Description
A quick and flavorful Garlic Butter Stir-Fried Vegetables recipe featuring a colorful medley of fresh broccoli, bell peppers, snap peas, carrots, and mushrooms sautéed in rich butter and garlic for a delicious and healthy side dish or light meal.
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
Seasonings & Sauces
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1 tsp soy sauce or lemon juice
Instructions
- Prepare the pan: Melt butter in a large skillet or wok over medium heat to create a flavorful base for the vegetables.
- Sauté garlic: Add minced garlic and cook for 1–2 minutes until fragrant but not browned, infusing the butter with its aroma.
- Add vegetables: Incorporate broccoli florets, sliced bell peppers, snap peas, thinly sliced carrots, and sliced mushrooms into the pan.
- Stir-fry veggies: Cook the vegetables for 5–7 minutes, stirring frequently until they become crisp-tender, maintaining their vibrant color and texture.
- Season: Sprinkle salt and pepper to taste and optionally drizzle with soy sauce or lemon juice to enhance the flavor profile.
- Combine flavors: Toss everything well and cook for an additional minute to fully integrate the seasonings.
- Serve: Remove from heat and serve immediately as a side dish or over rice or quinoa for a nutritious light meal.
Notes
- Use unsalted butter to control the salt level in this dish.
- Feel free to swap snap peas with green beans or other favorite vegetables depending on availability.
- Adjust cooking time slightly if you prefer softer or crunchier vegetables.
- To make it vegan, substitute butter with olive oil or vegan butter.
- This dish pairs well with grains like rice, quinoa, or noodles for a complete meal.
