Vegetables Deluxe Recipe

Prepare Vegetables

Wash and trim all vegetables. Cut broccoli and cauliflower into bite-size florets. Slice carrots on a bias, julienne the red bell pepper, trim snap peas, halve baby corn lengthwise, slice mushrooms and thinly slice the yellow onion. Pat vegetables dry to reduce splatter when cooking.

Blanch Dense Vegetables (Optional for even cooking)

Bring a medium pot of salted water to a boil. Add broccoli, cauliflower and carrots and blanch for 1–2 minutes until bright and slightly tender. Immediately transfer to an ice-water bath to stop cooking; drain and set aside. This step is optional but helps ensure dense vegetables finish at the same time as quicker-cooking ones.

Make Sauce

In a small bowl, whisk together soy sauce, oyster (or mushroom) sauce, rice vinegar, sesame oil, brown sugar (or honey), and red pepper flakes (if using). In a separate small cup, combine cornstarch and cold water to make a slurry; set both aside.

Heat the Wok or Skillet

Place a large wok or heavy skillet over high heat until very hot, about 2–3 minutes. Add vegetable oil and swirl to coat. The oil should shimmer but not smoke heavily.

Aromatics

Add minced garlic and grated ginger to the hot oil and stir-fry for 15–20 seconds until fragrant, taking care not to burn the garlic.

Cook Vegetables

Add the sliced onion, mushrooms and red bell pepper first and stir-fry for 1–2 minutes. Add snap peas and baby corn and continue to stir-fry for another 1 minute. If you blanched broccoli, cauliflower and carrots, add them now; if not blanched, add them and stir-fry until crisp-tender, about 2–4 minutes depending on size. Keep vegetables moving—toss or stir constantly so they cook evenly but remain crisp.

Add Sauce and Thicken

Pour the prepared sauce over the vegetables and stir to combine. Give the cornstarch slurry a quick stir (it may have settled) and drizzle it into the wok while stirring. Cook for 30–60 seconds until the sauce thickens and glazes the vegetables. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Turn off heat and remove the wok from the burner. Drizzle the toasted sesame seeds and sliced scallions over the vegetables and gently toss to combine. Transfer Vegetables Deluxe to a serving platter, garnish with additional sesame seeds and lime wedges if desired.

Serve immediately over steamed rice, noodles, or as a side. Leftovers will keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to preserve texture.