Garlic Butter Stir-Fried Vegetables: A Quick, Flavor-Packed Side Dish for Any Meal

Every home cook needs a go-to vegetable side dish—something colorful, healthy, flavorful, and fast. Garlic Butter Stir-Fried Vegetables are exactly that: vibrant, nutrient-packed veggies coated in a silky, aromatic garlic butter sauce that transforms simple produce into a restaurant-quality side. The combination of sizzling garlic, fresh vegetables, and buttery richness is enough to make even vegetable skeptics go back for seconds.

What makes this recipe so special is its simplicity. You can use any vegetables you have on hand, and the entire dish cooks in under 15 minutes. It pairs beautifully with chicken, steak, salmon, tofu, rice bowls, pasta dishes, and more. Whether you’re trying to eat healthier, add more color to your plate, or just want an effortless weekday side, this dish fits every need.

In this full recipe guide, you’ll learn the best vegetables to use, how to keep them crisp, how to layer flavors, variations, serving ideas, and how to store and meal prep your stir-fried veggies. Let’s dive into this deliciously simple masterpiece.

Why Garlic Butter Works SO Well in Stir-Fry

Many stir-fries use oils or sauces, but garlic butter takes the flavor to a whole new level. Here’s why:

1. Butter enhances natural sweetness

Carrots, bell peppers, and snap peas become beautifully glossy and flavorful with butter.

2. Garlic becomes aromatic and savory

When lightly sautéed, garlic infuses the butter with deep flavor that coats every vegetable.

3. A small splash of soy sauce adds umami

It balances the butter with salty, savory depth without overpowering the dish.

4. Lemon brightens everything

A squeeze of lemon or a sprinkle of zest cuts through the richness and adds freshness.

Best Vegetables for Stir-Frying

You can use any veggies, but these work especially well because they stay crisp-tender:

• Broccoli florets
• Carrot slices or matchsticks
• Bell peppers (red, orange, or yellow)
• Snap peas or snow peas
• Zucchini
• Green beans
• Mushrooms
• Baby corn
• Onions

Feel free to mix, match, and substitute.

Ingredients (Printable List)

Vegetables

• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 1 cup snap peas
• (Or use 4–5 cups of any mixed veggies)

Garlic Butter Sauce

• 3 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• Lemon wedge or zest for serving
• Sesame seeds (optional garnish)

Instructions

1. Prepare Vegetables

Cut vegetables into uniform, bite-sized pieces for even cooking.

2. Heat Pan

Heat olive oil and 2 tablespoons butter in a large skillet or wok over medium-high heat.

3. Add Garlic

Add minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).

4. Add Veggies

Add broccoli, carrots, snap peas, and peppers. Stir-fry 5–7 minutes until crisp-tender.

5. Add Seasoning

Add soy sauce, salt, pepper, and paprika. Stir and cook 1 more minute.

6. Finish with Butter

Add remaining tablespoon of butter to give a glossy finish.

7. Serve

Top with lemon squeeze and sesame seeds if desired.

Garlic Butter Stir-Fried Vegetables

A vibrant, quick, and flavorful mix of vegetables stir-fried in rich garlic butter for the perfect healthy side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish, Vegetables

Cuisine: American, Asian Fusion

Calories: 150

Ingredients

  

Vegetables

• 2 cups broccoli florets
• 1 cup carrots sliced
• 1 cup bell peppers sliced
• 1 cup snap peas

Garlic Butter Sauce

• 3 tbsp butter divided
• 1 tbsp olive oil
• 4 cloves garlic minced
• 1 tbsp soy sauce
• 0.5 tsp salt
• 0.5 tsp black pepper
• paprika optional
• lemon for serving
• sesame seeds optional garnish

Equipment

• Skillet or wok
• Cutting board
• Knife
• Mixing bowls

Method

 

1. Prep all vegetables into bite-sized, uniform pieces.
2. Heat olive oil and 2 tablespoons butter in a skillet or wok over medium-high heat.
3. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add broccoli, carrots, bell peppers, and snap peas. Stir-fry 5–7 minutes until crisp-tender.
5. Add soy sauce, salt, pepper, and paprika. Stir to coat.
6. Add remaining tablespoon of butter to finish the dish with a glossy shine.
7. Serve with lemon and sesame seeds if desired.

Notes

Add mushrooms or zucchini if desired. Perfect with chicken, steak, tofu, or rice.

Tips for Perfect Stir-Fried Vegetables

1. Use HIGH heat

Stir-frying is all about quick cooking that keeps vegetables crisp.

2. Don’t crowd the pan

If it’s too full, vegetables steam instead of caramelize.

3. Cut vegetables evenly

This prevents some from overcooking while others stay raw.

4. Add delicate veggies last

Mushrooms, spinach, or zucchini need less cooking time.

5. Finish with butter for shine

The last tablespoon makes veggies look restaurant-ready.

Variations

Asian Garlic Butter Version

Add ginger and a splash of sesame oil.

Parmesan Garlic Veggies

Sprinkle ¼ cup freshly grated Parmesan before serving.

Spicy Kick

Add chili flakes, sriracha, or chili crisp.

Mediterranean Style

Add cherry tomatoes, olives, and Italian herbs.

Creamy Garlic Herb Version

Finish with 2 tablespoons cream and fresh basil.

How to Serve Garlic Butter Stir-Fried Vegetables

This dish goes with EVERYTHING:

• Grilled chicken
• Steak or beef stir-fry
• Baked salmon
• Garlic shrimp
• Fried rice
• Quinoa or couscous
• Pasta dishes
• Wrapped in tortillas

It’s also an excellent meal-prep side because the vegetables hold texture beautifully.

Storing and Reheating

Refrigerator

Store in airtight container 3–4 days.

Freezer

Not recommended — texture becomes mushy.

Reheating

Sauté in a pan for 2 minutes for best texture.