Garlic and Onion Vegetable Stir-Fry with Portobello Mushrooms

1.Prepare all vegetables: mince the garlic, thinly slice the onion, clean and slice the portobello mushrooms, and julienne the carrots.

2.Heat olive oil in a large non-stick skillet or wok over medium-high heat until shimmering.

3.Add the minced garlic and sliced onions to the pan. Stir-fry for 2-3 minutes until the onions become translucent and the garlic is fragrant, stirring frequently to prevent burning.

4.Add the sliced portobello mushrooms to the pan. Stir-fry for 4-5 minutes until they release their moisture and start to brown slightly.

5.Add the julienned carrots to the pan. Continue stir-frying for another 2-3 minutes until the carrots are tender-crisp.

6.Season the vegetables with salt and freshly ground black pepper to taste. Pour in 1/4 cup of water or vegetable broth to help steam and soften the vegetables slightly, stirring well.

7.Cook for an additional 1-2 minutes until the liquid reduces and the vegetables are cooked through but still vibrant and crisp.

8.If serving with pasta: Warm the cooked pasta in a separate pan or microwave. Toss the pasta with the pasta sauce and sprinkle with grated parmesan cheese.

9.To serve: Plate the vegetable stir-fry either on its own or alongside the prepared pasta with sauce and parmesan.

10.Prepare a simple side salad by combining torn lettuce leaves and thinly sliced cucumber in a bowl. Drizzle with lemon juice, season with salt and pepper, and toss lightly.

11.Serve the vegetable stir-fry hot with the side salad and optional pasta for a balanced, quick meal.