Vegetable Recipe

Wash and cut vegetables

Wash all vegetables. Cut broccoli into florets (about 1-1.5 inch pieces). Peel and slice carrots on a bias into 1/4-inch slices. Slice red bell pepper into 1/2-inch strips. Trim snap peas. Halve baby corn lengthwise if large. Thinly slice the onion. Mince garlic and grate ginger. Slice green onions thinly on a diagonal for garnish.

Mix sauce

In a small bowl, whisk together soy sauce, oyster (or mushroom) sauce, rice vinegar, sesame oil, cornstarch, water, chili garlic sauce (if using), and sugar or honey (if using) until smooth and cornstarch is fully dissolved. Set aside.

Heat wok or large skillet

Place a wok or large skillet over medium-high heat. Add neutral oil and swirl to coat. Heat until shimmering but not smoking (about 30–45 seconds).

Aromatics

Add the sliced onion to the hot oil and stir-fry for 1 minute until it begins to soften. Add minced garlic and grated ginger and stir constantly for 20–30 seconds until fragrant, taking care not to burn the garlic.

Cook denser vegetables

Add the carrots and broccoli florets. Stir-fry for 2–3 minutes, tossing frequently so they start to brown slightly but remain crisp-tender. If your pan is small, work in batches to avoid steaming.

Add remaining vegetables

Add the red bell pepper, snap peas, and baby corn. Continue to stir-fry for another 2 minutes until all vegetables are bright in color and just tender-crisp.

Add sauce and finish

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the vegetables. Toss quickly to coat. Cook for 30–60 seconds while the sauce thickens and becomes glossy. If sauce becomes too thick, add 1–2 tablespoons of water to loosen. Taste and adjust seasoning with salt and black pepper if needed.

Finish and garnish

Turn off the heat. Drizzle with an additional 1/4 teaspoon sesame oil if desired. Transfer vegetables to a serving plate and sprinkle with toasted sesame seeds and sliced green onions.

Serve the vegetable stir-fry immediately over steamed rice or noodles. Leftovers keep in an airtight container in the refrigerator for 2–3 days. Reheat briefly in a skillet or microwave; add a splash of water to refresh the sauce and keep vegetables from drying out.