Veg Head Recipe

Cut broccoli and cauliflower into bite-size florets. Peel and slice carrot thinly on the bias. Core and seed bell pepper, then slice into 1/4-inch strips. Trim snap peas; halve baby corn lengthwise. Slice mushrooms and thinly slice onion. Mince garlic and grate ginger. Slice scallions on the diagonal and set aside some for garnish.

If serving with rice or noodles, cook according to package instructions so it is ready when the vegetables finish (about 15–20 minutes for rice; adjust for noodles).

Combine sauce ingredients

In a small bowl, whisk together soy sauce, oyster (or mushroom) sauce, rice vinegar, honey or maple syrup, sesame oil, crushed red pepper flakes, salt, and black pepper until smooth.

In a separate small cup, dissolve the cornstarch in 3 tablespoons cold water to make a slurry. Set both bowls aside.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add the onion and stir-fry 1 minute, then add garlic and ginger and stir-fry 20–30 seconds until fragrant (do not burn).

Add carrots, broccoli, and cauliflower first (they take longest). Stir-fry 2–3 minutes to get a little char but still crisp-tender.

Add bell pepper, snap peas, baby corn, and mushrooms. Continue stir-frying 2–3 minutes until vegetables are bright, tender-crisp, and any mushrooms have released their moisture.

If the pan becomes dry or vegetables start to stick, add a splash (1–2 tbs) of water and toss to deglaze; cover briefly (30–45 seconds) to steam very slightly, then remove lid and continue cooking.

Give the prepared sauce a quick stir, then pour it over the vegetables in the hot pan. Toss to coat thoroughly.

Immediately pour in the cornstarch slurry while tossing. Continue cooking 1 minute until the sauce thickens and becomes glossy, coating the vegetables evenly.

Taste and adjust seasoning — add a pinch more salt or a splash of soy sauce if desired.

Transfer the Veg Head stir-fry to a serving platter or divide over bowls of cooked rice or noodles. Sprinkle with toasted sesame seeds and sliced scallions. Serve with lime wedges to squeeze over at the table.

Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.