Description
A quick and flavorful Garlic Butter Stir-Fried Vegetables recipe combining fresh broccoli, bell peppers, snap peas, carrots, and mushrooms sautéed in fragrant garlic butter. Perfect as a healthy side dish or a light main when served over rice or quinoa.
Ingredients
Scale
Vegetables
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup snap peas or green beans
- 1 medium carrot, thinly sliced
- 1/2 cup sliced mushrooms
Seasoning
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1 tsp soy sauce or lemon juice
Instructions
- Melt Butter: Heat 2 tablespoons of unsalted butter in a large skillet or wok over medium heat until fully melted and starting to shimmer.
- Sauté Garlic: Add the minced garlic to the pan and sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned to avoid bitterness.
- Add Vegetables: Incorporate broccoli florets, sliced bell peppers, snap peas, sliced carrots, and mushrooms into the skillet.
- Stir-Fry Vegetables: Continuously stir-fry the vegetables for 5 to 7 minutes, allowing them to become crisp-tender, maintaining their vibrant color and slight crunch.
- Season: Season the stir-fried vegetables with salt and pepper to taste. If desired, add 1 teaspoon of soy sauce or a splash of lemon juice to enhance flavor.
- Final Toss: Toss everything well to evenly distribute the seasoning and cook for an additional minute to meld the flavors.
- Serve: Remove from heat and serve immediately as a delicious side dish or over rice or quinoa for a light, healthy meal.
Notes
- Ensure garlic does not brown to keep the flavor mellow and tasty.
- Vegetables should remain crisp-tender; do not overcook to preserve nutrients and texture.
- Optional soy sauce adds umami; lemon juice brightens the dish for a fresher taste.
- Feel free to swap in other preferred vegetables like zucchini or asparagus.
- This dish pairs well with grains like quinoa or brown rice for a complete meal.
