Garlic and Onion Vegetable Stir-Fry with Portobello Mushrooms

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

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

3.Add the minced garlic and sliced onions to the pan. Sauté 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. Cook for 4-5 minutes, stirring occasionally, until the mushrooms soften and release their moisture.

5.Add the julienned carrots to the skillet. Stir-fry for another 3 minutes until the carrots are tender-crisp.

6.Season the vegetables with salt, freshly ground black pepper, and red chili flakes if using. Stir in the soy sauce and drizzle the sesame oil over the vegetables, tossing well to combine all flavors.

7.If serving with pasta: add the cooked pasta directly to the skillet and toss gently to combine and warm through.

8.Remove from heat and transfer the stir-fry to serving plates or bowls.

9.Sprinkle grated parmesan cheese over the stir-fry if serving with pasta, or serve the vegetable stir-fry on its own as a healthy, flavorful side or light main dish.