Garlic Butter Stir-Fried Vegetables (Print version)
Crisp-tender vegetables tossed in a glossy garlic butter sauce with a light savory finish, ready in about 20 minutes.
# Ingredients:
For the vegetables
01 -
2 tablespoons olive oil or avocado oil
02 -
2 cups (180 g) broccoli florets, bite-size
03 -
1 cup (110 g) carrots, thinly sliced
04 -
8 oz (225 g) cremini mushrooms, sliced
05 -
1 red bell pepper, thinly sliced
06 -
1 cup (100 g) snap peas, trimmed
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
For the garlic butter finish
09 -
3 tablespoons (42 g) unsalted butter
10 -
4 cloves garlic, minced
11 -
1 tablespoon tamari or gluten-free soy sauce
12 -
1 teaspoon fresh lemon juice
13 -
2 tablespoons chopped parsley or sliced scallions
14 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
Cut all vegetables before you heat the pan. Keep the broccoli small, slice the carrots thin, and pat everything dry so the vegetables sear instead of steam.
02 -
Heat the oil in a large wok or wide skillet over medium-high heat. Add broccoli, carrots, salt, and pepper. Stir-fry for 3-4 minutes until the broccoli turns bright green and the carrots start to soften.
03 -
Add the mushrooms and red bell pepper. Cook for 3 minutes, stirring often, until the mushrooms release moisture and begin to brown at the edges.
04 -
Stir in the snap peas and cook for 1-2 minutes. They should be bright green and still crisp.
05 -
Push the vegetables toward the sides of the pan and lower the heat to medium. Add the butter to the center. Once melted, stir in the garlic and red pepper flakes, if using, and cook for 30-45 seconds until fragrant.
06 -
Add the tamari and lemon juice. Toss everything for 30 seconds until glossy. Remove from the heat and finish with parsley or scallions. Serve hot.
# Good to know:
01 -
Best served right after cooking while the vegetables are crisp-tender.
02 -
Cook in batches if your skillet is smaller than 12 inches.
03 -
Use tamari or certified gluten-free soy sauce if cooking gluten-free.