Vegetable Stir-fry Recipe

Prepare vegetables

Wash all vegetables. Cut broccoli into small, bite-sized florets. Peel and slice the carrot on a diagonal into thin pieces. Trim snap peas. Core and thinly slice the red bell pepper. Slice mushrooms and onion. Mince garlic and ginger. Slice scallions, keeping white and green parts separate.

Measure and mix sauce ingredients: in a small bowl, combine soy sauce, oyster (or mushroom) sauce, rice vinegar, sesame oil, brown sugar (or honey), and chili garlic sauce if using. In a separate small cup, whisk the cornstarch into the 2 tablespoons cold water until smooth; set both aside.

Heat wok or large skillet

Place a wok or large heavy skillet over high heat until very hot (1–2 minutes). Add 1 tablespoon of neutral oil and swirl to coat. When oil is shimmering, add the white parts of the scallions, half the minced garlic, and half the minced ginger. Stir-fry rapidly for 15–20 seconds until fragrant but not browned.

Start with denser vegetables

Add the broccoli florets and sliced carrots to the wok. Stir-fry for 2 minutes, tossing constantly. If the pan becomes too dry or vegetables begin to char, add the 2 tablespoons water or vegetable broth and cover briefly (30–45 seconds) to create steam and help soften the broccoli and carrots.

Add remaining vegetables

Remove the lid (if used). Push the broccoli and carrots to the sides and add the remaining 1 tablespoon oil in the center. Add the sliced onion and mushrooms and stir-fry 1–2 minutes until onions begin to turn translucent. Then add the red bell pepper and snap peas and stir-fry another 1–2 minutes. Add the remaining garlic and ginger during the last 30 seconds and toss to combine.

Add sauce and thicken

Give the prepared sauce a quick stir and pour it over the vegetables. Stir everything to combine and let the sauce come to a gentle simmer for about 30 seconds. Stir the cornstarch slurry again and slowly drizzle it into the wok while stirring; the sauce will thicken and become glossy in about 20–45 seconds. If the sauce thickens too much, add 1–2 tablespoons water to loosen.

Finish and check seasoning

Taste a piece of vegetable and adjust seasoning if needed: add a pinch of salt, another 1/2 tablespoon soy sauce for saltiness, or a squeeze of rice vinegar for brightness. Stir in the green parts of the scallions and remove from heat.

Transfer the stir-fry to a serving platter or serve directly from the wok over steamed rice or noodles. Sprinkle toasted sesame seeds and chopped cilantro or extra scallions on top. Serve immediately.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to refresh the sauce and vegetables.