Ingredients:

  • 2 medium zucchini, halved lengthwise and sliced into 1/2-inch thick half-moons
  • 2 large carrots, peeled and sliced into thin 2-inch matchsticks
  • 1 large sweet onion, cut into 1-inch chunks
  • 8 oz white button mushrooms, quartered
  • 2 cups broccoli florets
  • 2 tbsp unsalted butter, cold
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, finely minced
  • 1 tsp freshly grated ginger
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil

Instructions:

  1. Prepare all vegetables according to the specified cuts. Ensure they are completely dry to allow for proper searing and to avoid steaming.
  2. Heat a large cast-iron skillet or flat-top griddle over medium high heat. Add the avocado oil and wait until it is shimmering and just starting to smoke.
  3. Add the carrots and broccoli florets first. Sear for 2 minutes, tossing occasionally, until they begin to soften and develop charred edges.
  4. Add the onions to the pan. Cook 2 minutes until the onion edges start to turn translucent and brown.
  5. Add the mushrooms. Cook 2 minutes until they begin to release their moisture and shrink slightly.
  6. Add the zucchini half moons. Zucchini cooks the fastest, so it only needs about 90 seconds to reach the snappy stage.
  7. Push the vegetables to the outer edges of the pan, leaving a clear space in the center.
  8. Pour the prepared sauce (soy sauce, mirin, sesame oil, garlic, ginger) into the center of the pan. Cook 30 seconds until the sauce bubbles and thickens.
  9. Add the cold butter into the bubbling sauce. Whisk the butter into the sauce with your spatula before tossing the vegetables back in.
  10. Combine everything quickly, ensuring every piece is coated in the velvety glaze, then remove from heat immediately.