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Stir-Fry with Vegetables Recipe

Chinese · Main course · 25 min total

A quick and colorful vegetable stir-fry that's perfect for a weeknight dinner. This recipe uses a simple sauce to bring out the natural flavors of the vegetables.

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 2 carrots, julienned
• 1 cup snow peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/4 cup water

Instructions

1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
2. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
3. Add bell peppers, broccoli, carrots, and snow peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch slurry, and water.
5. Pour the sauce over the vegetables and toss to coat. Cook for 1-2 minutes until sauce thickens and vegetables are glazed.
6. Serve immediately over steamed rice.

Tips

• For extra protein, add cubed tofu or chicken breast before the vegetables.
• Feel free to substitute any vegetables you have on hand, such as mushrooms or bok choy.
• To make it spicy, add 1 teaspoon of chili flakes or sriracha with the garlic.

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