Crispy Garlic and Olive Oil Vegetable Stir-Fry
A feast of colors and flavors that celebrates the beauty of fresh vegetables seared to perfection. Crispy on the outside and tender on the inside, these vegetables sautéed in extra virgin olive oil reveal garlic and onion aromas that awaken the senses. A dish as beautiful as it is nutritious, ready in less than 30 minutes.
🛒 Ingredients
4 servings
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 7 oz broccoli florets
- 1 medium carrot, julienned
- 1 red onion, thinly sliced into half-moons
- 3 cloves garlic, finely minced
- 5 oz button mushrooms, sliced
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
- A few fresh basil leaves for serving
Watch the original video
Watch on TikTokDirections
- 1
Prepare all vegetables: wash, dry thoroughly, and cut into uniform pieces (about 1 to 1.5 inches) to ensure even cooking.
- 2
Blanch the broccoli florets for 2 minutes in boiling salted water, then immediately plunge them into ice water to stop the cooking and preserve their bright color. Drain and set aside.
- 3
Heat a wok or a large heavy-bottomed skillet over high heat until very hot. Add the olive oil and let it heat for 30 seconds.
- 4
Sauté the red onion for 2 minutes over high heat, stirring constantly, until it begins to turn translucent and slightly golden.
- 5
Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
- 6
Incorporate the julienned carrot and bell peppers. Sauté over high heat for 3-4 minutes, stirring regularly. The vegetables should remain crisp.
- 7
Add the mushrooms and zucchini. Continue cooking for an additional 2-3 minutes over high heat, stirring constantly.
- 8
Incorporate the blanched broccoli, smoked paprika, and oregano. Season generously with salt and pepper. Toss vigorously for 1 minute.
- 9
Remove from heat and drizzle with fresh lemon juice to add brightness and balance the flavors.
- 10
Serve immediately on warm plates, garnished with fresh basil leaves. Enjoy right away to enjoy the optimal crunch.
💡 Chef's Tip
The secret to a successful stir-fry is extreme heat: your pan must be scorching hot before adding the vegetables. Never overcrowd the pan—cook in two batches if necessary. An overfilled wok steams the vegetables instead of searing them, causing you to lose the crunch and the beautiful charred marks that make all the difference. Also, add the hardest vegetables first and the tender ones last.
