Garlic Butter Stir-Fried Vegetables is a simple, flavorful dish that brings fresh veggies to life with the rich depth of garlic and the irresistible richness of butter. I toss a colorful mix of vegetables in a sizzling garlic butter sauce, giving them a golden, slightly caramelized edge while keeping them tender-crisp and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and incredibly versatile. Whether I’m making it as a side dish or a main over rice or noodles, the garlic butter adds bold flavor without overpowering the natural taste of the vegetables. It’s also a great way for me to use up whatever’s in the fridge and still end up with a dish that feels intentional and satisfying.

Ingredients

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

• Broccoli florets

• Carrots (thinly sliced)

• Bell peppers (sliced)

• Zucchini (sliced)

• Green beans or snap peas

• Garlic (minced)

• Unsalted butter

• Olive oil (optional, to prevent butter from burning)

• Salt

• Black pepper

• Lemon juice or soy sauce (optional for finishing)

• Optional: red pepper flakes, sesame seeds, or fresh herbs

Directions

1. I prep all the vegetables, keeping the pieces about the same size for even cooking.

2. I heat a large skillet or wok over medium-high heat and melt the butter with a splash of olive oil.

3. I add the garlic and sauté it just until fragrant—about 30 seconds—being careful not to brown it.

4. I toss in the vegetables, starting with the ones that take the longest to cook (like carrots and green beans), then adding softer ones like zucchini and bell peppers.

5. I stir-fry everything for about 5–7 minutes until the veggies are tender-crisp.

6. I season with salt and pepper and finish with a squeeze of lemon juice or a splash of soy sauce for brightness.

7. I serve hot, optionally garnished with red pepper flakes or sesame seeds.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I add mushrooms, asparagus, or cabbage depending on what I have on hand. For an Asian twist, I add a dash of sesame oil and a drizzle of oyster sauce. When I want it heartier, I toss in cooked tofu, shrimp, or shredded rotisserie chicken. I’ve even turned this into a full stir-fry meal with noodles or rice.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them in a skillet with a splash of water or butter to freshen them up. The microwave works in a pinch, but I prefer the stove to maintain the texture.

FAQs

Can I use frozen vegetables?

Yes, I thaw and pat them dry before stir-frying to prevent excess moisture and sogginess.

What vegetables work best?

I like using a mix of textures and colors—broccoli, carrots, peppers, zucchini, and green beans are some of my go-tos.

Can I make it vegan?

Absolutely. I use vegan butter or just olive oil for a plant-based version that’s still full of flavor.

How do I keep the vegetables from getting soggy?

I cook on high heat and don’t overcrowd the pan, which helps everything stay crisp.

What should I serve this with?

It’s great with rice, noodles, grilled proteins, or even stuffed into wraps or grain bowls.

Conclusion

Garlic Butter Stir-Fried Vegetables is one of my favorite quick dishes that proves simple ingredients can still pack big flavor. With crisp veggies, savory garlic, and the richness of butter, it’s the kind of easy, go-to side or light main I can throw together anytime. Whether I’m serving it with dinner or meal prepping for the week, it always brings something fresh and satisfying to the table.