- Prep everything first.
Slice carrots thin (so they cook quickly). Slice mushrooms. Cut broccoli into bite-size florets.
Stir-fry goes fast, so having everything ready makes the process smooth. - Start with carrots.
Heat a large skillet or wok over medium-high heat.
Add olive oil and 1 tablespoon butter.
Add carrots and stir-fry 2–3 minutes, until they start to soften but still have bite. - Add mushrooms.
Add sliced mushrooms and stir-fry 3–4 minutes.
Let them sit undisturbed for 30 seconds at a time to brown slightly,
then stir. They’ll release moisture and then begin to caramelize. - Add broccoli + quick steam.
Add broccoli florets and toss well.
Add 2–3 tablespoons water, cover, and steam 2 minutes—just enough to turn broccoli bright green and crisp-tender.
Uncover and let any extra water evaporate. - Garlic butter finish (don’t burn the garlic).
Lower heat to medium. Push veggies slightly to the sides.
Add remaining butter and minced garlic to the center.
Stir garlic for 20–30 seconds until fragrant, then toss everything together. - Season and brighten.
Season with salt, pepper, and paprika/red pepper flakes if using.
If using soy sauce and lemon juice, add them now and toss for 20–30 seconds.
Taste and adjust—more salt/soy for savory, more lemon for brightness. - Serve immediately.
Finish with parsley/green onions and sesame seeds if desired.
Serve hot as a side or spoon over rice/noodles for a quick meal.
Serving and Storage:
Serving: This dish pairs beautifully with grilled chicken, steak, shrimp, salmon, tofu, or eggs.
For a full meal, serve over jasmine rice, brown rice, cauliflower rice, ramen, or lo mein noodles.
It’s also great tucked into wraps or tossed into a grain bowl.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Vegetables soften slightly over time but still taste great.
Reheat: Reheat in a skillet over medium heat with a tiny splash of water or broth.
Avoid overcooking so broccoli doesn’t turn mushy.
Tips:
- Slice carrots thin: Thick slices take longer and can throw off timing.
- Use olive oil with butter: It reduces the chance of butter burning at higher heat.
- Brown the mushrooms: Let them sit briefly in the pan before stirring for better flavor.
- Steam broccoli quickly: A 2-minute steam keeps it bright green and crisp-tender.
- Add garlic late: Garlic burns fast—add near the end for the best flavor.
Variations:
- Asian-style: Add soy sauce + sesame oil + a pinch of ginger. Finish with sesame seeds.
- Creamy garlic: Add 2–3 tablespoons cream at the end and simmer 1 minute for a silky finish.
- Spicy version: Add chili garlic sauce or sriracha and extra red pepper flakes.
- Protein boost: Add cooked chicken, shrimp, or tofu and toss in the last minute.
- Extra veggies: Add bell peppers, snap peas, zucchini, or cabbage (adjust cook time).
Tips:
- Want more sauce? Add 2 tbsp broth + 1 tsp cornstarch slurry, simmer 30 seconds for a glossy coat.
- Restaurant shine: A tiny drizzle of sesame oil at the end adds aroma and “stir-fry” depth.
- Don’t overcrowd: If your pan is small, cook in batches so veggies brown instead of steaming.
- Flavor balance: Butter + soy + lemon is the magic trio: rich, salty, bright.
Conclusion:
Stir-Fried Broccoli, Carrots, and Mushrooms in Garlic Butter is quick, comforting, and packed with real flavor.
It’s the perfect way to turn everyday vegetables into something crave-worthy, whether you serve it as a side or make it the main event over rice.
Once you try that buttery garlic finish (especially with a splash of soy and lemon), you’ll want to make this on repeat.
FAQ:
Can I use frozen broccoli?
Yes. Frozen broccoli works, but it releases more water and won’t stay as crisp.
Add it straight from frozen and cook a bit longer, letting moisture evaporate before adding garlic butter.
How do I keep mushrooms from getting soggy?
Don’t overcrowd the pan and let mushrooms sit briefly before stirring.
Browning happens after their moisture evaporates, so give them time.
Can I make this dairy-free?
Yes. Replace butter with plant-based butter or extra olive oil.
The soy + lemon finish helps keep flavors bold even without dairy.
What’s the best pan to use?
A large skillet or wok is ideal. Bigger surface area helps vegetables stir-fry (brown) instead of steam.
How can I turn this into a complete meal?
Add protein (shrimp, chicken, tofu) and serve over rice or noodles.
You can also stir in a fried egg on top for an easy, satisfying bowl.
