Butter Garlic Stir Fried Veggies

A super healthy and light dish for people who are trying to keep their carbs and sugar on the low

Chase the flavors

Serves 2-3

Prep time 5 Minutes

Cooking time 10 Minutes


Pumpkin - 200 gms

Broccoli - 1

mushrooms - 100 gms

Zucchini - 1/2 each

Bellpeppers - 1/2 each

Garlic - 8-9 cloves

Butter - 1 big knob

Cornflour - 1 tbsp

Veg stock - 200 ml

Sesame oil - few drops

Basil leaves - 5-6


1) Cut all the vegetables in the desired shape and boil all except bell peppers

2) Directly transfer the boiled vegetables to an ice bath to avoid over cooking

3) The cooking of the vegetables should be such that they still have some bite to them and are not fully cooked

4) In a Safecook stir fry pan, melt butter and add garlic to it

5) Once the garlic is lightly sautéed, add in the raw bell peppers

6) Next, add in all the boiled vegetables and toss in butter and garlic

7) Add in the stock and seasoning along with the basil leaves

8) Once the sauce comes to a boil, add in the cornflour (dissolved in water)

9) When the sauce thickens up lightly, serve it hot on its own

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