Garlic Butter Stir-Fried Vegetables
A quick and nutritious dish featuring fresh vegetables stir-fried in a rich garlic butter sauce, perfect for busy weeknights or as a colorful side dish.
Servings: 4 servings
Calories: 150kcal
Ingredients
Vegetables
- 1 cup broccoli florets Crisp and vibrant, packing a nutritious punch.
- 1/2 cup carrots, thinly sliced Sweet, crunchy, and brightly colored for visual appeal.
- 1 cup mushrooms, sliced Earthy and tender, adding depth to the dish.
Sauce and Seasoning
- 2 tablespoons butter or olive oil Rich and smooth, enhancing the overall flavor.
- 2 cloves garlic, minced Aromatic and bold, infusing the vegetables with a warm essence.
- 1 tablespoon soy sauce Adds umami goodness and brown color.
- 1 teaspoon cornstarch (optional, for thickening) A helpful thickener to create a glossy sauce.
- 2 tablespoons water Needed to help combine the ingredients.
- 1/4 teaspoon black pepper A touch of spice to elevate the flavor.
- 1/4 teaspoon salt To enhance the natural flavors of the vegetables.
Instructions
Preparation
- In a small bowl, mix together the soy sauce, cornstarch, and water. Stir until smooth and set aside.
Cooking
- Heat the butter or olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the thinly sliced carrots to the skillet and cook for about 2 minutes, stirring occasionally.
- Toss in the broccoli florets and sliced mushrooms. Stir-fry for an additional 3-4 minutes.
- Pour in the prepared sauce and cook for an additional minute, allowing it to thicken.
- Transfer to a serving plate and garnish with sesame seeds if desired. Serve warm.
Notes
For an extra burst of flavor, try adding a splash of lemon juice or chili flakes. Store leftovers in an airtight container for up to three days.