The Garden Recipe
Stir-fried mixed fresh vegetables with our house brown sauce.
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
House Brown Sauce
For Stir-Frying
Method
Prep
Wash and drain all vegetables. Cut broccoli into bite-size florets, slice carrots on a diagonal about 1/8" thick, seed and slice red bell pepper into strips, trim snap peas, halve baby corn lengthwise, slice mushrooms, and cut green onions into 1" pieces. Mince garlic and ginger.
Make the brown sauce: in a small bowl combine soy sauce, dark soy (if using), oyster sauce, rice wine, sesame oil, stock, and brown sugar. In a separate small cup whisk cornstarch with cold water until dissolved, then add to the sauce mixture and stir to combine. Set aside.
Stir-Frying
Heat the wok
Place a wok or large skillet over high heat until very hot (smoking slightly). Add 1 tablespoon oil and swirl to coat.
Aromatics: Add half the minced garlic and all the minced ginger to the hot oil and stir-fry for 8–12 seconds until fragrant but not browned.
Cook dense vegetables first: Add the broccoli and carrots. Stir-fry, tossing constantly, 2–3 minutes until they begin to turn bright and develop slight blistering.
Add remaining oil, then add the baby corn and snap peas and continue to stir-fry 1–2 minutes.
Add mushrooms and red bell pepper and continue to toss for another 1–2 minutes until vegetables are crisp-tender. The total cook time should keep vegetables bright and with some bite (about 5–7 minutes total after aromatics). If needed sprinkle with the 1/4 tsp salt and 1/4 tsp black pepper during this stage.
Finish with green onions and remaining garlic: add green onions and the remaining minced garlic, stir 20–30 seconds until fragrant.
Add sauce: Give the prepared brown sauce a quick stir (cornstarch may settle). Pour sauce over the vegetables and toss constantly. Cook 30–60 seconds until sauce thickens and coats the vegetables. If sauce becomes too thick, add 1–2 tablespoons warm stock or water to loosen.
Taste and adjust: Taste a piece of vegetable and adjust seasoning with a pinch more salt or a small splash of soy sauce if needed.
Finish & Serve
Transfer the stir-fried vegetables to a warm serving platter. Drizzle a final tiny amount of sesame oil (optional) and sprinkle toasted sesame seeds if using.
Serve immediately as a side or over steamed rice or noodles as a main.