Stir-Fried Vegetables Recipe (20 Minutes!)

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everyone loves a good thing Stir-Fried Vegetables Recipe It’s easier than you think! This was one of the first ways I learned to cook vegetables, and it’s still one of my favorites.fried individual vegetables like Fried Asparagus or broccoli Really tasty, but if you’re looking for underwhelming healthy side dishes, these sautéed vegetables are a great option to use up whatever you have on hand. I added an easy secret recipe that makes these so delicious!

Ingredients and Substitutes

This section explains how to choose the best ingredients for sautéed vegetables, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• olive oil – You can also substitute avocado oil, coconut oil, or any neutral cooking oil you like.
• onion – I used red onions, but you can also use white or yellow onions in this recipe. Cut into 1-inch pieces.
• radish – You can also substitute parsnips, or omit them entirely to keep the carb content of this sautéed vegetable recipe low.
• Bell Pepper – I used red bell peppers for color, but you can use orange, yellow or green if you prefer. Just cut them into thin strips.
• broccoli – you can substitute cauliflower or Roman dialectif you prefer.
• cauliflower – Romanesco cauliflower or extra broccoli can be great substitutes.
• mushroom – I used creamy mushrooms, but you can also use portobello mushrooms or shiitake mushrooms for a deeper flavor.
• zucchini – Try zucchini, yellow squash or eggplant. Keep slices 1/4 inch thick.you can also let ping Fried Zucchini instead!
• unsalted butter – My secret recipe for buttery, savory sautéed vegetables. If you use salted butter, you may need to reduce the salt you add separately.
• garlic – I use fresh minced garlic for flavor, but you can use 1 tsp canned minced garlic or 1/4 tsp garlic powder.
• sea ​​salt and black pepper – For extra flavor, you can also add italian seasoningOr spices like cumin, paprika or red pepper flakes.
• fresh parsley – Delicious garnish. You can also use other fresh herbs such as basil, dill, parsley, oregano, chives, thyme or tarragon to add a different flavor to your dishes. Alternatively, sprinkle a few tablespoons of grated Parmesan cheese instead.

Variations: Add or swap other veggies!

Here you can get creative! Just make sure to add firm vegetables in step 2 and soft to medium vegetables in step 3. Here are some bIt’s vegetable stir fry:

How to Saute Vegetables

This section explains how to make stir-fried vegetables, with detailed step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare. Pour in olive oil and heat large frying pan or skipping pot Heat over medium-high heat until shimmering.
2. Saute hard vegetables. Add carrots and onions. Cook, stirring occasionally but not often, until tender.
3. Saute soft vegetables. Add bell peppers, broccoli, cauliflower, mushrooms and zucchini. Saute until the vegetables are just crispy, soft and starting to brown.

Tip: Want crunchier zucchini?

Zucchini cooks faster than other vegetables and tends to soften, so add it in the last 3 minutes of this step if you like it crisp and tender.

4. Add butter and garlic. Reduce heat to medium-low. Push the vegetables to the sides of the pan, leaving an open space in the middle. Add the butter and wait for it to melt. Add the minced garlic to the butter and sauté until fragrant.
5. combined. Stir together the sautéed vegetables and remove from heat. Season with salt and pepper. Stir gently until the butter is absorbed by the vegetables. Garnish with fresh parsley, if desired.

Tip: I add salt and pepper at the end because it allows for better browning.

However, if you don’t mind less browning, you can season immediately after adding all the veggies to the pot in step 3.

How long to fry vegetables?

The cooking time varies depending on the type of vegetables. Firmer vegetables like carrots and onions need 10-15 minutes, while softer vegetables like snow peas, zucchini, broccoli, and carrots need 5-7 minutes. For combinations, the best method is to cook the harder vegetables for a few minutes first, then add the softer vegetables and continue cooking until all vegetables are tender.

Can You Saute Frozen Vegetables?

Yes, you can fry frozen vegetables. To do this, simply cook frozen vegetables in a hot nonstick skillet until tender. (No need to thaw first.) Keep in mind that sautéed frozen vegetables won’t crisp or brown as easily.

storage instructions

• shop: Allow remaining sautéed vegetables to cool to room temperature, then store in the refrigerator for up to 5 days.
• Meal Prep: Chop your vegetables ahead of time and store them in an airtight container in the refrigerator until you’re ready to sauté them.
• Reheat: To reheat this sautéed vegetable mixture, place the vegetables in a skillet over medium heat for a few minutes, stirring occasionally. Alternatively, you can reheat sautéed vegetables in the microwave.
• freeze: Cool completely, then freeze in an airtight container or zip lock bag for up to 3 months. If you’re concerned about the veggies sticking together, freeze them in a single layer on the sheet pan first, then transfer to bags once they’re firm.

What to Serve with Stir-Fried Vegetables

Looking for the perfect pairing with this healthy sautéed veggies recipe?Here are all kinds of delicious, easy to make healthy dinner Pairs perfectly with any vegetarian dish. Try something new or stick with old favorites!

• Steak – Replenish Air Fryer Steaksbid new york stripjuicy Rib Eyeor perfect Roasted Tenderloin Served with buttery, garlicky sautéed vegetables.
• seafood – Serve these sautéed vegetables with grilled salmonflaky Fried Tilapiaor fast Air Fryer Shrimp. For a tastier meal, try Fried Halibut or surf and turf.
• chicken – simple Grilled Chicken Breastcrispy Roast Chicken Legs (or grilled chicken thigh quarters), even Garlic Butter Chicken Serve these veggies with delicious entrees.
• spaghetti or rice – Serve these veggies over rice with a little soy sauce (or soy sauce substitute), or with pasta.For a lighter option, try Cauliflower Fried Rice or easy zoo.

More Stir-Fried Vegetable Recipes

Looking for more ways to enjoy lots of veggies at once? Try these recipes, all easy to customize.

Stir-Fried Vegetables Recipe (20 Minutes!)

This easy sauteed veggie recipe has a simple secret ingredient that packs so much flavor! Learn how to sauté vegetables in 20 minutes.

Prepare: 5 minute

chef: 15 minute

all: 20 minute

Serving Size: 5 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Heat olive oil in a large (12-inch) skillet high side (or skipping pot) over medium-high heat until shimmering.

2. Add carrots and onions.Cook 5-7 minutesstirring occasionally but not constantly, until softened.

3. Add bell peppers, broccoli, cauliflower, mushrooms and zucchini.Cook 6-8 minutes, stirring occasionally but not constantly (too often will prevent browning), until the vegetables are just crispy and tender and starting to brown. Zucchini cooks faster than other vegetables and tends to soften, so add it in the last 3 minutes of this step if you like it crisp and tender. Take the next step a little bit until the vegetables are done to your liking. If the pan gets very dry, add a little more oil as needed.

4. Reduce heat to medium-low. Push the vegetables to the sides of the pan, leaving an open space in the middle. Add the butter and wait for it to melt.Saute minced garlic in butter for approx. 1 minuteuntil the fragrance is released.

5. Once the garlic is fragrant and starting to brown, stir everything together and remove from heat. Season with salt and pepper. Stir gently until the butter is absorbed by the vegetables. Garnish with fresh parsley, if desired.

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recipe notes

Serving Size: 1 cup

• Nutrition information does not include optional parsley.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 134

fat 10.4 grams

protein 2.6 grams

total carbohydrates 9.9 grams

net carbs 6.9 grams

fiber 3 grams

sugar 5 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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