Name: Garlic Butter Stir-Fried Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots, snap peas, zucchini); 3 cloves garlic, minced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon soy sauce (optional); 1 tablespoon lemon juice (optional)

Garlic Butter Stir-Fried Vegetables is a simple yet flavorful dish that brings out the best in fresh vegetables. The combination of garlic and butter creates a savory base that enhances the natural sweetness and crunch of the veggies. It’s a great way to enjoy a healthy side or even a light main meal that’s ready in no time. Garlic Butter Stir-Fried Vegetables

Why You’ll Love This Recipe

I love how quickly this comes together—perfect for busy days when I want something nourishing without spending hours in the kitchen. The garlic butter infuses the vegetables with rich, aromatic flavor, and I can use whatever veggies I have on hand. It’s a flexible, fuss-free dish that’s both satisfying and light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mixed vegetables such as broccoli, bell peppers, carrots, snap peas, and zucchini
Garlic, minced
Unsalted butter
Olive oil
Salt
Black pepper
Soy sauce (optional, for added umami)
Lemon juice (optional, for brightness)

Directions

I start by heating a large skillet or wok over medium-high heat and add a bit of olive oil and butter.

Once the butter has melted, I add the minced garlic and sauté it until it’s fragrant, being careful not to burn it.
I toss in the vegetables, starting with the ones that take longer to cook like carrots and broccoli.
I stir-fry the vegetables for about 5–7 minutes, adding quicker-cooking ones like snap peas and zucchini last.
I season with salt, pepper, and a splash of soy sauce if I want a deeper flavor.
Just before turning off the heat, I might squeeze in a little lemon juice for a fresh finish.
I serve it hot, straight from the pan.

Servings and timing

This recipe makes about 4 servings and takes approximately 20 minutes from start to finish—5 minutes for prep and 15 minutes for cooking.

Variations

I often switch up the vegetables depending on the season or what I have in the fridge. Mushrooms, baby corn, and spinach work beautifully. For a spicy kick, I might add red pepper flakes or a dash of chili sauce. If I want more protein, I toss in some tofu or cooked chicken. For a vegan version, I just swap the butter with plant-based margarine.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to help maintain the texture of the vegetables, or I microwave it for about 1–2 minutes, stirring halfway through. I avoid overcooking during reheating to keep the veggies crisp-tender.

FAQs

How do I keep the vegetables crisp and not soggy?

I cook the vegetables over high heat and avoid overcrowding the pan. Stir-frying in batches if necessary helps keep them vibrant and crisp.

Can I use frozen vegetables for this recipe?

Yes, I sometimes use frozen veggies. I make sure to thaw and pat them dry before stir-frying to avoid excess water in the pan.

What’s the best oil to use with butter in this dish?

I like combining butter with olive oil because it raises the smoke point and adds a subtle richness, but avocado oil works well too.

Is it okay to prepare this dish in advance?

I prefer it fresh, but it can be prepped in advance. I chop the vegetables and store them in the fridge, then cook just before serving for the best flavor and texture.

Can I add sauces to this stir-fry?

Definitely. I sometimes mix in a bit of hoisin, teriyaki, or oyster sauce depending on the flavor I’m craving.

Conclusion

Garlic Butter Stir-Fried Vegetables is one of my go-to recipes for a quick, tasty, and wholesome dish. It’s endlessly customizable, and the garlic butter makes everything taste better. Whether I serve it as a side or a main, it always hits the spot.