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Ingredients
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Vegetables
Aromatics & Seasonings
Sauce
Cooking Fats
Method
Prep
- 1
Prepare vegetables
Wash all vegetables. Cut broccoli into bite-sized florets. Peel and slice carrot on the bias about 1/8-inch thick. Halve small bok choy lengthwise; for large bok choy, quarter. Trim snap peas. Slice red bell pepper into thin strips. Separate and slice green onions, keeping white and green parts separate.
- 2
Mix sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice wine, sesame oil, water and cornstarch until smooth and cornstarch is fully dissolved. Set aside.
Cooking
- 3
Heat the pan
Place a large nonstick skillet or a wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering but not smoking, add the white parts of the green onion, sliced garlic and julienned ginger. Stir-fry for about 20–30 seconds until fragrant, taking care not to burn the garlic.
- 4
Start with firmer vegetables
Add the carrots and broccoli to the wok. Stir-fry, tossing constantly, for 2–3 minutes to begin softening and developing slight char. If the pan becomes dry, add the remaining 1 tablespoon oil and let it heat briefly.
- 5
Add remaining vegetables
Add the red bell pepper and snap peas and continue stir-frying for another 1–2 minutes. Add the bok choy (cut side down if halved) and cook for 1–2 minutes until the stems begin to soften and the leaves wilt.
- 6
Season and finish with sauce
Give the reserved sauce a quick re-stir (cornstarch may settle). Pour the sauce over the vegetables and toss quickly to coat. Continue to cook for 30–60 seconds as the sauce thickens and becomes glossy, coating the vegetables. Taste and sprinkle with kosher salt and black pepper as needed (about 1/4–1/2 teaspoon additional salt if desired).
- 7
Final touches
Turn off the heat. Stir in the sliced green parts of the green onions and crushed red pepper flakes. Drizzle with a small extra 1/4 teaspoon sesame oil if desired for aroma. Transfer to a serving bowl and sprinkle optional toasted sesame seeds over the top.