Name: Garlic Butter Stir-Fried Vegetables Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 4 garlic cloves (minced); 1 cup broccoli florets; 1 cup sliced carrots; 1 red bell pepper (sliced); 1 zucchini (sliced); 1/2 cup snap peas or green beans; Salt and pepper to taste; 1 tablespoon soy sauce (optional); 1 teaspoon lemon juice or zest (optional for brightness); Chopped parsley for garnish (optional)

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If you’re looking for an effortless way to elevate your vegetable game, Garlic Butter Stir-Fried Vegetables is exactly what your dinner routine needs. This dazzling combination of crisp, colorful veggies gets tossed with fragrant garlic, butter, and just the right hint of seasoning—making every bite taste anything but ordinary. Whether you’re searching for the perfect healthy side or an easy vegetarian main, this dish doesn’t just deliver on flavor; it brings sunshine to your plate and disappears fast from even the pickiest tables!

Garlic Butter Stir-Fried Vegetables Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely love about this recipe is how the simplest ingredients can create the most vibrant flavors. Each component has a starring role in building that glorious taste, crunch, and color you crave in Garlic Butter Stir-Fried Vegetables. Here’s what you’ll need—and exactly why each is so essential:

Unsalted butter (2 tablespoons): It’s the luscious base for this dish and brings that classic, creamy richness to every veggie bite.
Olive oil (1 tablespoon): Helps prevent the butter from burning while adding a gentle fruitiness to the mix.
Garlic, minced (4 cloves): The superstar! Fresh garlic infuses the veggies with irresistible aroma and deep flavor.
Broccoli florets (1 cup): Adds crunch and soaks up the tasty garlic butter.
Carrots, sliced (1 cup): Their natural sweetness balances the savory richness of the dish.
Red bell pepper, sliced (1): Bold color, juicy texture, and a slight sweetness—these just pop in your mouth.
Zucchini, sliced (1): Softens gently and adds a delicate, buttery note when stir-fried.
Snap peas or green beans (1/2 cup): These offer a burst of freshness and that addictive snap with every bite.
Salt and pepper, to taste: Balances and enhances all the flavors—definitely don’t skip this step!
Soy sauce (1 tablespoon, optional): Adds extra umami for those who want a savory boost.
Lemon juice or zest (1 teaspoon, optional): Lifts the veggies with a pop of brightness to tie it all together.
Chopped parsley for garnish (optional): A fresh and vibrant finishing touch if you have some on hand.

How to Make Garlic Butter Stir-Fried Vegetables

Step 1: Get Your Pan Ready

Start by heating a large skillet or wok over medium-high heat. Add the unsalted butter along with the olive oil, letting them melt together until the butter begins to sizzle. The olive oil keeps the butter from browning too quickly, so you get a golden, flavorful base (not burnt bits!).

Step 2: Sauté the Garlic

Once your fats are shimmering, toss in the minced garlic. Stir it constantly for about 30 seconds, just until it’s gorgeously fragrant. Keep a close eye—garlic turns bitter if overcooked, so resist the urge to walk away at this stage!

Step 3: Add the Dense Veggies

First in the pan are the carrots and broccoli. These guys are a bit firmer and need a head start. Stir-fry them for 2 to 3 minutes, just until they’re starting to become crisp-tender and taking in all that garlicky butter goodness.

Step 4: Pile in the Rest

Now, toss in the red bell pepper, zucchini, and snap peas (or green beans). Keep everything moving in the pan, tossing and stirring for another 4 to 5 minutes. You want the vegetables vibrant and just tender yet still full of that signature stir-fry crunch.

Step 5: Season to Perfection

It’s time to bring these Garlic Butter Stir-Fried Vegetables fully to life. Sprinkle with salt and pepper to taste. For an extra flavor punch, stir in soy sauce and a hit of lemon juice or zest if you like things bright and zesty. Toss until every veggie is glossy and well-coated.

Step 6: Serve and Garnish

Take the pan off heat. Scatter some chopped parsley on top for freshness and a little extra color. Your Garlic Butter Stir-Fried Vegetables are now ready to steal the spotlight on your table!

How to Serve Garlic Butter Stir-Fried Vegetables

Garnishes

A handful of freshly chopped parsley is classic, but you could also try a sprinkle of parmesan for richness or a few red pepper flakes for a touch of gentle heat. Don’t underestimate a squeeze of lemon over the top—it amplifies all those gorgeous flavors.

Side Dishes

These vegetables love company! Serve them alongside a fluffy bowl of steamed rice or quinoa, or nestle them next to grilled chicken, shrimp, or tofu. Their buttery, garlicky sauce is delicious drizzled over almost anything.

Creative Ways to Present

For a fun twist, mound your Garlic Butter Stir-Fried Vegetables on toasted crostini for a party snack, stuff them into a warm pita with hummus for lunch, or use them as a hearty topping over a baked potato for a comforting meal.

Make Ahead and Storage

Storing Leftovers

Any leftover Garlic Butter Stir-Fried Vegetables can be stored in an airtight container in the fridge for up to 3 days. Let the veggies cool before storing to help preserve their texture and prevent sogginess.

Freezing

You can freeze the cooked veggies if you like, though they might soften a bit upon thawing. Simply spread out the cooled vegetables on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months.

Reheating

To bring your Garlic Butter Stir-Fried Vegetables back to life, reheat gently in a skillet over medium heat, adding a splash of water or extra butter if needed. They warm up beautifully in the microwave too, just cover loosely and heat in short bursts until hot.

FAQs

What other vegetables can I use in Garlic Butter Stir-Fried Vegetables?

You can absolutely swap in your favorites! Try asparagus, mushrooms, cauliflower, or even thinly sliced Brussels sprouts—this recipe is endlessly adaptable to what you have on hand.

Can I make Garlic Butter Stir-Fried Vegetables vegan?

Definitely. Replace the butter with a plant-based butter or add another tablespoon of olive oil and you’ll still get deliciously rich, flavorful veggies—vegan-friendly and scrumptious.

Is it possible to make this dish gluten-free?

Yes—just be sure to use a gluten-free soy sauce or leave it out entirely. All the remaining ingredients are naturally gluten-free, so you can serve this to anyone with dietary needs without worry.

How do I keep the vegetables from getting soggy?

The secret is high heat and quick cooking. Don’t overcrowd your pan, stir often, and remove the veggies from the heat as soon as they’re bright and still a bit crisp. This way, you lock in both texture and flavor.

Can I double the recipe?

Absolutely! Just be sure to use a very large skillet or work in batches so each vegetable gets the golden garlic butter treatment without steaming. You’ll have enough Garlic Butter Stir-Fried Vegetables to feed a crowd.

Final Thoughts

I hope this recipe inspires you to give Garlic Butter Stir-Fried Vegetables a try the next time you crave something simple yet special. Once you taste how easy and delicious this dish is, I think it will become a repeat favorite in your kitchen. Enjoy, and don’t forget to share!

Garlic Butter Stir-Fried Vegetables Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy a flavorful and colorful dish with this easy recipe for Garlic Butter Stir-Fried Vegetables. The perfect balance of garlic-infused buttery goodness coats a mix of crisp and tender vegetables, creating a satisfying side dish or light main course.

Ingredients

Scale

Garlic Butter Stir-Fried Vegetables:

2 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves (minced)
1 cup broccoli florets
1 cup sliced carrots
1 red bell pepper (sliced)
1 zucchini (sliced)
1/2 cup snap peas or green beans
Salt and pepper to taste
1 tablespoon soy sauce (optional)
1 teaspoon lemon juice or zest (optional for brightness)
Chopped parsley for garnish (optional)

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Instructions

Heat the Butter and Garlic: In a large skillet or wok, heat the butter and olive oil over medium-high heat. Add minced garlic and sauté until fragrant.
Stir-Fry Vegetables: Add carrots and broccoli, stir-frying for 2-3 minutes. Then add bell pepper, zucchini, and snap peas, stir-frying for an additional 4-5 minutes until tender-crisp.
Season and Finish: Season with salt, pepper, soy sauce, and lemon juice if desired. Toss well to coat. Garnish with chopped parsley before serving.