Vegetable Recipe

Prepare vegetables and aromatics

Wash and cut the broccoli into bite-size florets. Peel and slice the carrot on a diagonal into thin 1/8–1/4-inch slices. Core and slice the red bell pepper into 1/4-inch strips. Trim the snap peas. Clean and slice mushrooms. Rinse and drain baby spinach. Mince the garlic and ginger. Thinly slice the green onions, keeping whites and greens separate.

In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, honey or maple syrup, water and cornstarch until smooth. Set sauce aside.

Heat the pan

Place a large wok or wide skillet over high heat until hot, about 2 minutes. Add the neutral oil and swirl to coat. The oil should shimmer but not smoke.

Aromatics first

Add the white parts of the green onions, minced garlic, and minced ginger to the hot oil. Stir constantly for 20–30 seconds until fragrant but not browned.

Cook dense vegetables

Add the carrots and broccoli florets. Stir-fry for 2–3 minutes, tossing frequently so they get a little color but remain crisp-tender. Add 1–2 tablespoons water to create steam if needed and cover for 30–45 seconds to help them tenderize slightly.

Add remaining vegetables

Add the mushrooms, red bell pepper, and snap peas. Continue to stir-fry for another 2 minutes until mushrooms begin to release moisture and peppers start to soften.

Finish with spinach and sauce

Give the prepared sauce a quick stir (cornstarch may settle) and pour it evenly over the vegetables. Stir constantly for 1–2 minutes as the sauce thickens and coats the vegetables. Add the baby spinach and toss until wilted, about 30–45 seconds.

Season and finish

Drizzle the sesame oil over the vegetables, season with salt and black pepper to taste, and toss to combine. Taste and adjust soy or vinegar if needed.

Transfer the stir-fried vegetables to a serving dish. Sprinkle with the green onion greens and sesame seeds if using. Serve immediately over steamed rice, noodles, or as a side to protein.

Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if sauce has thickened.