Vegetable Recipe

Vegetable Stir-Fry

1. 1

   Prep vegetables and aromatics

   Peel and mince the garlic. Peel and finely grate or mince the ginger. Peel the onion and slice it into thin wedges. Trim and cut the carrot into 1/8–1/4-inch diagonal slices so they cook quickly. Cut broccoli into bite-size florets. Core and slice the red bell pepper into thin strips. Trim snap peas and remove any strings. If using baby corn, halve lengthwise; if using mushrooms, slice thickly. Slice green onions into 1-inch pieces, keeping white and green parts separate.

2. 2

   Make the sauce

   In a small bowl, whisk together the soy sauce, oyster (or mushroom) sauce, rice vinegar, sesame oil, cornstarch, and 3 tablespoons water until smooth and cornstarch is fully dissolved. Set aside.

3. 3

   Heat the pan

   Place a large skillet or wok over medium-high heat. Add the neutral oil and swirl to coat. When the oil shimmers and is hot but not smoking (about 30–45 seconds), add the minced garlic and grated ginger and stir-fry for 20–30 seconds until fragrant, taking care not to burn them.

4. 4

   Cook hearty vegetables first

   Add the sliced onion and carrot to the pan. Stir-fry for 2–3 minutes until the onion starts to turn translucent and the carrot begins to soften.

5. 5

   Add medium-density vegetables

   Add the broccoli florets and baby corn or mushrooms. Continue stir-frying, tossing frequently, for 2–3 minutes so the broccoli brightens and begins to become tender but still crisp.

6. 6

   Add quick-cooking vegetables

   Add the red bell pepper and snap peas. Stir-fry for another 1–2 minutes until the peppers are slightly tender but still have some bite and the snap peas are crisp-tender.

7. 7

   Combine sauce and finish

   Give the prepared sauce a quick stir and pour it into the pan. Toss or stir constantly as the sauce comes to a simmer and thickens (about 30–60 seconds). If the sauce is too thick, add 1–2 tablespoons of water. Taste and adjust seasoning with salt, black pepper, and red pepper flakes if using.

8. 8

   Add scallions and rest

   Stir in the white parts of the green onions and cook for 15–30 seconds. Remove from heat and finish with the green tops of the scallions and a drizzle of toasted sesame oil if desired. Sprinkle with toasted sesame seeds for garnish.

9. 9

   Serve

   Serve the vegetable stir-fry immediately over cooked rice or toss with cooked noodles. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce.