Colorful, crunchy, and coated in a glossy garlic butter soy glaze — this veggie stir-fry is simple, healthy, and packed with savory flavor. Perfect as a side dish or a light main meal.
🧾 Ingredients
2 cups broccoli florets 🥦
1 cup mushrooms (sliced) 🍄
1 cup carrots (thinly sliced) 🥕
3 tbsp butter 🧈
4 cloves garlic (minced) 🧄
2 tbsp soy sauce
1 tbsp oyster sauce (optional for depth)
1 tsp honey or brown sugar
1/4 cup water or vegetable broth
1 tsp cornstarch + 2 tbsp water (slurry)
Black pepper to taste
Sesame seeds (optional garnish)
👨🍳 Instructions
1. 🥦 Cook the vegetables
Heat a pan or wok over medium-high heat. Add a little butter and stir-fry broccoli, carrots, and mushrooms for 4–6 minutes until slightly tender but still crisp.
2. 🧄 Add garlic butter
Push veggies to the side, add remaining butter and garlic. Cook for 30–60 seconds until fragrant.
3. 🥣 Build the glaze
Add soy sauce, oyster sauce, honey, and water. Stir everything together.
4. 🔥 Thicken the sauce
Add cornstarch slurry and cook until the sauce becomes glossy and lightly thick.
5. 🍽️ Combine & finish
Toss everything well so vegetables are fully coated in the garlic butter soy glaze.
6. ✨ Serve
Top with black pepper and sesame seeds. Serve hot with rice, noodles, or grilled protein.
😋 Description
This Garlic Butter Veggie Stir-Fry is buttery, savory, and full of fresh crunch. The light soy glaze brings everything together for a simple but flavor-packed dish that works as a side or healthy main.
❓ Question
Would you pair this with rice 🍚 or noodles 🍜?
