Vegetable Recipe

Vegetable Stir-Fry

1. 1

   Prep vegetables

   Wash all vegetables. Cut broccoli into small florets (about 3 cups). Peel and slice carrot thinly on a diagonal to make ~1 cup. Remove stem and seeds from red bell pepper and cut into 1/2-inch strips (~1 cup). Trim ends and cut zucchini into half-moons (~1 cup). Trim snap peas (1 cup). Rinse and drain baby spinach (2 cups). Mince garlic (3 tsp) and ginger (1 tsp). Slice green onions for garnish.

2. 2

   Make sauce

   In a small bowl whisk together soy sauce (3 tbs), oyster sauce (1 tbs), rice vinegar (1 tbs), sesame oil (1 tsp), cornstarch (1 tsp), water (3 tbs), and brown sugar or honey (1 tsp). Add crushed red pepper if using. Stir until cornstarch is fully dissolved and set aside.

3. 3

   Heat pan

   Place a large wok or heavy skillet over medium-high heat. Add neutral oil (2 tbs) and let it shimmer but not smoke, about 30–45 seconds.

4. 4

   Aromatics

   Add minced garlic and ginger to the hot oil. Stir-fry for 15–20 seconds until fragrant, taking care not to burn them.

5. 5

   Cook sturdier vegetables

   Add broccoli and carrot to the wok. Stir-fry, tossing constantly, for 3–4 minutes until broccoli is bright green and carrots begin to soften. If the pan looks dry, add 1–2 tsp water to create steam and help cook.

6. 6

   Add remaining vegetables

   Add red bell pepper, zucchini, and snap peas. Continue to stir-fry for another 2–3 minutes until vegetables are crisp-tender. Taste a piece of broccoli or carrot to check doneness; they should be tender with some bite.

7. 7

   Finish with spinach and sauce

   Push vegetables to the sides of the wok to create a well in the center. Pour the prepared sauce into the center and let it bubble for 10–15 seconds until it thickens slightly. Toss everything together to coat evenly. Add baby spinach and cook just until wilted, about 30–45 seconds.

8. 8

   Season

   Season with kosher salt (1 tsp) and black pepper (1/2 tsp) to taste. Adjust soy sauce or vinegar if you want it saltier or brighter. If sauce is too thick, add 1–2 tbs water and stir.

9. 9

   Serve

   Transfer the stir-fry to a serving dish. Sprinkle toasted sesame seeds (1 tsp) and sliced green onions (2 tbs) over the top. Serve immediately over steamed rice or noodles.

10. 10

    Make-ahead and storage

    Vegetable stir-fry is best served fresh. Cool completely and store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.