This Vegetable Stir Fry is a vibrant and healthy dish packed with a variety of colorful vegetables. The stir fry is quickly cooked over high heat, ensuring the vegetables retain their crispness and bright flavors. Perfect for a quick weeknight dinner, this dish is versatile and can be easily customized with your favorite vegetables and proteins.
Appliances and Special Utensils
Wok or large skillet
Stove
Cutting board
Sharp knife
Spatula or wooden spoon
Ingredients
2 tbsp vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 large carrot, julienned
1 zucchini, sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp cornstarch
1/4 cup water
1/2 tsp red pepper flakes (optional)
Instructions
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Prepare Vegetables: Wash and slice all the vegetables as indicated in the ingredients list. Set them aside.
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Heat Wok: Place the wok or large skillet over high heat. Add the vegetable oil and allow it to heat up until it shimmers.
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Cook Aromatics: Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds until fragrant.
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Add Vegetables: Add the bell peppers, broccoli, snap peas, carrot, zucchini, and mushrooms to the wok. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
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Prepare Sauce: In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water until well combined.
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Combine and Cook: Pour the sauce over the vegetables in the wok. Stir well to coat all the vegetables. Cook for another 2-3 minutes until the sauce thickens and the vegetables are evenly coated.
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Add Heat (Optional): If you like your stir fry spicy, sprinkle in the red pepper flakes and stir to combine.
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Serve: Serve the vegetable stir fry hot over steamed rice or noodles. Enjoy your delicious and healthy Vegetable Stir Fry!