Enjoy vibrant, tender-crisp vegetables infused with aromatic garlic and buttery richness. This quick stir-fry brings together broccoli, carrots, and mushrooms in a simple savory sauce that coats every bite. With minimal prep and a fast cook time, it’s an easy side dish that can also stand alone as a light, satisfying meal.
Why You’ll Love This Recipe
This dish is the perfect blend of speed, flavor, and freshness. The buttery garlic base makes the vegetables irresistible, while the quick stir-fry technique keeps them crisp and bright. It’s highly customizable and works beautifully with pantry staples or whatever produce you have on hand. Whether paired with rice, noodles, or enjoyed as is, this recipe delivers delicious results with very little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup broccoli florets
0.5 cup carrots, thinly sliced
1 cup mushrooms, sliced
2 tablespoons unsalted butter or olive oil
2 cloves garlic, minced
0.25 teaspoon black pepper
0.25 teaspoon salt
In a small bowl, whisk together soy sauce, cornstarch, and water until smooth. Set aside.
Heat butter or olive oil in a large skillet over medium-high heat. Add garlic and sauté for about 30 seconds until fragrant.
Add sliced carrots and cook for 2 minutes, stirring frequently.
Add broccoli florets and mushrooms. Continue cooking for 3 to 4 minutes, stirring often, until vegetables are tender-crisp.
Pour the prepared sauce over the vegetables. Toss to coat evenly and cook for about 1 minute until the sauce slightly thickens. Season with salt and black pepper.
Transfer to a serving plate and serve warm. Garnish with sesame seeds if desired.
Servings and timing
This recipe yields 2 servings (generous side portions).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Swap in snap peas, red bell peppers, zucchini, or baby corn for added color and crunch.
Use tamari or coconut aminos instead of soy sauce if you prefer a gluten-free option.
Add tofu for extra protein to turn it into a complete meal.
Use avocado oil or olive oil for a dairy-free version.
Add a squeeze of lemon juice or a sprinkle of chili flakes for brightness or heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best texture, reheat in a skillet over medium heat for 2 to 3 minutes.
Microwave reheating works as well—heat for 1 to 1½ minutes, stirring halfway through.
FAQs
Can I add more vegetables to this stir-fry?
Yes, you can add any quick-cooking vegetables such as bell peppers, snap peas, or zucchini.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid excess moisture.
Is butter necessary?
No, you can replace butter with olive oil or avocado oil for a dairy-free version.
Can I double the recipe?
Absolutely—just use a larger pan or cook in batches to avoid steaming the vegetables.
How do I keep the vegetables crisp?
Cook over medium-high heat and avoid overcrowding the pan.
Can I make the sauce thicker?
Increase the cornstarch to 2 teaspoons for a more pronounced glaze.
Can this be served as a main dish?
Yes, pair it with rice, noodles, or add tofu for more substance.
Is soy sauce the only seasoning needed?
Soy sauce provides umami, but you may add spices such as chili powder, paprika, or ginger.
Can I prepare the vegetables ahead of time?
Yes, prep them up to 24 hours ahead and store them in the refrigerator.
How do I prevent the garlic from burning?
Add garlic once the butter or oil is hot but keep the heat controlled and stir continuously.
Conclusion
This garlic butter stir-fried vegetable dish delivers rich flavor, fresh texture, and an effortless cooking experience. With simple ingredients and quick preparation, it’s an ideal recipe for busy days, nutritious meals, or whenever you want a vibrant vegetable side that tastes incredibly satisfying.
