Wok – Fried Mixed Vegetables Recipe

Wash and cut vegetables

Wash all vegetables thoroughly. Cut broccoli into bite-size florets, julienne or thinly slice the carrots, thinly slice the red bell pepper, trim ends of snap peas, slice mushrooms, halve baby corn if using, thinly slice the yellow onion, and slice scallions on the bias. Keep vegetables separated by type on a tray — they will be added to the wok at different times.

Make sauce and slurry

In a small bowl combine soy sauce, oyster (or mushroom) sauce, rice vinegar, hoisin (if using), sesame oil, grated ginger, minced garlic, and chili sauce (if using). In a separate small cup whisk cornstarch into 2 tablespoons water until smooth to make a slurry.

Heat wok and oil

Place a wok or large heavy skillet over high heat and let it get very hot (about 2–3 minutes). Add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Aromatics

Add half of the sliced scallions, the grated ginger, and minced garlic to the hot oil. Stir-fry quickly for 15–20 seconds until fragrant but not browned.

Cook firm vegetables first

Add the carrots and broccoli florets to the wok. Stir-fry on high heat for 2–3 minutes, tossing constantly so they blister slightly but remain crisp-tender. If they begin to stick, add a tablespoon of water and deglaze the wok quickly.

Add medium-firm vegetables

Add the sliced mushrooms, baby corn (if using), and sliced onion. Continue stir-frying for 1.5–2 minutes, tossing so the mushrooms release some moisture and the onions become translucent but not soft.

Add quick-cooking vegetables

Add the red bell pepper and snap peas. Stir-fry another 1–2 minutes on high heat. The vegetables should be bright in color and crisp-tender — avoid overcooking.

Add sauce and thicken

Give the prepared sauce a quick stir and pour it over the vegetables. Toss rapidly to coat. Pour in the cornstarch slurry and continue tossing/stirring for 30–45 seconds until the sauce glossy-thickens and clings to the vegetables. Taste and adjust seasoning with up to 1/4 teaspoon salt and a pinch of black pepper if needed.

Finish

Turn off the heat. Stir in the remaining scallions and drizzle the sesame oil over the top. Toss once to combine.

Transfer the stir-fried mixed vegetables to a warmed serving platter. Sprinkle with toasted sesame seeds and chopped cilantro or extra scallions. Serve immediately alongside steamed rice, noodles, or as part of a party buffet. Leftovers keep in an airtight container in the fridge for up to 2 days; reheat briefly in a hot pan to retain texture.