Veggie Recipe

Prep vegetables

Wash and cut broccoli into bite-size florets (about 2 cups). Peel and slice the carrot into 1/8-inch coins or thin sticks to equal 1 cup. Core and thinly slice the red bell pepper (about 1 cup). Trim snap peas and slice the yellow onion into thin half-moons to yield 1/2 cup. Slice scallions thinly, keeping white and green parts separate if desired.

Mince 3 garlic cloves and 1 tablespoon fresh ginger finely.

Heat a large skillet or wok over medium-high heat until very hot (about 1–2 minutes). Add 2 tablespoons neutral oil and swirl to coat.

Add the onion and the white parts of the scallions, stir-fry 30–45 seconds until fragrant and slightly softened. Add garlic and ginger and stir-fry 15–20 seconds until aromatic, taking care not to burn.

Add the carrots and broccoli florets; stir-fry 2–3 minutes, tossing frequently, until they begin to turn bright and slightly tender but still have bite.

Add the red bell pepper and snap peas; stir-fry another 1–2 minutes until all vegetables are crisp-tender. If the pan becomes too dry, add 1–2 tablespoons water and continue tossing to create a little steam and prevent burning.

While the vegetables cook, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster or mushroom sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon brown sugar or maple syrup, 1 teaspoon cornstarch, 3 tablespoons water, 1/4 teaspoon red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth and the cornstarch is dissolved.

When vegetables are crisp-tender, pour the sauce mixture into the hot pan. Stir immediately to coat everything. Continue to cook and toss 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning: add a pinch more salt or a splash of soy sauce for saltiness, or a squeeze of lime if you want brightness.

Turn off heat and drizzle the 1 teaspoon toasted sesame seeds (if using) over the finished vegetables and toss with the green parts of the scallions.

If you used only 2 tablespoons oil for cooking earlier, optionally finish with a light drizzle (1/2 teaspoon) additional sesame oil for aroma.

Divide steamed rice or noodles among four bowls (about 1 cup cooked rice or noodles per serving). Spoon the stir-fried vegetables and sauce over the rice or noodles.

Garnish with extra scallions, toasted sesame seeds, and lime wedges on the side. Serve immediately.