in Scheiben geschnitten) Mushrooms provide the main flavor.
  • 200 g Brokkoli (in Röschen) Broccoli adds freshness and crunch.
  • 150 g Karotten (in dünne Streifen geschnitten) Carrots bring sweetness and color.
  • 2 EL Öl (z. B. Olivenöl) Use olive oil or another neutral cooking oil.
  • 2 Knoblauchzehen (gehackt) Garlic enhances the flavor.
  • 1 Zwiebel (fein gehackt) Onion adds sweetness.
  • 100 ml Gemüsebrühe Vegetable broth for glazing.
  • 2 EL Sojasauce Soy sauce adds umami.
  • 1 TL Sesamöl Added at the end for aroma.
  • Salz und Pfeffer nach Geschmack Season to taste.
  • Frischer Schnittlauch (gehackt, zum Garnieren) Use for garnish.

Method
 

Preparation
  1. Wash the broccoli well and cut it into small florets.
  2. Slice the carrots into thin strips.
  3. Slice the mushrooms into even pieces.
Cooking
  1. Heat the oil in a large skillet over medium heat.
  2. Add the finely chopped onion and garlic; sauté until the onion is translucent (about 2 minutes).
  3. Add the sliced mushrooms and cook until golden (3–4 minutes), stirring occasionally.
  4. Tip in the carrot strips and broccoli florets; cook until they begin to soften (3–4 minutes).
  5. Pour in the vegetable broth and soy sauce; stir and let simmer until the liquid reduces slightly (2–3 minutes).
  6. Season with salt and pepper, then stir in the sesame oil just before serving.

Notes

Store leftovers in an airtight container in the fridge. Reheat in a skillet or microwave until just hot.