Mixed Vegetables Recipe

Wash and dry all vegetables. Shred cabbage (3 cups) and cut broccoli into florets (2 cups). Slice carrots (1 cup) and onions (1 cup) into thin slices. Julienne bell peppers (1 cup) and thinly slice mushrooms (1 cup). Trim and cut green beans into bite-sized pieces (1 cup). Rinse bean sprouts and drain well.

Choose your protein (chicken, beef, pork, or tofu) and cut into bite-sized pieces (about 1 inch). If using chicken, beef, or pork, pat dry with paper towels before cooking.

In a small bowl, whisk the sauce: soy sauce (3 tablespoons), oyster sauce (1 tablespoon, optional), and rice vinegar (1 tablespoon). In a separate small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons water to form a slurry.

Measure and set aside the garlic (2 teaspoons, minced) and ginger (1 teaspoon, minced).

Heat a large wok or skillet over high heat and add 1 tablespoon vegetable oil. Add the protein and stir-fry until browned and cooked through; transfer to a plate and keep warm.

Add 1 tablespoon vegetable oil to the pan. Add garlic and ginger; stir-fry until fragrant, about 15-30 seconds.

Add broccoli, carrots, and green beans. Stir-fry 2–3 minutes until they start to soften.

Add cabbage, bell peppers, and mushrooms. Stir-fry another 2–3 minutes until vegetables are tender-crisp.

Return the protein to the pan. Stir in bean sprouts. Pour in the prepared sauce and the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1–2 minutes.

Taste and adjust seasoning. If the sauce is too thick, add a splash of water to reach desired consistency. Finish with an optional drizzle of sesame oil and toss to combine.