Mixed Vegetable Recipe

Wash and cut

Rinse all vegetables. Cut broccoli into bite-size florets. Peel and slice carrots into 1/8- to 1/4-inch diagonal slices. Core and slice red bell pepper into 1/2-inch strips. Trim snow peas. Slice mushrooms and halve baby corn lengthwise if large. Thinly slice onion. Mince garlic and ginger.

Bring a large pot of water (about 4 cups) to a rolling boil and add a pinch of salt. Blanch broccoli and carrots for 1 minute, then immediately transfer to an ice bath (bowl of ice water) to stop cooking and preserve color. Remove and drain well. Blanch snow peas and baby corn for 20–30 seconds if you prefer them more tender-crisp; transfer to ice bath and drain. (Alternatively, if you like more crunch, you can skip blanching and stir-fry longer.)

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp oyster sauce (or vegetarian alternative), 1/2 cup broth, 1/2 tsp dark soy sauce (optional), 1 tsp rice wine (optional), 1/2 tsp sesame oil, 1/2 tsp sugar, and 1 tsp cornstarch until smooth and the cornstarch is fully dissolved. Set aside.

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

Add the sliced onion and stir-fry for about 30 seconds until it begins to soften. Add the minced garlic and ginger; stir-fry 15–20 seconds until fragrant but not browned.

Add mushrooms and red bell pepper to the wok. Stir-fry 1–2 minutes until mushrooms release their liquid and peppers begin to soften.

Add the blanched broccoli, carrots, snow peas, and baby corn to the wok. Toss and stir-fry another 1–2 minutes to heat through and combine flavors. Season lightly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, distributing evenly.

Give the prepared brown sauce a quick stir (the cornstarch may have settled), then pour it over the vegetables. Stir constantly as the sauce comes to a simmer; cook 1–2 minutes until the sauce thickens and glazes the vegetables. If sauce becomes too thick, add up to 1–2 tbsp water or broth to reach desired consistency.

Taste and adjust seasoning—add a pinch more salt or a splash of soy sauce if needed. Turn off heat and finish with a few drops of sesame oil if desired.

Transfer to a serving dish and serve immediately.