Asian

Vegetable Stir-Fry

Prep 10 min Cook 10 min Total 20 min 2 servings
Vegetable Stir-Fry

A fast, colorful stir-fry with crisp-tender vegetables tossed in a savory soy and ginger sauce. Perfect over rice for a quick weeknight dinner.

Ingredients

  • 2 tbsp vegetable oil
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 100 g broccoli florets
  • 100 g snap peas
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce, optional
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water
  • for garnish sesame seeds

Instructions

  1. Heat vegetable oil in a wok or large skillet over high heat.
  2. Add carrot and broccoli first, stir-frying 2 minutes, then add bell pepper and snap peas.
  3. Stir-fry vegetables 3–4 minutes until crisp-tender.
  4. Add garlic and ginger, cooking 30 seconds until fragrant.
  5. Pour in soy sauce and oyster sauce, then add the cornstarch slurry and toss until glossy.
  6. Drizzle with sesame oil, sprinkle sesame seeds, and serve immediately over rice.

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