Garlic Vegetable, Spicy Recipe

Prepare vegetables

Wash and cut all vegetables as listed: broccoli into bite-sized florets, carrots julienned, bell pepper thinly sliced, snow peas trimmed, baby corn halved lengthwise, mushrooms sliced, and onion thinly sliced. Mince garlic and ginger, and slice scallions on the diagonal. Keep vegetables separate by type for quick cooking.

In a small bowl combine sauce ingredients: light soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, and warm stock. Stir until cornstarch is fully dissolved; set aside.

Heat the wok

Place a large wok or wide skillet over high heat. When very hot, add neutral oil and swirl to coat.

Cook aromatics

Add minced garlic and ginger to the hot oil. Stir constantly for 15–20 seconds until fragrant but not browned. Add red chili flakes and stir for 5 seconds to bloom the spice.

Add firm vegetables

Add carrots and broccoli first. Stir-fry 1.5–2 minutes, tossing constantly so they start to become bright and slightly tender but still crisp.

Add remaining vegetables

Add onion, bell pepper, baby corn, snow peas, and mushrooms. Continue stir-frying 2–3 minutes until vegetables are crisp-tender. Keep the vegetables moving to avoid steaming; adjust heat as needed to maintain high heat without burning.

Season and saucing

Season with salt and pepper. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the vegetables. Toss continuously so the sauce coats evenly. Cook 30–60 seconds until the sauce thickens and becomes glossy and the vegetables are coated.

Finish

Turn off heat, drizzle sesame oil if using extra for flavor (optional), and fold in sliced scallions. Taste and adjust seasoning with a pinch more salt or soy if desired.

Transfer the Garlic Vegetable (Spicy) to a serving platter. Serve immediately while hot with steamed rice or noodles. Offer extra chili flakes or a squeeze of fresh lime on the side for added brightness.