Stir-Fried Vegetables
A quick and healthy mix of colorful vegetables stir-fried to perfection with garlic and soy sauce.
10 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prepare the vegetables: Wash and cut all vegetables into uniform sizes to ensure even cooking.
Heat the wok or large pan: Place the pan over high heat and add vegetable oil. Once hot, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the vegetables: Start with the harder vegetables like carrots and broccoli. Stir-fry for 2-3 minutes until they begin to soften.
Add remaining vegetables: Toss in the bell peppers and snap peas. Continue stir-frying for another 2-3 minutes.
Season the dish: Pour in soy sauce, oyster sauce, sesame oil, sugar, and red pepper flakes. Stir well to coat all vegetables evenly.
Finish and serve: Taste and adjust seasoning with salt and pepper if needed. Remove from heat and serve immediately.
Chef's Tips
- High Heat: Always cook stir-fries on high heat to achieve the best texture and flavor.
- Prep Ahead: Have all ingredients chopped and ready before starting to cook, as stir-frying is a quick process.
- Protein Addition: Add tofu, chicken, or shrimp for a protein boost.
- Sauce Variations: Experiment with hoisin sauce or chili garlic sauce for different flavors.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat quickly in a pan to maintain crispiness.
