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Vegetable Stir Fry

Vegetable Stir Fry

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This vegetable stir fry features crispy bell peppers, snap peas, and broccoli coated in a garlicky soy glaze. The high heat and quick cooking keep the vegetables crisp-tender with vibrant colors, making it an ideal fast dinner that uses up fresh produce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Side
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups broccoli florets cut into 1-inch pieces
  • 1 cup carrots julienned into matchsticks
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced finely
  • 2 green onions sliced
  • 3 tablespoons soy sauce regular or low-sodium
  • 1 teaspoon sesame oil added off heat at end
  • 1 tablespoon cornstarch mixed with water to make slurry
  • 2 tablespoons water cold, for cornstarch slurry
  • 2 tablespoons vegetable oil neutral oil like canola or grapeseed

Equipment

  • Wok or large skillet Used for stir frying the vegetables at high heat

Method
 

  1. Place empty wok or large skillet over medium-high heat for 2-3 minutes until a drop of water sizzles and evaporates immediately. Then add 2 tablespoons vegetable oil and swirl to coat.
  2. Add broccoli florets and julienned carrots. Stir fry for 3-4 minutes without moving constantly, letting them sit for 30 seconds between stirs to develop slight char.
  3. Add sliced red bell pepper and snap peas. Stir fry for another 2-3 minutes until all vegetables are crisp-tender with vibrant colors.
  4. Push vegetables to the side of the pan. Add minced garlic and ginger to the center and cook for 30 seconds until fragrant but not browned, then mix everything together.
  5. Pour cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and 3 tablespoons soy sauce over vegetables. Toss for 1 minute until sauce thickens and coats evenly. Remove from heat and drizzle with 1 teaspoon sesame oil.

Notes

  • Cut vegetables uniformly to ensure even cooking and prevent some pieces from being undercooked or mushy.
  • Heat the wok empty for 2-3 minutes before adding oil to prevent sticking and improve searing.
  • Avoid overcrowding the pan; cook in batches if necessary to keep vegetables crisp and prevent steaming.

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