Garlic Butter Stir-Fried Vegetables
A vibrant medley of crisp vegetables sautéed in rich garlic butter, perfect for busy weeknights or a healthy side dish.
Servings: 4 servings
Calories: 150kcal
Ingredients
Vegetables
- 1 cup broccoli florets Packed with nutrients and earthy flavor.
- 1/2 cup carrots, thinly sliced Add sweetness and bright color.
- 1 cup mushrooms, sliced Adds hearty texture and umami flavor.
Cooking Ingredients
- 2 tablespoons butter or olive oil Rich flavor of butter or healthy olive oil.
- 2 cloves garlic, minced The star ingredient for flavor.
- 1 tablespoon soy sauce Adds a savory kick.
- 1 teaspoon cornstarch (optional) Use for thickening the sauce.
- 2 tablespoons water Used to dissolve the cornstarch.
- 1/4 teaspoon black pepper A hint of spice.
- 1/4 teaspoon salt Season to taste.
Instructions
Preparation
- In a small bowl, mix together the soy sauce, cornstarch, and water. Stir until smooth and set it aside.
- Heat the butter or olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds, until fragrant and slightly golden.
Cooking
- Add the sliced carrots to the skillet and cook for 2 minutes, stirring occasionally.
- Stir in the broccoli and sliced mushrooms, cooking for another 3-4 minutes, until the vegetables are tender yet still crisp.
- Pour in the prepared sauce and toss the vegetables to ensure they are evenly coated. Cook for an additional minute until the sauce slightly thickens.
- Transfer the stir-fried vegetables to a serving plate. Garnish with sesame seeds if desired. Serve warm.
Notes
Customize with different vegetables, add protein, adjust sauce for zest, and ensure crispiness by not overcrowding the pan.