Vegetable Stir-Fry

Name: Vegetable Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g broccoli (cut into small florets); 1 pcs bell pepper (medium, any color, sliced into strips); 1 pcs carrot (medium, peeled and thinly sliced diagonally); 150 g snap peas (trimmed); 150 g mushroom (sliced); 2 pcs garlic (cloves, minced); 1 tsp ginger (grated); 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp vegetable oil; 1 tsp cornstarch; 2 tbsp water (for slurry); 1 pinch salt; 1 pinch black pepper; 1 tsp rice vinegar; 1 tsp sugar

RATING

4.4/5(78)

TASTE SCORE

7/10

A quick and colourful medley of crisp-tender vegetables tossed in a savoury, lightly sweetened sauce. This versatile stir-fry comes together in under 30 minutes, making it a perfect weeknight side or a light main dish served over steamed rice.

PREP

15m

COOK

10m

SERVES

1 CUP

133 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare all vegetables and the sauce.
1.Cut broccoli into small florets, slice bell pepper into strips, thinly slice carrot diagonally, trim snap peas, and slice mushrooms.
2.Mince garlic and grate ginger.
3.In a small bowl, whisk cornstarch with 2 tablespoons water until smooth to make a slurry.
4.In another small bowl, combine soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
other · ~2 min
Stir-fry the hearty vegetables.
1.Heat vegetable oil in a wok over high heat until shimmering.
2.Add broccoli and carrots. Stir-fry for 2 minutes until they start to soften.
TIPKeep the vegetables moving in the pan to prevent burning while still achieving a nice sear.
other · ~3 min
Add the remaining vegetables and aromatics.
1.Add bell pepper, snap peas, and mushrooms to the wok.
2.Stir-fry for another 2 minutes until vegetables are crisp-tender.
3.Add garlic and ginger. Sauté for 30 seconds until fragrant.
TIPDon't add the garlic and ginger too early — they burn quickly and turn bitter.
other · ~1 min
Finish with the sauce.
1.Pour the soy sauce mixture over the vegetables and toss to coat evenly.
2.Stir the cornstarch slurry again, then pour it into the wok.
3.Cook for 30 more seconds just until the sauce thickens and glazes everything.
TIPA flash of intense heat right after adding the sauce gives the vegetables that signature wok-kissed flavour.
garnish
Season and serve immediately.
Add a pinch each of salt and black pepper. Give a final toss and transfer to a serving dish. Enjoy hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut all vegetables to a uniform size so they cook evenly at the high heat.
2
Pat mushrooms dry before adding to the wok to avoid steaming instead of searing.
3
Have all ingredients measured and ready before you start cooking — stir-frying is fast.
4
Use a wok or the largest skillet you own for maximum surface contact and high heat.
5
Add the cornstarch slurry only after stirring it again, as it settles quickly.
6
Serve immediately — vegetables continue to soften from residual heat and lose their crisp-tender texture.

RECIPE VARIATIONS