Vegetable Stir-Fry
A quick and healthy vegetable stir-fry with a savory sauce, perfect for a light meal.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup water
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds (for garnish)
Nutrition Facts
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Instructions
Prepare the vegetables: Wash and chop all vegetables into bite-sized pieces for even cooking.
Make the sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, water, and cornstarch. Set aside.
Heat the pan: Place a wok or large skillet over high heat. Add vegetable oil and swirl to coat the pan.
Stir-fry aromatics: Add minced garlic and grated ginger. Stir-fry for 10-15 seconds until fragrant.
Cook the vegetables: Add the mixed vegetables and stir-fry for 3-4 minutes until crisp-tender.
Add the sauce: Pour the prepared sauce over the vegetables. Stir well and cook for another 1-2 minutes until the sauce thickens.
Finish and serve: Sprinkle with red pepper flakes (if using) and sesame seeds. Serve hot over rice or noodles.
Chef's Tips
- High Heat: Stir-frying requires high heat to cook vegetables quickly while keeping them crisp.
- Prep Ahead: Chop all ingredients before starting, as stir-frying is a fast process.
- Protein Addition: Add tofu, chicken, or shrimp for extra protein.
- Sauce Adjustments: Adjust the sweetness or saltiness of the sauce to your taste.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain texture.
