Vegetable Delight Recipe

Prepare vegetables

Wash and dry all vegetables. Peel and julienne the carrot to make about 1 cup. Cut broccoli into small florets totaling 1 cup. Core and thinly slice red bell pepper to yield 1/2 cup. Trim and remove strings from snow peas. Slice the yellow onion thinly to make 1/2 cup. Clean and slice the mushrooms to make 1/2 cup. Slice green onions and mince garlic and ginger.

In a small bowl, whisk together 3 tbs low-sodium soy sauce, 1 tbs oyster (or mushroom) sauce, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, 3 tbs water and 1/4 tsp red pepper flakes (optional) until smooth. Set aside.

Heat wok or pan

Place a large wok or skillet over medium-high heat until hot (about 1–2 minutes). Add 2 tbs vegetable oil and swirl to coat.

Sauté aromatics

Add the minced garlic (2 tsp) and minced ginger (1 tsp) to the hot oil. Stir constantly for 20–30 seconds until fragrant but not browned.

Cook vegetables

Add the onion and carrot first. Stir-fry for 1–2 minutes until they begin to soften. Add broccoli, red bell pepper, mushrooms and snow peas. Stir-fry continuously for 3–4 minutes until vegetables are bright, crisp-tender (cook longer if you prefer softer vegetables).

Add sauce

Give the prepared sauce a quick stir to re-distribute the cornstarch, then pour it over the vegetables. Stir constantly for 1–2 minutes until the sauce thickens and evenly coats the vegetables.

Finish and season

Remove from heat. Stir in 1 tsp sesame oil, taste and adjust seasoning with up to 1/4 tsp salt and 1/8 tsp black pepper as needed. Sprinkle with sliced green onions and toasted sesame seeds if using.

Serve immediately over steamed rice or noodles. For portion guidance: the quantities listed yield about 2 servings (one regular menu portion and one small second helping). For a Large menu portion, double all ingredient quantities and cook in batches if necessary.