Vegetable Stir-fry Recipe
Mixed vegetables stir-fried in a soy sauce, served with rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Sauce
Rice
Method
Prepare the Rice
- 1
Rinse the Rice
Place the uncooked rice in a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Stir-fry
- 3
Mix the Sauce
In a small bowl, combine the soy sauce, sesame oil, cornstarch, and 2 tablespoons of water. Stir until the cornstarch is dissolved and set aside.
- 4
Sauté the Aromatics
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- 5
- 6
Add the Sauce
Pour the prepared sauce over the stir-fried vegetables. Stir well to coat the vegetables and cook for an additional 2-3 minutes to thicken the sauce slightly.
Serve
- 7
Plate the Dish
Spoon the cooked rice onto plates and top with the vegetable stir-fry. Serve hot.