Stir Fry Sides Recipe

Wash and dry all vegetables. Cut broccoli into bite-size florets. Peel and julienne the carrot. Thinly slice the red bell pepper. Trim the snap peas and halve baby corn lengthwise. Mince the garlic and ginger. Slice green onions, keeping whites and greens separate.

In a small bowl or measuring cup, whisk together broth, soy sauce, oyster sauce, sesame oil, rice vinegar, sugar (or honey), red pepper flakes (if using), kosher salt, and black pepper. In a separate small bowl, mix the cornstarch with 2 tablespoons of the sauce mixture to make a smooth slurry, then stir the slurry back into the remaining sauce.

Heat the Wok

Place a large wok or wide skillet over high heat until very hot (about 2–3 minutes). Add 1 tablespoon of neutral oil and swirl to coat.

Add the broccoli florets and stir-fry 2–3 minutes, tossing constantly so they sear but remain bright green. If the pan becomes dry, add 1–2 tablespoons of the prepared sauce to deglaze and add moisture.

Push broccoli to the outer walls of the wok. Add the remaining 1 tablespoon oil to the center, then add the white parts of the green onions, minced garlic, and minced ginger. Stir for 15–30 seconds until fragrant but not browned.

Add the carrots and baby corn; stir-fry 1–2 minutes. Then add the red bell pepper and snap peas and continue to stir-fry 1–2 minutes more. Vegetables should be crisp-tender — still bright and slightly firm.

Pour the prepared sauce (including the cornstarch slurry) over the vegetables. Stir continuously; the sauce should bubble and thicken within 30–60 seconds, coating the vegetables. If the sauce becomes too thick, add 1–2 tablespoons of water or broth to loosen.

Taste and adjust seasoning: add up to an extra 1/2 tablespoon soy sauce for saltiness, more sugar for sweetness, or a pinch of red pepper flakes for heat. Stir in sesame oil (if you prefer a stronger sesame note, add an extra 1/4 tsp).

Turn off the heat and stir in the green parts of the green onions. Transfer the vegetables to a warmed serving dish.

Sprinkle with toasted sesame seeds and chopped cilantro or extra green onion if using. Serve immediately as a side alongside rice, noodles, or your main protein.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a hot skillet, adding a splash of water or broth to refresh the sauce and vegetables.