Quick Vegetable Stir-Fry
A vibrant mix of seasonal vegetables tossed in a savory soy and ginger sauce.
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Ingredients
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced
- 2 medium Carrots, julienned
- 1 cup Snap peas
- 0.25 cup Soy sauce
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 1 tablespoon Brown sugar(optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, minced ginger, garlic, sesame oil, cornstarch, and brown sugar to create the sauce.
- 2
Heat the vegetable oil in a large wok or skillet over medium-high heat until it begins to shimmer.
- 3
Add the carrots and broccoli to the pan first, as they take the longest to cook, and stir-fry for 3 minutes.
- 4
Toss in the red bell pepper and snap peas, continuing to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- 5
Give the sauce mixture a quick stir to incorporate the cornstarch, then pour it over the vegetables in the pan.
- 6
Toss everything continuously for 1-2 minutes until the sauce thickens and coats the vegetables evenly.
- 7
Remove from heat immediately to prevent the vegetables from becoming mushy.
- 8
Serve hot over steamed rice or noodles if desired.
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