Vegetable Stir-Fry

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

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