Ingredients:

  • 2 medium Carrots, peeled and sliced into thin rounds
  • 1 large Yellow Onion, cut into 1-inch wedges
  • 2 medium Zucchinis, trimmed and sliced into half-moons
  • 2 cups White Button or Cremini Mushrooms, halved or quartered
  • 1 cup Broccoli Florets, bite-sized
  • 2 tbsp Neutral High-Heat Oil (e.g., Rapeseed, Canola, or Grapeseed)
  • 4 tbsp Unsalted Butter, divided (2 tbsp for cooking, 2 tbsp for finishing)
  • 2 tsp Fresh Garlic, minced
  • 1 tsp Fresh Ginger, minced
  • 1 tbsp Light Soy Sauce (or Tamari for gluten-free)
  • 1 tsp Toasted Sesame Oil
  • ½ tsp Freshly Ground Black Pepper
  • Optional: Pinch of Fine Sea Salt

Instructions:

  1. Prepare the Vegetables and Sauce Base: Cut all vegetables into uniform, bite-sized pieces to ensure even cooking. In a small bowl, combine the light soy sauce, sesame oil, and black pepper. Set this sauce aside.
  2. Prepare the Garlic Butter: Place 2 tbsp of the unsalted butter in a tiny bowl. Stir in the minced garlic and ginger. Keep the remaining 2 tbsp of unsalted butter separate for the final step.
  3. Heat the Skillet: Place a very large wok or cast iron skillet over high heat. Add the high-heat oil (2 tbsp). Wait until the pan is screaming hot and the oil is smoking slightly before proceeding. If using a standard size pan, cook in two separate batches.
  4. Cook the Harder Vegetables: Add the carrots and onions. Stir-fry aggressively for 2–3 minutes until the carrots start to soften slightly and the onions become translucent (al dente).
  5. Add Remaining Vegetables: Add the zucchini, mushrooms, and broccoli. Continue stir-frying for another 3–4 minutes. The goal is tender-crisp texture, avoiding sogginess.
  6. Inject Flavour: Push the cooked vegetables to one side of the skillet, creating a small clearing in the center. Add the 2 tbsp of the prepared Ginger-Garlic Butter into the clearing. Let it foam and sizzle for about 30 seconds until the garlic is aromatic (do not let it burn). Toss the vegetables vigorously through the melted butter mixture and cook for 1 minute.
  7. Finish and Serve: Pour the reserved soy sauce/sesame oil mixture evenly over the vegetables. Toss rapidly for 30–60 seconds, allowing the sauce to reduce slightly and cling. Immediately remove the skillet from the heat. Stir in the remaining 2 tbsp of fresh unsalted butter to create a glossy sheen and add richness. Transfer immediately to plates and serve piping hot.