Vegetable Veg Stir-Fry

1. 1
   prep

   Prep all the vegetables.

   1.Cut broccoli into bite-sized florets.

   2.Slice bell pepper into thin strips.

   3.Julienne the carrot or slice thinly on a diagonal.

   4.Trim the ends off snap peas.

   5.Slice mushrooms and mince garlic and ginger.
2. 2
   mix

   Make the cornstarch slurry.

   In a small bowl, whisk together cornstarch with 2 tablespoons cold water until completely dissolved. Set aside near the stove.

3. 3
   fry · ~3 min

   Stir-fry the aromatics and hearty vegetables.

   1.Heat vegetable oil in a wok over high heat until shimmering.

   2.Add garlic and ginger, stir-fry for 15 seconds until fragrant.

   3.Add broccoli and carrots, stir-fry for 2 minutes, tossing constantly.

   4.Add 2 tablespoons of water, cover for 1 minute to steam slightly.

   TIPKeep the vegetables moving; high heat and constant tossing prevent burning and ensure even cooking.
4. 4
   fry · ~3 min

   Add remaining vegetables.

   1.Add bell pepper, snap peas, and mushrooms to the wok.

   2.Stir-fry for another 2 to 3 minutes until vegetables are tender-crisp.
5. 5
   mix · ~1 min

   Add the sauce and finish.

   1.Drizzle soy sauce and sesame oil over the vegetables.

   2.Add a pinch of salt and black pepper.

   3.Give the cornstarch slurry a quick stir and pour it in.

   4.Toss everything for 30 to 60 seconds until the sauce thickens and glazes the vegetables.
6. 6
   serve

   Serve immediately.

   Transfer the stir-fried vegetables to a serving plate. Best enjoyed right away while hot and crisp.

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