Garlic Butter Stir-Fried Vegetables With Broccoli And Mushrooms (Print version)
Crisp broccoli, browned mushrooms, carrots, and garlic butter tossed in a light savory glaze for a fast vegetable side.
# Ingredients:
For the vegetables
01 -
3 cups (225 g) small broccoli florets
02 -
8 oz (225 g) cremini mushrooms, sliced
03 -
1 medium carrot, thinly sliced
04 -
1 tablespoon neutral oil
05 -
1/2 teaspoon kosher salt, divided
06 -
2 tablespoons (28 g) unsalted butter
07 -
4 garlic cloves, minced
For the glaze
08 -
1 tablespoon tamari or soy sauce
09 -
2 tablespoons water, plus 1 tablespoon more if needed
10 -
1 teaspoon cornstarch
11 -
1/4 teaspoon black pepper
12 -
1 teaspoon toasted sesame seeds, optional
13 -
2 scallions, thinly sliced, optional
# Instructions:
01 -
In a small bowl, whisk together tamari, 2 tablespoons water, cornstarch, and black pepper until smooth. Set it beside the stove.
02 -
Heat the oil in a wide skillet or wok over medium-high heat. Add the carrots and 1/4 teaspoon salt, then stir-fry for 2 minutes.
03 -
Add the mushrooms and remaining 1/4 teaspoon salt. Cook for 3-4 minutes, stirring often, until the mushrooms release moisture and begin to brown.
04 -
Add the broccoli florets and stir-fry for 3 minutes. If the pan is dry, add 1 tablespoon water and toss until the broccoli turns bright green and crisp-tender.
05 -
Lower the heat to medium. Add the butter and minced garlic, then toss for 45-60 seconds until the butter melts and the garlic smells fragrant.
06 -
Stir the glaze once more, pour it into the skillet, and toss for about 1 minute until the vegetables look glossy. Sprinkle with sesame seeds and scallions if using. Serve hot.
# Good to know:
01 -
Best served right away while the broccoli is crisp-tender.
02 -
Use tamari for a gluten-free version.
03 -
Chop the vegetables ahead, then cook just before serving.