Garlic Butter Stir-Fried Vegetables

Here’s a quick, flavorful recipe for Garlic Butter Stir-Fried Vegetables — perfect as a vibrant side dish or a light main served over rice or noodles. The garlic butter adds richness, while the high-heat stir-frying keeps the veggies crisp and colorful.

---

🥦🧄 Garlic Butter Stir-Fried Vegetables

Ingredients:

• 2 tbsp butter

• 1 tbsp olive oil (prevents butter from burning)

• 3–4 cloves garlic, finely minced

• 1 cup broccoli florets

• 1 cup bell peppers, sliced (any color)

• 1 cup zucchini, sliced

• 1/2 cup carrots, thinly sliced

• 1/2 cup snap peas or green beans

• Salt and black pepper to taste

• Optional: soy sauce, lemon juice, or chili flakes for flavor boost

---

🔪 Instructions:

1. Prep the vegetables:

   • Wash and cut all vegetables into bite-sized, even pieces to ensure even cooking.

2. Heat the pan:

   • In a large skillet or wok, heat the olive oil and butter over medium-high heat until the butter melts and begins to foam.

3. Sauté garlic:

   • Add garlic and stir-fry for about 30 seconds, just until fragrant (don’t let it brown).

4. Stir-fry vegetables:

   • Add harder vegetables first (carrots, broccoli), stir-fry for 2–3 minutes.

   • Add the rest (peppers, zucchini, snap peas), stir-fry for another 3–4 minutes until crisp-tender.

5. Season:

   • Season with salt and pepper. Add a splash of soy sauce or lemon juice if desired.

   • Stir well to coat the veggies in the garlic butter.

6. Serve:

   • Serve hot as a side dish or over rice, noodles, or quinoa for a complete meal.

---

✅ Tips & Variations:

• Add protein: Toss in cooked chicken, shrimp, or tofu at the end.

• Want spicy? Add red pepper flakes or a dash of sriracha.

• Use frozen veggies in a pinch — just pat dry before stir-frying to avoid sogginess.

---

Would you like a one-pan meal version, or one made with Asian-style sauces like teriyaki or hoisin?