Garlic Butter Stir-Fried Vegetables

This garlic butter stir-fried vegetables recipe is my go-to for a quick weeknight side and sometimes it even steals the show as my main meal I love how just a handful of ingredients and a sizzling pan bring out the best in each vegetable making dinner vibrant and satisfying in minutes

I first whipped this up after a busy workday when I wanted something fast and healthy The aroma of garlic in butter had my family circling the kitchen before it even made it to the table

• Broccoli florets: for a hearty bite choose deep green fresh crowns for best texture
• Carrots: sliced thinly add natural sweetness and color look for firm carrots without blemishes
• Mushrooms: sliced for earthy flavor cremini or white mushrooms both work pick dry caps with no mushy spots
• Butter or olive oil: as the base pick unsalted butter or a fruity olive oil if you prefer dairy free
• Garlic: minced for punchy flavor use fresh cloves for the brightest taste
• Soy sauce: adds umami and a salty kick opt for low sodium for more control
• Cornstarch: helps thicken the sauce and coat the veggies for a glossy finish organic if possible
• Water: to blend the sauce and ensure silky texture filtered is best
• Black pepper: for heat choose freshly ground if available
• Salt: brings out the vegetables natural flavors go easy since the soy adds saltiness

I find the fresher my veggies the sweeter and crisper the final dish Shop local if you can

Step-by-Step Instructions

Prepare the Sauce:

Mix soy sauce cornstarch and water in a small bowl until smooth No lumps means it will coat everything nicely Set aside

Sauté the Aromatics:

Warm butter or olive oil in a large skillet over medium high heat Once melted and shimmering add minced garlic Stir constantly for one minute until the kitchen smells inviting but do not let it burn

Cook the Veggies:

Add carrots first since they need a bit more time Toss continuously for around two minutes to soften edges Now add broccoli and mushrooms stirring often Keep everything moving so nothing scorches Cook three to four minutes until broccoli turns vivid green and mushrooms release their juices Vegetables should be crisp tender not mushy

Add the Sauce:

Pour in your pre mixed soy mixture Stir well so every veggie is coated evenly Let it bubble for about a minute The sauce will thicken just enough to glaze each bite

Serve and Enjoy:

Transfer immediately to your favorite serving dish If feeling fancy top with sesame seeds Serve warm as the butter and sauce aromatics are best enjoyed right away

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Using local carrots I picked from the market brought this dish to a new level Of all the ingredients fresh garlic remains my favorite and I remember my grandmother insisting that every good stir fry starts with a generous handful of garlic chopped by hand

Storage Tips

Let leftovers cool before storing Refrigerate in a sealed container for up to three days I find reheating in a skillet over medium heat revives both texture and flavor best but a minute or two in the microwave will also do If you have extra sauce drizzle it over leftover rice or chicken for another speedy meal

Ingredient Substitutions

Almost any vegetable works so use what needs using up Snap peas red bell pepper or baby corn are all wonderful additions For a dairy free version choose olive oil or avocado oil instead of butter Tamari or coconut aminos can swap in for soy sauce if gluten free is needed

Serving Suggestions

Pile the veggies over steamed jasmine rice for a classic bowl or toss with cooked noodles for extra comfort They are excellent with grilled tofu or a fried egg on top Sprinkle fresh herbs like cilantro or green onion at the table for an extra pop I especially love a crack of more black pepper with my serving

Cultural Context

Stir frying is at the heart of many Asian cuisines and has become a beloved method worldwide for its speed and ability to highlight fresh produce This dish takes that time honored technique and brings it to everyday kitchens with simple grocery store ingredients The garlic butter element borrows from Western flavors making it especially family friendly

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I always keep a stash of pre cut vegetables in my fridge so I can make this in a flash The sizzle of garlic hitting the hot butter never fails to make me smile and reminds me of cozy dinners at home

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Frequently Asked Questions

→ Can I use other vegetables in this stir-fry?

Yes, bell peppers, snap peas, or zucchini work well. Adjust cooking times to keep vegetables tender-crisp.

→ What’s the best substitute for butter?

Olive oil gives great flavor and keeps the dish dairy-free. You can also try coconut or avocado oil.

→ Is cornstarch required for the sauce?

No, cornstarch simply thickens the sauce slightly. The stir-fry is delicious with or without it.

→ How can I make this a complete meal?

Add tofu, chicken, or shrimp for protein. Serve over rice or noodles for a heartier dish.

→ Can I prepare this ahead of time?

It’s best enjoyed fresh, but you can prep vegetables in advance. Reheat gently to keep them crisp.