Garlic Butter Stir-Fried Vegetables
A colorful, aromatic dish packed with fresh veggies, enveloped in a rich garlic butter sauce, perfect for quick weeknight meals.
Servings: 4 servings
Calories: 150kcal
Ingredients
For the Stir-Fry
- 1 cup broccoli florets fresh and crisp for that satisfying crunch
- 1/2 cup carrots, thinly sliced sweet and colorful for added texture
- 1 cup mushrooms, sliced earthy and umami-rich
- 2 tablespoons butter or olive oil for a luscious base
- 2 cloves garlic, minced boosting flavors with its fragrant aroma
- 1 tablespoon soy sauce for a salty depth
- 1 teaspoon cornstarch optional, for thickening the sauce
- 2 tablespoons water to help create that delicious sauce
- 1/4 teaspoon black pepper for a hint of spice
- 1/4 teaspoon salt to enhance all the flavors
Instructions
Preparation
- In a small bowl, mix together the soy sauce, cornstarch, and water. Set it aside.
Cooking
- Heat the butter or olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant and golden.
- Add the sliced carrots and cook for 2 minutes, stirring occasionally.
- Stir in the broccoli florets and sliced mushrooms, cooking for another 3-4 minutes until they are tender yet still crunchy.
- Pour the pre-prepared sauce over the vegetables and toss to coat evenly.
- Cook for one additional minute until the sauce thickens slightly.
- Transfer to a serving plate. Garnish with sesame seeds if desired.
Notes
For a spicy kick, add a pinch of red pepper flakes. Swap vegetables based on preference. To save leftovers, store in an airtight container for up to three days.