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Stir-fry Recipe

Chinese · Main course · 25 min total

A quick and versatile vegetable stir-fry with a savory sauce, perfect for a weeknight dinner.

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 1/2 cup sliced mushrooms
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

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

Tips

• For extra protein, add cubed chicken, beef, or tofu in step 3.
• Feel free to substitute any vegetables you have on hand.

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