Combination Vegetables Recipe
Make Combination Vegetables Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Aromatics & Sauce
Finish & Garnish
Method
Prep
- 1
Wash and trim all vegetables. Peel and slice carrots into 1/8–1/4-inch rounds or matchsticks so they cook through. Cut broccoli and cauliflower into bite-size florets. Trim ends of snow peas. Slice red bell pepper into thin strips. Halve baby corn if large. Clean and slice mushrooms. Mince garlic and ginger. Slice green onions and set aside for garnish.
Sauce
- 2
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, stock (or water), cornstarch, sugar, cracked black pepper and salt until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
Cook Vegetables
- 3
Blanch firmer vegetables (optional but recommended)
Bring a medium pot of salted water to a boil. Add carrots and cauliflower; blanch for 1 minute. Add broccoli and blanch for another 30–45 seconds until bright but still slightly firm. Immediately transfer blanched vegetables to an ice bath to stop cooking, then drain. This step reduces total stir-fry time and helps retain color.
- 4
Heat a large skillet or wok over medium-high heat until hot. Add vegetable oil and swirl to coat. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not browned.
- 5
Add mushrooms and red bell pepper to the pan; stir-fry 1–2 minutes until mushrooms begin to release moisture and peppers soften slightly.
- 6
Finish & Serve
- 7
Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the vegetables in the hot pan. Toss or stir constantly so the sauce heats and thickens; cook 1–2 minutes until vegetables are glazed and sauce reaches desired thickness.
- 8
Taste and adjust seasoning: add a pinch more salt or a splash of soy sauce if needed. Remove from heat and drizzle with the reserved 1/2 tsp sesame oil if desired.
- 9
Transfer the combination vegetables to a serving platter. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or noodles and lime wedges on the side if using.