Garlic Vegetable Recipe

Prepare vegetables

Wash and cut broccoli into bite-size florets. Peel and thinly slice the carrot on the bias. Core and slice the red bell pepper into 1/4-inch strips. Trim snow peas and halve baby corn if using. Pat all vegetables dry so they sear instead of steaming.

Mince and measure

Thinly slice 8 cloves of garlic. Finely grate 1 tablespoon ginger. Slice scallions, keeping whites and greens separate. Measure out sauce ingredients into a small bowl: 3 tbs soy sauce, 1 tbs rice vinegar, 1.5 tbs chili garlic sauce, 1 tsp honey, 1 tsp toasted sesame seeds, 1/2 tsp crushed red pepper flakes, 1/4 tsp pepper. In a separate small cup mix cornstarch and 2 tbs cold water to make a slurry.

Heat wok or skillet

Place a large wok or wide skillet over medium-high heat. When very hot (a drop of water should sizzle off), add 2 tablespoons neutral oil and swirl to coat.

Aromatics first

Add the sliced garlic and grated ginger to the hot oil. Stir continuously for about 20–30 seconds until fragrant and just beginning to turn pale golden. Be careful not to burn the garlic — lower the heat briefly if it browns too quickly. Remove about half the golden garlic to a small bowl to use as a crunchy garnish if you like.

Stir-fry vegetables

Add the vegetable whites (carrot, broccoli stems if any, and the white part of the scallions) first and stir-fry 1–2 minutes. Add the broccoli florets, red bell pepper, snow peas and baby corn. Toss continuously so vegetables cook evenly, about 3–4 minutes, until bright, crisp-tender and slightly blistered on edges. Vegetables should remain slightly firm; cook longer 1–2 minutes if you prefer softer.

Add sauce

Pour the pre-mixed sauce over the vegetables and quickly toss to coat. Let it bubble for 20–30 seconds so flavors meld. Stir in 1 teaspoon sesame oil for aroma.

Thicken and finish

Stir the cornstarch slurry (it may settle) and add it to the wok while stirring constantly. The sauce will thicken in 30–45 seconds and become glossy, coating the vegetables lightly. Taste and adjust salt if needed (use the 'to taste' salt). Add the reserved crunchy garlic back in if using and toss gently.

Transfer the garlic vegetable to a serving bowl or platter. Sprinkle with toasted sesame seeds, chopped cilantro if using, and the green parts of the scallions. Serve immediately with lime wedges on the side to squeeze over before eating.

Suggested accompaniments: steamed rice, quinoa or noodles. For extra heat, serve additional chili garlic sauce or crushed red pepper at the table.