🧄 Garlic Butter Stir-Fried Vegetables
A fast, flavorful side dish that works with almost any protein — ready in about 10 minutes.
🥦 Ingredients (Serves 3–4)
- 2 tbsp butter
- 1 tbsp olive oil (helps prevent burning)
- 4 cloves garlic, minced
- 4 cups mixed vegetables (broccoli, carrots, bell peppers, zucchini, snap peas, mushrooms)
- Salt & black pepper to taste
- Optional: red pepper flakes, squeeze of lemon, grated Parmesan
🔥 Instructions
- Heat pan: Use a large skillet or wok over medium-high heat.
- Melt butter + oil: Add both to the pan.
- Add garlic: Sauté 30 seconds until fragrant (don’t let it brown).
- Add vegetables: Stir-fry 5–7 minutes, tossing frequently.
- Cook firmer veggies (carrots, broccoli) first if needed.
- Season: Add salt, pepper, and optional red pepper flakes.
- Finish: Remove from heat and add a squeeze of lemon or sprinkle of Parmesan if desired.
🥕 Best Vegetable Combinations
- Broccoli + carrots + snap peas
- Zucchini + mushrooms + bell peppers
- Green beans + cherry tomatoes + onions
💡 Tips for Perfect Stir-Fry
- Keep vegetables similar in size for even cooking.
- Don’t overcrowd the pan (cook in batches if needed).
- For extra flavor, add a splash of soy sauce or balsamic vinegar at the end.
If you’d like, I can suggest protein pairings (chicken, shrimp, tofu) or turn this into a full one-pan meal.
