Garlic Butter Stir-Fried Vegetables (Print Version)
Colorful vegetables tossed in garlic butter and soy sauce. Simple, savory, and ready in 15 minutes.
# Ingredients:
→ Stir-Fry
01 -
1 cup broccoli florets
02 -
0.5 cup carrots, thinly sliced
03 -
1 cup mushrooms, sliced
04 -
2 tablespoons unsalted butter or olive oil
05 -
2 cloves garlic, minced
06 -
0.25 teaspoon black pepper
07 -
0.25 teaspoon salt
→ Sauce
08 -
1 tablespoon soy sauce
09 -
1 teaspoon cornstarch (optional, for thickening)
10 -
2 tablespoons water
# Instructions:
01 -
In a small bowl, whisk together soy sauce, cornstarch, and water until smooth. Set aside.
02 -
Heat butter or olive oil in a large nonstick pan over medium-high heat. Add minced garlic and cook for about 30 seconds until aromatic.
03 -
Add sliced carrots and sauté for 2 minutes, stirring often.
04 -
Stir in broccoli florets and mushrooms, continuing to cook for 3 to 4 minutes until vegetables are tender yet crisp.
05 -
Pour the prepared sauce over the vegetables. Toss to evenly coat and cook for an additional minute until the sauce slightly thickens. Season with salt and black pepper.
06 -
Transfer the stir-fried vegetables to a serving plate. Garnish with sesame seeds if desired and serve immediately while warm.
# Notes:
01 -
For a dairy-free version, select olive oil instead of butter. Adjust vegetable selection based on seasonality for optimal freshness.