Stir Fried Vegetables in Garlic Sauce

1. 1
   prep · ~3 min

   Blanch the hard vegetables.

   1.Bring 4 cups of water to a rolling boil in a saucepan.

   2.Add a pinch of salt, then add carrots, broccoli florets, and green beans.

   3.Boil for 2 minutes until just tender-crisp.

   4.Drain immediately and plunge into ice-cold water to stop cooking. Drain well and set aside.

   TIPDo not overcook — the vegetables should still have a slight crunch.
2. 2
   mix · ~1 min

   Prepare the garlic sauce slurry.

   1.In a small bowl, combine soy sauce, corn flour, 3 tbsp water, rice vinegar, red chili paste, and sugar.

   2.Whisk well until the corn flour dissolves completely and the mixture is lump-free.

   3.Set the sauce slurry aside near the stove.
3. 3
   other · ~3 min

   Stir-fry the aromatics.

   1.Heat oil in a wok over high heat until it shimmers.

   2.Add chopped garlic and julienned ginger. Stir-fry for 20 seconds until fragrant.

   3.Add slit green chilies and onion petals. Toss for 2 minutes on high heat.

   TIPHigh heat and constant tossing keep the garlic from burning and give that smoky wok flavor.
4. 4
   other · ~3 min

   Add the vegetables and sauce.

   1.Add cubed bell pepper to the wok. Stir-fry for 1 minute.

   2.Add the blanched carrots, broccoli, and green beans. Toss everything together for 30 seconds.

   3.Pour the prepared sauce slurry into the wok. Stir vigorously to coat all vegetables.

   TIPWork fast — the corn flour will thicken the sauce within seconds of hitting the hot wok.
5. 5
   other · ~1 min

   Finish and serve.

   1.Sprinkle a pinch of salt and freshly crushed black pepper. Toss once more to combine.

   2.Turn off the heat after 30 seconds — the sauce should be glossy and cling to every vegetable.

   3.Garnish with chopped spring onion greens. Serve immediately.

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