Garlic Mushroom Veggie Stir Fry
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Mushrooms and colourful vegetables flash-fried with garlic soy — quick mushroom stir fry.
A quick stir fry of mushrooms, capsicum and broccoli with a lot of garlic. It takes ten minutes in a hot wok. Keep the vegetables crisp and finish with soy and pepper.
Ingredients
How to Make It
Hot wok garlic.
Add mushrooms veg.
Season; serve crisp-tender.
Nutrition per serving
* Approximate values per serving
Health Benefits
Low-calorie vegetable stir fry. Little oil; high veg volume.
High heat and a short cook keep the vegetables crunchy. Garlic and soy do the flavouring, so there is no need for a heavy sauce.
Pro Tips
- →Hot wok.
- →Don’t overcook.
- →Serve immediate.
- →Heat the pan before adding oil, and heat the oil before adding garlic.
- →Add broccoli first, since it takes the longest.
- →Stop cooking when the vegetables are bright and still firm.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Sesame.
- 2Chilli flakes.
- 3Add cubed paneer or tofu and serve over rice for a full meal.
Frequently Asked Questions
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