Ingredients:
2 tbsp olive oil (or sesame oil for Asian flavor)
1 medium onion, diced or sliced
2 cups carrots (sliced, crinkle-cut works great)
2 cups broccoli florets
2 medium zucchini, cut into sticks or half-moons
8 oz mushrooms, sliced
3–4 cloves garlic, minced
2–3 tbsp soy sauce (or teriyaki sauce)
1 tsp fresh ginger, grated (optional but tasty)
Salt & black pepper, to taste
1 tbsp butter (optional, for extra flavor)
Instructions:
1. Preheat the griddle to medium-high heat. Add olive oil or sesame oil.
2. Start with carrots & onions: Toss them on first since they take longer to soften (about 4–5 minutes).
3. Add broccoli & zucchini: Stir often and let them cook until just tender but still crisp (about 3–4 minutes).
4. Add mushrooms: Cook another 2–3 minutes until they release juices and brown nicely.
5. Flavor it up: Push veggies together, add garlic (and ginger if using), then drizzle soy sauce/teriyaki over the top. Toss well to coat.
6. Finish: Add a small pat of butter for richness (optional). Taste and adjust with salt, pepper, or extra soy sauce.
