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Vegetable stir-fry Recipe

Chinese · Main course · 25 min total

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

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 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 peppers, carrot, broccoli, and snap peas. 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 1 minute until sauce thickens and coats vegetables.
6. Remove from heat and serve immediately over steamed rice.

Tips

• Prep all vegetables before starting to cook.
• For extra protein, add tofu or chicken.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

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